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.
Posts Tagged ‘Four Seasons Hotel’
Guest Chef, Four Seasons Hotel – Bangkok
Wednesday, March 9th, 2011Thanksgiving at Four Seasons Hotel – Bangkok
Thursday, November 4th, 2010
Madison Restaurant at the Four Seasons Hotel serves a traditional Thanksgiving dinner with a special set menu on the evening of Thursday, November 25th. The Chef is preparing dishes that include scallops with quail eggs, Boston lobster ravioli, roasted barramundi, and of course slices of brown and white roasted turkey with all the traditional trimmings and condiments. To finish: a flan of pumpkin with pecan flakes.
Priced at THB 2,600, subject to government tax and service charge.
For reservations, please call (02) 126 8866 ext 1202.
Tedeschi Wine Dinner, Biscotti, Four Seasons Hotel – Bangkok
Tuesday, October 12th, 2010
For one night only, Four Seasons Hotel Bangkok and the Tedeschi Winery of Italy present a matching of superb Verona wines and Northeast Italian cuisine.
Tedeschi is one of the names rooted in the wine history of the Veneto region, with archive documents dating the first vineyards back to 1630.
Today, the winery is run by Renzo Tedeschi together with his children Antonietta, Sabrina and Riccardo. Sabrina herself will host the evening at Biscotti, with a five-course dinner created by Biscotti chef Danilo Aiassa.
The evening begins with a Soave Classico DOC 2009 served with canapés, followed by a Soave Capitel Tenda 2009 to accompany pan-fried Hokkaido scallops and celery root soup.
Quail breast with black truffle and poached egg is accompanied by a Valpolicella Superiore Ripasso Capitel San Rocco 2008, and risotto with mashed pumpkin is served with a Valpolicella Classico Superiore La Fabriseria 2006.
The main course of braised short ribs with Jerusalem artichokes will be accompanied by an Amarone della Valpolicella DOC Classico 2006. The meal concludes with an assortment of cheeses accompanied by a vertical tasting of three vintage Amarone wines.
The price for the evening is THB 2,900 per person, subject to 7% VAT and 10% service charge.
For reservations, please call (0) 2126 8866
Wine Tasting at Four Seasons Hotel – Bangkok
Friday, June 20th, 2008
On Thursday evening The California Wine Company and World Class Wines held a tasting of California, Chilean, Argentian, and Australian wines in the lovely Pimarnman Room on the second floor of the Four Seasons Hotel.
I found the Alicanto Sauvignon Blanc 2007 from Chile 460 THB, San Jose de Apalta Chardonnay 2007 460 THB, Terralis Chardonnay – Torrontes 2007 445 THB, and Terralis Cabernet Sauvignon 2007 460 THB (all prices retail) both from Argentina were very good considering their price. An Esser Zinfandel from
California was interesting but not exactly the style I prefer; Zinfandel comes in all weights from very light to almost Port-like and everything in between. They presented a couple of Pinot Noirs from California one from Camus – Belle Glos “Clask & Telephone” Pinot Noir 2006 from Camus and another Pinot Noir 2006 from Sabastiani, both of them were a little bit heavy for my taste, but bound to do well in the Thai marketplace where body is essential for good sales. They had a good turnout as the room was packed, the hors d’ouvres prepared by the hotel were as usual, very good and it was a fine showing of a wide range of wines at various price points, some were excellent value for money.
Biscotti Restaurant – Bangkok
Monday, March 24th, 2008Biscotti Restaurant
Four Season Hotel
155 Rajadamri Road, Bangkok 10330, Thailand
Credit Cards: All Major
Expensive
What better restaurant to celebrate Easter Sunday lunch than the lovely dining room of Biscotti Restaurant located in the Four Seasons Hotel, which in my opinion, is the most tastefully decorated hotel in the city, and if that were not enough they provide excellent service staff to go with it and in the most easily accessible location in this city. It is a duplicate of the Peninsula Hotel in Kowloon, and in fact the Peninsula Group built it but experienced various problems that required them to sell. It was bought by the Regent Hotel Group that was subsequently merged into the Four Seasons Hotels chain. The ceiling in the lobby is magnificent and was painted by an Italian artist who died before finishing it, although I believe, his daughter completed it.
I ordered a magnificent Spring lamb, so fitting for Easter and what an excellent dish Chef Danilo constructed. Succulent lamb set on a bed of semi-bitter greens sprinkled with almonds, pine nuts, white beans and a sauce made from a reduction of lamb and almond essence, which was magical.
Other noteworthy dishes to try are: Cavatelli with porcini mushrooms, cherry tomatoes, and basil and Trofie with tomato couli, Yellow Tail and green beans. More Photos
