Raffles Hotel Le Royal hosts exclusive Michelin-Star Four-Hands dining experiences
Award-winning guest chefs to present multi-course lunches, dinners on June 15, 16, 17
Raffles Hotel Le Royal will host a series of exclusive dining experiences this month featuring the distinctive culinary creations of 2-Michelin-star Chef Thierry Drapeau and Vietnam Iron Chef winner Chef Sakal Phoeung. The extraordinary “Four-Hands Michelin-Star” lunches and dinners served at Restaurant Le Royal on June 15, 16 and 17 will also include a special Louis XIII Experience or wine pairing.
The 5-course dinner begins with marinated salmon, foie gras, tuna sashimi, green apples and wasabi espuma prepared by Chef Sakal. Next, Chef Thierry serves cold and hot scallops, and edible garden vegetables with dashi beurre blanc sauce, followed by monkfish cooked with carotene, creamy carrot mash with marigold flower and miso espuma. Chef Sakal then presents road dry-aged duck breast with chutney duo white radish and dried fruits with prune sauce. And for dessert, Chef Thierry will serve delicious Granny Smith apples with wild herbs sorbet.
The three-course lunch begins with a choice of Chef Thierry’s crispy crab, pepper-raspberry sorbet and verbena oil or Chef Sakal’s scallops ravioli, shellfish jelly and foie gras sauce. Next, diners can choose Chef Sakal’s slow-cooked codfish and brandade with salmon eggs and squid ink sauce or Chef Thierry’s Australian pan-fried beef filet with sunflower praline, salsify and beef jus. Chef Sakal’s delectable dessert includes a Habano cigar, chocolate mousse, Cognac and coffee ice cream. To complement the exquisite meals, guests will also have the opportunity to discover the exclusive Louis XIII Cognac Experience, which will be served tableside from a decanter. A special Chapoutier wine pairing is also available for both lunches and dinners.
At Chef Thierry Drapeau’s Signature Bangkok, he introduced an innovative “floral cuisine” approach that is an extension of his renowned “cuisine of the soil” philosophy, as he explores natural and cultural landscapes through gastronomy. Complemented by the subtle flavors and beauty of edible flowers and herbs, Chef Thierry’s menus are a journey of discovery, where each ingredient tells a unique story of the land and sea, connecting diners to terroir, or a sense of place, and to shared memories of enjoying a meal together. The Michelin Guide praises Chef Thierry’s “classic French flavours.”
Chef Sakal is among the most beloved chefs working in Ho Chi Minh City, where he shares his unique blend of creative flair and culinary passion at the renowned Le Corto and P’ti Saigon restaurants. In addition to his winning appearance on Iron Chef, he has also cooked meals for heads of state including French President Francois Hollande.
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