Epicurean treats on Koh Lanta

Pimalai Resort & Spa, the luxury resort surrounded by nature on Koh Lanta, has further elevated its culinary reputation by welcoming celebrated French chef Bruno Menard back to the resort for his second annual Gastronomic Journey.

Hosted on the evening of Sunday 31st March 2019, this exclusive epicurean evening sees Chef Bruno create an extraordinary four-course dinner for guests at Seven Seas Wine Bar and Restaurant, Pimalai’s stunning fine dining destination which overlooks the Andaman Sea.

A former holder of three Michelin stars and a judge on the Asian edition of MasterChef, Chef Bruno is a culinary genius whose 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.

“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. 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,” said Franck de Lestapis, Pimalai’s long-serving general manager.

Chef Bruno’s refined four-course menu focuses on light, vibrant flavours, with dishes that blend exquisite French cooking techniques with Asian influences. To ensure a deep connection with Koh Lanta, many ingredients are sourced from the resort’s own herb garden.

The evening will commence 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 showcases lightly poached turbot with white wine and extra virgin olive oil emulsion, ikura and condiments, and finished with a dessert of textured red fruit and espuma de crème Catalane.

For more information, visit pimalai.com, email [email protected] or call +66 (0) 2320 5500.