Vincent Thierry, Chef de Cuisine of Caprice, the Michelin three-star French restaurant at Four Seasons Hotel Hong Kong, will be guest chef at Madison for just five days from Monday, March 28th to Friday, April 1st, when his menus will be available for both lunch and dinner.
Thierry has been Chef de Cuisine of Caprice since the opening of Four Seasons Hotel Hong Kong in 2005, joining the hotel from celebrated restaurant Le Cinq at Four Seasons Hotel George V, Paris.
His innovative menus bring a new interpretation to French cuisine, retaining elements of the classics whilst giving them a modern treatment, an approach that earned Caprice three stars in the Michelin Guide Hong Kong Macau 2009, an achievement repeated in the 2010 edition.
At Madison the menus will include signature dishes such as obsiblue prawn tartare with osetra caviar, shellfish jelly and yuzu scent, and perennial favourite langoustine ravioli with veal sweetbreads and wild mushroom fricassée in bisque emulsion.
In addition to à la carte selections, lunchtime will feature a three-course set menu priced at THB 2,100, with a four-course set menu served in the evening, priced at THB 3,200.
A wine pairing menu and a selection of wines selected by the Caprice Sommelier will also be available.
Reservations are highly recommended and are available from March 1st. Please call 0 2126 8866, or e-mail dining.bangkok@fourseasons.com to make a booking.
Prices are subject to 10 percent service charge and 7% prevailing government tax.
Archive for March 9th, 2011
Guest Chef, Four Seasons Hotel – Bangkok
Wednesday, March 9th, 2011Recycled Newpaper in Cardboard Cereal Boxes; Studies Show Health Issues – International
Wednesday, March 9th, 2011C
ulinary Tidbits, Currently Mildly Worrisome . . .
Cardboard packaging made from recycled newspapers can carry the mineral oils used in the papers’ ink, Swiss researchers have found. These oils, their study says, can seep into foods such as cereal, pasta and rice and even pass through the packaging’s protective inner plastic bags, bringing possible health risks. Certain cereal-makers are working with suppliers on devising new packaging “which allows us to meet our environmental commitments but will also contain significantly lower levels of mineral oil”. The Food Safety Laboratory in Zurich said toxicologists had linked the oils to inflammation of internal organs and cancer, though they stressed meals would contain only minute traces.
