GOURMET MEET THE CHEF
P U G N I V SER
utive enti, Exec m iu h C kok, ault née Bang Chef Thib é th A a z f, Pla otel Sous Che eridien H A Royal M
Favorite ingredients Tomato, peppers, zucchini, sea bass, beef meat, pork (as there are so many different parts to use) and foie gras
Most Used Cookbook Eric Frechon cookbook How to judge a good restaurant Look at price, attention and service
Favourite local restaurant Krua Noi Baan in Soi Lang Suan, a very Favourite dish small local place that to make I enjoy every Foie gras terrine, because you week can accompany it with lots of great things – sweet or savory seasonal ingredients. For me, foie gras is a festive dish and cooking is all about sharing and feasting!
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Favourite restaurant French Laundry run by Thomas Keller in Napa Valley. I’ve been there recently. It’s an amazing experience; everything is so simple but so perfectly executed Watch out for Restaurants that say meat or fish is imported, but actually comes from Thailand Favourite herb Thyme. It’s flavorful and doesn’t overpower the dish
Cuisine without boundaries ■ AFTER training and early hands-on experience in two top-rated Parisian restaurants, Thibault joined the famous Ritz Paris before moving in 2005 to the award-winning ‘Daniel’ restaurant in New York, as a Chef de Partie. Five years ago, he transferred to the Plaza Athénée Bangkok, A Royal Meridien Hotel as Chef de Cuisine in The Reflexions restaurant, where he has gained considerable recognition for introducing a raft of innovative dishes. These include Lentil soup with poached foie gras and rosemary emulsion, Mushroom and ricotta cheese ravioli with parmesan emulsion and fresh herb salad, Roasted snow fish with pepper ‘piperade’ baby artichoke and chorizo grimolata, and Duo of lamb with vegetable galette, garlic confit and rosemary brochette, and more. Still in his 20s, France-born Thibault credits his grandmother for his love of cooking. “During family dinners, I saw in her a real passion in cooking,” he says. “I feel free when I create new dishes. There are so many products, so many possibilities, and so many flavours. Cooking for me is an everyday challenge because in kitchen you learn so many new things. “The passion of contemporary French cuisine is limitless. My food is a culinary journey of discovery.”
Favourite wine Burgundy, and I love Champagne – but only a little at a time
France or Thailand Thailand. At my age I couldn’t expect to be an executive chef in a five-star hotel in Paris
Dining with a difference ■ “OUR New Perspectives is like a wine dinner, but with a big difference. We serve a five or six-course dinner in a different place of the hotel where we usually never serve food; we set up in areas of the hotel that guests don’t normally go, such as the kitchens, laundry, executive suites or the terrace. The menu is mainly western, with some Thai appetizers. And the dinner is paired with a top wine. Watch out for the date of the next New Perspectives.” Meanwhile, The Reflexions has launched its “Thank God It’s Friday!” promotion, a four-course set seafood dinner on Fridays only. Priced at B1,900 per diner.
61 Wireless Road (Witthayu), Lumphini 02 650 8800 :plazaatheneebangkok.com
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TheBigChilli
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