Celebrity and Michelin star chef Bruno Menard recently held his second “Gastronomic Journey” at the Pimalai Resort & Spa in Koh Lanta, Thailand. The chef created an “extraordinary four-course dinner” for guests at Seven Seas Wine Bar and Restaurant, Pimalai’s fine dining destination which overlooks the Andaman Sea. The resort said chef Bruno’s culinary journey will become an annual occasion, as the luxury resort strives to become a world-renowned gastronomic destination and put the island of Koh Lanta on the global culinary map. |
| Chef Menard's poached turbot with white wine |
“Thailand’s food culture has been famous for many years, but we are now seeing the country’s culinary influence spreading across the globe. Many of the world’s leading chefs are now being attracted to Thailand’s shores, and Bruno Menard certainly fits into that category - he is one of the few chefs to have achieved three Michelin stars, the holy grail of fine dining,” said Franck de Lestapis, Pimalai’s general manager.
“We were delighted to welcome chef Bruno back to Pimalai and our guests were dazzled by his cuisine. This is another important step in establishing our resort as an exceptional gastronomic destination,” he added.
Chef Menard’s refined four-course menu at Pimalai focused on light, vibrant flavours, with dishes that blended exquisite French cooking techniques with Asian influences. To ensure a deep connection with Koh Lanta, many ingredients were sourced from the resort’s own herb garden.
The evening commenced with an amuse-bouche of borscht emulsion with marinated mushroom, followed by an appetiser of confit salmon with caviar, asparagus and Chantilly sauce. The main course showcased lightly poached turbot with white wine and extra virgin olive oil emulsion, ikura and condiments, before the menu concluded with a dessert of textured red fruit with espuma de crème Catalane.
A former holder of three Michelin stars and a judge on the Asian edition of MasterChef, Chef Menard’s stellar 35-year career has taken him to some of the world’s leading restaurants. He is currently the food director at Junon, the acclaimed French restaurant in Hong Kong, and executive chef at Vranken-Pommery Monopole, which owns a collection of vineyards, including many in the Champagne region of France.
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