docJacques Marcon at Le Normandie
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Jacques Marcon at Le Normandie
Jacques Marcon at Le Normandie Mandarin Oriental, Bangkok is delighted to welcome three-star Michelin Chef Jacques Marcon from Restaurant Régis & Jacques Marcon from France’s Haute Loire region back to Le Normandie, from 1 to 6 February 2016. Renowned for authentic French gastronomy and in particular his stunning use of mushrooms, Marcon will collaborate with Le Normandie’s culinary team to present a series of exclusive dining experiences. A five-course lunch menu is available from 1 to 6 February and a seven-course dinner menu from 1 to 5 February costing THB 4,800++ and THB 8,500++ respectively. Wine pairing options are also on offer. The six-course wine dinner on 6 February costs THB 12,500++. Advanced booking is required. For more information or to make a reservation, please call extension 7390 or email to [email protected] 48 Oriental Avenue, Bangkok Thailand 10500 Telephone: +66 (2) 659 9000 www.mandarinoriental.com/bangkok LUNCH MENU LES CUILLÈRES AMUSES BOUCHE BONBON DE CHOU FLEUR, CÉLERI, CHÂTAIGNES, HOUMOUS DE LENTILLES ET HOMARD, VERVEINE AMUSES BOUCHE SPOONS CAULIFLOWER BONBON, CELERY, CHESTNUT, LENTILS AND LOBSTER HUMMUS, VERBENA CRÈME ESAÜ ET MOUSSE DE LARD FUMÉ ESAÜ CREAM AND SMOKED BACON FOAM 2011 MELON DE BOURGOGNE, TURPIN, MUSCADET SÈVRE ET MAINE, LOIRE VALLEY, FRANCE FEUILLETON DE FOIE GRAS AU JAMBON DE PAYS FOIE GRAS MILLE-FEUILLE AND COUNTRY HAM ROUGET GRILLÉ AU FENOUIL, BOULANGÈRE DE POTIMARRON GRILLED RED MULLET WITH FENNEL, PUMPKIN BOULANGÈRE 2013 ARINTO CHARDONNAY, CASA SANTOS LIMA, VINHO REGIONAL LISBOA, PORTUGAL COMPOSÉ DE CANARD AUX MYRTILLES, CUISSES CONFITE ET POLENTA CRÉMEUSE DUCK WITH BLUEBERRY, CONFIT LEG AND CREAMY POLENTA 2011 CHÂTEAU PONTAC LYNCH, CRU BOURGEOIS, MARGAUX, BORDEAUX, FRANCE ILE FLOTTANTE AUX CÈPES FLOATING ISLAND WITH PORCINI BROCHETTE DE BANANES AU CARAMEL DE MORILLES BANANA WITH A MOREL CARAMEL MENU DEGUSTATION THB 4,800 WINE PAIRING THB 1,800 Prices are in Thai Baht and subject to 10% service charge and applicable government tax DINNER MENU LES CUILLÈRES AMUSES BOUCHE BONBON DE CHOU FLEUR, CÉLERI, CHÂTAIGNES, HOUMOUS DE LENTILLES ET HOMARD, VERVEINE AMUSES BOUCHE SPOONS CAULIFLOWER BONBON, CELERY, CHESTNUT, LENTILS AND LOBSTER HUMMUS, VERBENA CRÈME ESAÜ ET MOUSSE DE LARD FUMÉ ESAU CREAM AND SMOKED BACON FOAM 2011 MELON DE BOURGOGNE, TURPIN, MUSCADET SÈVRE ET MAINE, LOIRE VALLEY, FRANCE