On May 31 and June 1, Michelin-starred restaurant Le Normandie by Alain Roux at Mandarin Oriental, Bangkok will present a special 4-star collaboration between highly-acclaimed guest chef Alex Dilling of Alex Dilling restaurant at Hotel Café Royal in London, and Le Normandie by Alain Roux's own head chef Phil Hickman.
Born in London and raised in San Francisco, Dilling discovered his fond admiration for food and developed a curious and passionate palate for European cuisine at a young age.
His culinary career began at chef Alain Ducasse's Adour in New York under the mentorship of Didier Elena and Tony Esnault, whose pilotage brought the restaurant its three Michelin-star distinction in 2008.
In 2012, Dilling took a chef de cuisine position at Caviar Russe on Madison Avenue. A year later, under his direction, the caviar-centric establishment earned a Michelin star.
He then moved to London to join Hélène Darroze at The Connaught where he most recently led the team as executive corporate chef, maintaining the London restaurant's two-star glory as well as overseeing the Paris site and global events in Japan, Mexico and New York.
His first stand-alone restaurant, Alex Dilling at Café Royal, opened in the summer of 2022.
Thanks to Dilling's unique culinary identity, passion and dedication, just six months after its launch, the 34-seat restaurant was awarded two stars by the prestigious guide.
For the first time ever, Dilling will join forces with Le Normandie's two Michelin-starred chef Hickman to orchestrate a fine dining experience that offers diners an exquisite balance of classic French cuisine and a modern French approach.
The multi-course meal will showcase dishes such as aged kaluga caviar with creme cru, Alfonsino and tomato gelee; quail breast, French bean salad, gem lettuce and bois boudran sauce; roasted fillet of turbot with marjoram, root vegetables, morel and vin jaune sauce; limousin veal sweetbread with aged parmesan, Cantabria anchovy and pomelo; pan-fried Brittany bluer lobster medallion and ginger-flavoured vegetable julienne with white port sauce; and Tottorui Wagyu sirloin with potato, black truffle and Pertuis asparagus.
The special collaboration menu will be available exclusively on May 31 for dinner, and June 1 for lunch and dinner. The price is 12,500 baht per person. Additional wine pairing costs 6,500 baht per person.
Advance reservations are required. Call Le Normandie by Alain Roux at 02-659-9000 or email mobkk-normandie@mohg.com
