Mahanakhon Bangkok SkyBar Restaurant hosted special lunch and dinners by Alain Passard, the famous head chef from the three-Michelin-star restaurant, l’Arpege.
Alain Passard’s l’Arpege Restaurant earned its first Michelin star within the first year, the second star soon after. Today, it is a strong three Michelin star restaurant known for signature dishes like sea bass carpaccio with elderflower oil and the trademarked apple tart “bouquet de rose.”
This time, he offered lunch and dinners at the highest restaurant in Thailand, Mahanakhon Bangkok SkyBar.
First, the pleasantries. We had the chance to meet and greet with the chef who visited us at tables and stayed around for some pictures and selfies.
Then he disappeared behind the kitchen doors and the foodie journey began!
First up was the Vegetable Garden Ravioli Trilogy with Vegetal Consommé. A very refreshing and palate-stimulating start with three bites of corn, pumpkin and beet root ravioli in aromatic soup.
Followed by the colorful Vegetal Sushi with Fig Leaf Perfume. It has a tinge of sweet-sour flavors with the lovely aroma and texture of beet root and fog leaves. My taste buds were partying right about now.
Next up, Sweet & Sour Planter Harlequin. The sweet-sour note of the sauce from Acacia Honey together with the sweetness of the vegetables were a perfectly harmonious.
Followed closely by Hand-cut Purple Tartare with Orleans Mustard. The tartare was beautifully textured and flavor was just divine. Now, it might look like a quail egg on top but it was actually Parmigiano Reggiano topped with a thin slice of carrot. Tricked ya!
Next, Brittany Blue Lobster Aiguillette with Cotes Du Jura Wine (Allains Potatoes). The exquisitely creamy sauce was complimented so well by the textures of the lobster meat and vegetables.
Thierry Dumas Poultry used one-hundred-day-old chicken for its ingredients. While the meat served looked like it could be old and really tough, it was actually very soft and supple, beautifully textured with wholesome and fulfilling mouthfeel in every bite. I could have finished the whole chicken, honest.
The meal was beautifully concluded with the famous signature, albeit a smaller version of Rose Bouquet Apple Pie, Milky Caramel with Hay Ice Cream on the side.
I have to thank every parties and persons who made the magnificent lunch possible.
Aside from these sporadic surprises that come with guest chefs, Mahanakhon Bangkok SkyBar Restaurant will keep inviting to showcase their unique cuisines, its own kitchen is helmed by the already established Chef Joshua Cameron.
