Stuffed veal tenderloin with creamy polenta in a truffle sauce.
After a successful stint in Bangkok last year, two Michelin-starred chef Stéphane Buron from Le Chabichou, the oldest and most established hotel and gourmet restaurant in the charming village of Courchevel, a luxurious ski resort high on the French Alps, is returning to La Vie restaurant at Vie Hotel Bangkok to present his impressive gastronomical mastery once again. This time, the promotion lasts only four days from May 25-28.
Two Michelin-starred chef Stéphane Buron.
Buron began his professional life as an apprentice at the Hotel Bragard in Gérardmer. After his apprenticeship, he worked in several prestigious international kitchens, including Le Relais a Mougins at the Palm Court Hotel, Florida, Hotel Martinez in Cannes and the Palais de l’Elysée in Paris. He moved to Le Chabichou in 1987. His creative talent was rapidly noticed by famed Michel Rochedy, who later became his mentor.
In 2004, Buron was awarded the coveted MOF (Meilleurs Ouvriers de France, or Best French Professional), the highest and most prestigious award among all professional craftsmen in France, which allows only those who have earned it to wear the red, white and blue collar. Today, he is renowned as the “Crowning Touch” of Michel Rochedy’s two-star Michelin restaurant, Le Chabichou.
Buron’s cooking is inventive, refined and generous, created with both fresh and natural, seasonal products over all four seasons in the Alps. During his four-day promotion at La Vie, he will prepare a “Crowning Touch” seven-course dinner using fine-food ingredients. His menu features an amuse-bouche of green pea and mint pearl with fresh herb sorbet; caviar, curry-spiced Atlantic crab, fennel and lime; roasted langoustine, lardo di colonnata, green asparagus risotto; pike quenelle, endive and crayfish; stuffed veal tenderloin, creamy polenta and truffle sauce; along with two desserts — chestnut Mont-blanc, mascarpone and rum; and meringue, pineapple sorbet with exotic fruit tartare.
Chestnut Mont-blanc, mascarpone and rum.
This source first appeared on Bangkok Post Lifestyle.