A special series of Bocuse d'Or Dinners are to be held on Dec 6 and 7 at Sindhorn Kempinski Hotel Bangkok.
Showcasing the culinary finesse of Bocuse d'Or mentors and candidates, the gastronomic evenings feature a kitchen collaboration between Meilleur Ouvrier de France chef Christian Têtedoie and Thai chef Panuvit Khaokaew.
Têtedoie is the president of the Maîtres Cuisiniers de France and a committee member of Bocuse d'Or, an esteemed cooking competition originating 36 years ago in Sirha Lyon.
Panuvit, meanwhile, is a Bangkok-born cooking wizard who made history in 2016 by winning the Disciple Escoffier Young Talent Trophy at the world finale in Strasbourg, France. It was the first time an Asian chef won the competition. Panuvit then decided to further his culinary training at Institut Paul Bocuse in Lyon, where he first met Têtedoie, his mentor.
The dining menu includes dishes such as tartlet langoustines tartare; salmon gravlax with aigrelette sauce; mushroom ravioli and pan-seared foie gras; winter rose halibut with lemongrass emulsion and Sturia caviar; suprême organic chicken with verbena; and lychee panna cotta.
An al fresco gala dinner held at the hotel's Chevaa Garden courtyard next Thursday is priced at 7,300 baht per person. An indoor dinner at Bistrot De La Mer restaurant on Friday costs 4,800 baht per person.