CHAUD-FROID’ DE HOMARD ET CHÂTAIGNES GRILLÉES ‘CHAUD-FROID’ OF LOBSTER AND GRILLED CHESTNUT 2011 SAUVIGNON BLANC, LOST TURTLE, MARLBOROUGH, NEW ZEALAND GÂTEAU DE MORILLES ET PETITS POIS MORELS AND GARDEN PEAS 2014 PINOT GRIGIO, COLLEZIONE, TUSCANY, ITALY FILET DE SAINT-PIERRE RÔTI À LA VERVEINE, ÉTUVÉE DE CHOU ET GIROLLES ROASTED FILLET OF JOHN DORY WITH VERBENA, CABBAGE AND GIROLLES 2013 POUILLY FUISSÉ, MOMMESSIN, MACONNAIS, BURGUNDY, FRANCE PIGEON AU PRALINÉ DE CÈPES, ENDIVES CARAMÉLISÉES PIGEON WITH PORCINI PRALINÉ, CARAMELIZED ENDIVES 2008 CHÂTEAU DU TERTRE, 5ÈME GRAND CRU CLASSÉ, MARGAUX, BORDEAUX, FRANCE PLATEAU DE FROMAGES FRAIS ET AFFINÉS DE FRANCE ‘PHILLIPE OLIVIER’ SELECTION OF YOUNG AND MATURED FRENCH FARMHOUSE CHEESES ‘PHILLIPE OLIVIER’ ANANAS ET FRUIT DE LA PASSION PINEAPPLE AND PASSION FRUIT 2013 BIRD OF FIRE, MCLAREN VALE, AUSTRALIA EXQUISIT CHOCOLAT, GELÉE DE KALAMANTSI ET MAIN DE BOUDDHA CONFITE CHOCOLATES, KALAMANSI JELLY AND BUDDHA HAND CONFIT MENU DEGUSTATION THB 8,500 WINE PAIRING, 4 GLASS THB 2,400 WINE PAIRING, 6 GLASS THB 3,500 Prices are in Thai Baht and subject to 10% service charge and applicable government tax WINE DINNER MENU MONTAUDON RÉSERVE PREMIÈRE BRUT, CHAMPAGNE LES CUILLÈRES AMUSES BOUCHE BONBON DE CHOU FLEUR, CÉLERI, CHÂTAIGNES, HOUMOUS DE LENTILLES ET HOMARD, VERVEINE AMUSES BOUCHE SPOONS CAULIFLOWER BONBON, CELERY, CHESTNUT, LENTILS AND LOBSTER HUMMUS, VERBENA 2011 CHÂTEAU DU PIN BLANC, BORDEAUX VELOUTÉ DE CHAMPIGNONS ET MOUSSE DE LARD FUMÉ MUSHROOM VELVET CREAM SOUP WITH SMOKED BACON FOAM 1996 CHÂTEAU SUDUIRAUT, 1ÈME CRU CLASSÉ, SAUTERNES NOUGAT DE POULARDE ET FRUITS SECS, CHUTNEY DE MANGUES NOUGAT OF CAPON CHICKEN AND DRY FRUITS, MANGO CHUTNEY 2012 AILE D'ARGENT BLANC DU CHÂTEAU MOUTON ROTHSCHILD, PAUILLAC CASSOULET DE LANGOUSTINES ET LENTILLES VERTES DU PUY CASSOULET OF LANGOUSTINES AND GREEN LENTILS 2006 CHÂTEAU TROTTEVIEILLE, 1ÈME CRU CLASSÉ, SAINT-EMILION SELLE D’AGNEAU EN CROÛTE DE FOIN, PURÉE DE POMMES DE TERRE AUX CÈPES LAMB SADDLE COOKED ON A HAY CRUST, POTATO PURÉE WITH PORCINI 2006 CHÂTEAU BATAILLEY, 3ÈME CRU CLASSÉ, PAUILLAC PLATEAU DE FROMAGES FRAIS ET AFFINÉS DE FRANCE ‘PHILLIPE OLIVIER’ SELECTION OF YOUNG AND MATURED FRENCH FARMHOUSE CHEESES ‘PHILLIPE OLIVIER’ ILE FLOTTANTE AUX CÈPES FLOATING ISLAND WITH PORCINI SUR UN SABLÉ BRETON, DÉCLINAISON DE CITRON BERGAMOTE BERGAMOT VARIATION ON A BRETON SABLÉ THB 12,500 Prices are in Thai Baht and subject to 10% service charge and applicable government tax
