The celebrated home of French-contemporary cuisine, for five nights from Monday 26, August to Friday 30, August, presents “Aqua Art & Aqua Dinner”, a multi-sensory experience that engages the eyes and mind as much as the nose and palate.
Taking ‘water of life’ as their theme, the young artists will create original works combining photography, light and sculpture to create a compelling narrative of provocative artworks that awaken the senses.
Parallel to the artists’ industry, Chef de Cuisine Daniel Bucher and his talented team take the same theme as inspiration to whet the appetite with original culinary creations. Not only will Chef Daniel relate his cooking methods to water but will also specially select ingredients plucked from lakes, rivers and oceans or cultivated in water.
“This dinner pushes the boundaries of creativity in exploring the aquatic theme in different ways throughout the menu,” explains celebrated Chef de Cuisine Daniel Bucher. “Many engrossing hours were spent by our team researching both the ingredients and cooking methods until we finally arrived at new gastronomic discoveries that we are delighted to share with our discerning diners.”
The remarkable six-course menu begins with an amuse bouche of Aquaponic Greens /Jellyfish + Grey Shrimp, Monk fish + Seaweed Terrine. The amusingly titled “Grab the Crab” that follows comprises four different kinds of crab meat — Kingcrab, Mudcrab, Snowcrab and Blue Crab — that are plunged into boiling water, a techique that produces moist texture and sweet flavours that melt in the mouth. Next Lable Rouge Fowl is a poultry soup composed at the dining table whereby hot consomm? is made from a stock cube in front of diners’ eyes and is poured onto the poultry meat in a soup bowl. The technique preserves the full flavour of the meat as opposed to boiling it for hours along with the clear consomm?.
Continuing the aquatic theme, the principle ingredients of the main dish, Catch of The Day, comprise meat, fermented black garlic and turnip served with meat reduction. The unique cooking technique sees the marinated meat sealed in a heat-resistant bag and plunged into a hot aquarium in the restaurant.
This method is to seal the flavour within the meat and yet keeping it juicy and tender. The gourmet repast proceeds with an intriguing dessert that blends Lotus seeds, Tahiti vanilla and black sesame to create an extraordinary sensation.
Under Ice Mignardises small bites conclude what promises to be an extraordinary culinary experience. Moreover, the modest tariff of THB 5,500 per person includes a bottle of wine for two.
For reservations please call + 66 2650 8800 or e-mail [email protected]
or visit plazaatheneebangkok.com, lemeridien.com/plazaatheneebangkok