Culinary delights from Burgundy

Three Michelin-starred chef Eric Pras to take six-day residency at Le Normandie next week

Bangkok will play host to its first visiting Michelin-starred chef of 2015, when Eric Pras of the three Michelin-starred Maison Lameloise in Burgundy, France, takes a six-day residency at the Mandarin Oriental, Bangkok's Le Normandie, where he will present his culinary delights during lunch and dinner, from Monday until Jan 17.

A true institution of French gastronomy, Maison Lameloise witnessed three generations of the Lameloise culinary legacy before welcoming Pras to its "family affair" in 2008. Taking the helm from the legendary Jacques Lameloise, Pras' ambition was to continue the history and uphold the current level of excellence — a place where tradition and modernity work harmoniously together and synchronise into this nearly 100-year-old maison.

Before joining the maison, Pras worked alongside some of the world's greatest chefs, including the Troisgros family, Bernard Loiseua Saulieu, Pierre Gagnaire, Antoine Westermann, Belle Otero and Regis Marcon. He was also the recipient of the prestigious Meilleur Ouvrier de France (Best Craftsmen of France) award in 2004.

Pras' cuisine is renowned for its ultra-precise, delicate balance, technical rigour and thoughts around the products that highlight the meticulously executed menu with sublime flavours and traditional enrichment.

At Le Normandie, Pras will present a five-course lunch (4,300 baht++), a seven-course dinner (7,900 baht++) and an exclusive seven-course "Flavours of Burgundy" wine dinner (11,000 baht++), on Jan 17.

Some of his delightful creations during the promotion include crunchy quail eggs with Meurette flavours; popcorn escargot; chestnut velvet cream soup with truffle-scented crunchy floating island; langoustine tartar and crispy rice, celeriac and Granny Smith apple in light cream with Fallot mustard and caviar; Burgundy snails in fine tart, vegetables and young sprouts salad, garlic foam, parsley coulis and liquorice consommé; roasted monkfish meunière sprinkled with Judru, pumpkin and Burgundy saffron mussel's broth; milk-fed lamb rack and saddle with caramelised garlic, salsify and eggplant Marjoram-scented sauce; sea bass glazed in its juice with artichokes, spinach and almond, sea urchin sabayon; rack of Limousin veal and braised sweetbread, romaine salad and basmati rice, Cédrat lemon and Bottarga-scented sauce and more.

The dessert menu features luscious creations such as Savarin lightly soaked in rum, mojito granité and vanilla-roasted pineapple; lemon-inspired tart with Acacia honey and sorbet; and chocolate variation made up of streusel praline, biscuit and chocolate dentelles cremeux, Guanaja sorbet and Tanariva chocolate foam.


Early reservations are highly recommended. Email mobkk-restaurants@mohg.com or call 02-659-9000 ext Le Normandie.

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