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Chef Bruno Menard’s Cuisine Is Turning Heads at This Thai Resort


[SPONSORED CONTENT] Known for his TV appearances and work at the triple-Michelin-starred L’Osier in Tokyo, the chef just launched a mouth-watering menu at Pimalai Resort, Koh Lanta.

Published on Apr 11, 2018



Pimalai Resort

Most chefs would not have the chutzpah to tattoo three Michelin stars on their arm, but Bruno Menard is not like most chefs. For more than three decades, the Frenchman has led the kind of gilded culinary life the majority of people in the industry can only dream of. A stint in Tokyo at L’Osier, where his bold style of cooking earned the restaurant the fabled triple-star rating, is just a single highlight in a long, lustrous career peppered with accolades. 


Chef Bruno Menard

In many ways, Menard was destined to be a chef before he was even born. The son of a famous French chocolatier, he grew up surrounded by those with a passion for cuisine and a deep-rooted appreciation for the sensual side of cooking. Since entering the business at a young age, he has spent more than 35 years in some of the world’s top kitchens, starred as a judge on MasterChef Asia, and created the Bocuse d’Or Academy Singapore. 

Now, the gastronomic trailblazer has debuted an innovative menu at The Seven Seas restaurant at Pimalai Resort, Koh Lanta. Although Menard has judiciously employed imported ingredients where necessary, wherever possible he has relied on organic herbs from the resort’s garden, as well as top-notch produce from nearby markets and freshly caught local fish. The menu, created with the resort’s executive chef Neng, includes Eastern and Western influences in dishes like the lobster with carrot and orange blossom water purée with curry madras sauce. Guests might start off with an appetizer of tuna tartare with pickled watermelon, daikon radish, tomato gelée and Thai basil oil and end with either a palate-cleansing lemon granita or a sumptuous passion fruit-glazed baba filled with lemon curd. The special menu will be available until April 2019.

Tuna Tartar, pickled watermelon and daikon, tomato gelee and Thai basil oil


Lobster with carrot and orange blossom water puree, curry madras sauce


Baba exotic fruit

 

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