If you're looking to indulge in fine food this month, here are four noteworthy culinary collabs to consider.
Saawaan 4-Hands Dinner
Saawaan chef de cuisine Saritwat ‘Earth’ Wanvichitkun will welcome chef Marine Hervouet from France for four-hands dinner on Oct 25, where the chefs will present a 7-course tasting menu using premium ingredients, along with a wine pairing. Diners will get to experience signature Saawaan and chef Hervouet’s dishes, as well as collaborative plates.
Born in Nantes chef Hervouet’s passion for cooking began at 15. By the time she was 18, London called and she landed an opportunity to further develop her skills in Alyn Williams’ fine-dining kitchen, immersing herself in the mixing of French and English cuisines, the subtlety of creating seafood and land dishes. After returning to France, she honed her skills at the three Michelin-starred L’Arpège, learning from the master of fire and veggies, Alain Passard. She learnt the subtle art of simplicity. She then cooked at Table, where Bruno Verjus celebrates French produce.
The ‘Saawaan 4-Hands Dinner’ is priced at B3,500++ per person and is inclusive of wine pairing. Email contact@saawaan.com or visit fb.com/saawaanbkk.
Italian Job Volume 8: Piedmont x Calabria in Bangkok
The Sukhothai Bangkok’s La Scala Restaurant chef de cuisine Eugenio Cannoni has extended an invitation to Luca Abbruzzino from the Michelin-starred Calabrian restaurant Ristorante Abbruzzino on a four-hand collaboration to create an unforgettable dining experience.
The four-hand collab will served from Oct 27-29 October offering 4 courses (B2,300++), 6 courses (B3,900++) and 8 courses (B4,600++) for lunch and dinner. Since 2008, Ristorante Abbruzzino has been at the forefront of the Calabrian food scene, with chef-patrons Luca and Antonio Abbruzzino taking the best of local produce and turning it into world-class cuisine. In 2013, it was awarded a Michelin star. Email promotions@sukhothai.com or visit fb.com/thesukhothai.
From The Swiss Alps to The Andaman Sea
On October 25-26th, L’Arôme By The Sea in Phuket will join forces with the Michelin-starred Igniv Bangkok to create two memorable dinners showcasing the best of each restaurant.
‘Igniv’ means ‘nest’ in Romansh, the mother tongue of executive Swiss chef Andreas Caminada and this translation inspires a food sharing concept, which offers guests a unique culinary experience, where they are not only enjoying a meal, but truly connecting with one another. Igniv’s head chef David Hartwig and L’Arôme By The Sea’s head chef Yannick Hollenstein are from Switzerland and will use this connection as inspiration for this event.
Under the ‘From The Swiss Alps To The Andaman Sea’, embark on a culinary journey with local products from the mountains of the North and the sea from the South of Thailand, combined with specialities and techniques from the Swiss Alps. The collaboration menu will include langoustine tartlets and fresh Phuket lobsters. Dishes such as the beeswax-aged Muscovy duck served with Swiss pear and yellow chanterelles, both prized goods in their respective native regions, will also be on the menu. The 9-course menu is priced at B4,500++ with an optional wine pairing at B3,500++. Visit laromegroup.com.
From Paris to Bangkok, One Night at Paii
Paii invites Bangkok’s diners to be part of the legendary collaboration between the restaurant’s executive chef, Weeraket ‘Joe’ Nilayon and guest chef, whose background is dotted with repertoires from Michelin-starred restaurants in France, Marine Hervouet. The event takes place on Oct 26 and is one night only at Paii.
Together, the chefs will magnify Paii’s ‘Modern Thai Seafood’ by honoring local Thai ingredients with creative Western twists in a 7-course dinner. The selection starts with your choice of canapés including, banana blossom with Thai herbs and Paii’s chili jam, crispy green mussels with ‘Tom Yum’ mayo sauce and etc. Diners can appreciate Chef Joe’s seafood creations with some unique twists from Marine including, ‘Ta Lay Go Lek’ (Southern-style curry with seafood, pickled cucumbers, mango purée and coconut rice), roasted cobia with parsley root purée and carrot Zabaione, grilled Tiger prawn, butternut and Thai basil, prawn bisque and many more. Tease your palate with well-paired options of wine from Wine Gallery that will definitely enhance the meal.
The culinary collaboration with Hervouet is from 7pm and diners can choose either a 7-course set menu (food only) for the price of B3,200++/person or a 7-course set menu with wine pairing) for B3,900++/person. Marriott Bonvoy members get a 10% discount and Club Marriott members get a 20% discount. Email thehouseonsathorn@whotels.com.
