The Fragrance of Perfection! 3Michelin Star Chef Emmanuel Renaut from the French Alps Visits VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel During 22nd 25th November 2017

General Press Releases Thursday October 19, 2017 11:44
Bangkok--19 Oct--VIE Hotel Bangkok

From the charming havens of Megève high in the French Alps, 3-Michelin Star Chef Emmanuel Renaut, chef and owner of acclaimed Flocons de Sel restaurant, brings his inimitable cuisine to La VIE – Creative French Cuisine in VIE Hotel Bangkok and Villazzo in V Villas Hia Hin for four days of culinary perfection during 22nd – 25th November 2017.

Emmanuel Renaut is a truly rare breed in the culinary world, holder of the prestigious "Meilleur Ouvrier de France" (Best Craftsman of France) and the "Compagnon du Tour de France" (Companion of the Tour de France). He has been awarded three stars in the renowned Michelin Guide®.

A man of enormous talent, Chef Emmanuel Renaut established Flocons de Sel in 1998 and he received his first Michelin star in 2003, the second one in 2006, and his third was awarded in 2012. In 2012, Emmanuel Renaut was also named "Cooking Chef of the Year".

Today his widely celebrated skills in transforming the natural and local ingredients of the Alps into colourful, fragrant and succulent dishes have earned universal praise.
Do not miss this opportunity to enjoy the superb creations of this extraordinary artist.
During 22nd – 24th November 2017: La VIE – Creative French Cuisine at VIE Hotel Bangkok
On 25th November 2017: VILLAZZO restaurant in V Villas Hua Hin
Book now for the meal of a lifetime! Limited seats!!
10–Course Exclusive Set Dinner
THB 11,000 net per person for food only
THB 13,000 net per person for premium beverage pairing
Dinner is served at 6:30 pm
Taittinger, Champagne Cuvee Prestige, NV
Beignet of Smoked Alp Milk
Puffed Bread of Black Rice, Polenta
Tartelette of Vegetable Roots
Terres de Pierres, Chablis 2014
Mushrooms of the Woods Under Two Millimetres of Polenta and Wild Hazelnuts
Beetroot and Parsnip Cake, Horseradish Bouillon
Prawn, Citrus Zest and Caviar Vitalized with Grapefruit and Gentian Root
Terres de Pierres, Chablis 2014
Cured and Lightly Smoked Trout, Herbs from the Alps
Quenelle of Scallops, Grilled Onion Juice with Lemon Balm
Reserve de la Comtesse, Pauillac 2009
Duck with Red Cabbage, "Fondant" Potatoes, Juniper Infused Duck Juice "Grand Veneur" and Silverskin Onions Cooked in a Pine Bouillon
Beaufort Cheese and Nuts
Lemon, Hazelnut, Mountain Honey
Smoked Chocolate Tart, Woody Ice Cream
Petit Fours
A few Sweets with the Tastes of the Mountains

A truly rare talent, Emmanuel Renaut is holder of the prestigious M.O.F., "Meilleur Ouvrier de France" (Best Craftsmen of France), and "Compagnon du Tour de France" (Companion of the Tour de France), and has been awarded three stars in the renowned Michelin Guide®.

Growing up in France, Emmanuel had always had a strong affection for mountainous regions and wished someday to complement his cooking with their grand beauty. He took his first career step toward this goal, after training in Paris, at the restaurant of the Hôtel de Crillon under Christian Constant. He then joined Marc Veyrat at the Auberge de l'Eridan, and was second-in-command in its kitchens for seven years.

After a stay in London, Emmanuel at last based himself in the awe-inspiring mountains of Megève in Haute-Savoie and, in 1998, founded his own restaurant, Flocons de Sel. There he has perfected his widely celebrated talent of transforming the natural and local ingredients of the Alps into the colourful, fragrant and succulent dishes that have earned such universal praise.

Emmanuel Renaut received his first Michelin star in 2003, the second one in 2006, and his third in 2012, the year he was also named "Cooking Chef of the Year".

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