Chef Umberto Bombana of restaurant 8½ Otto e Mezzo BOMBANA, the only three Michelin-starred Italian restaurant outside of Italy, will star as guest chef for two exclusive dinners at Le Normandie, Mandarin Oriental, Bangkok, on 13 and 14 July, 2016.
Hailed as “The King of White Truffles”, the Northern Italian Chef Umberto Bombana has made a name for himself in Hong Kong with his eponymous restaurant, a regular on Asia's 50 Best Restaurants, currently listed at #13. He takes the unique opportunity to take to the kitchen in Bangkok as part of the Fine Dining Guest Chef Series initiated by S.Pellegrino and Acqua Panna bringing renowned chefs to Thailand from top dining destinations around the world.
The exclusive evenings also form part of the wider celebrative culinary events scheduled for the Mandarin Oriental's 140th anniversary this year. Historically recognised for introducing Michelin starred chefs to Thailand in the mid 1970s the restaurant celebrates its continued success under Chef de Cuisine, Arnaud Dunand Sauthier, who has honed his culinary skills in some of the best kitchens in France.
The skilled chef hosts coupled with the luxurious refurbishment of Le Normandie French fine dining restaurant, complete with handcrafted chandeliers and a new wine cellar, look sure to make the two exquisite nights in a suitably refined location a fitting tribute to the Mandarin Oriental's 140 prestigious years.
Photo: Mandarin Oriental and Le Normandie Restaurant
During the two special evenings Chef Bombana will showcase his flair for contemporary Italian cuisine by serving a selection of his classic signature dishes in an especially designed eight course tasting menu paired with Italian wines and S.Pellegrino and Acqua Panna mineral water:
HAM AND LORENZINI MELON
jamon ‘Iberico de Bellota’ 2010 gran reserva, black olive and raisin
NV Bellavista Alma Cuvée Brut, Franciacorta
CONFIT ABALONE CARPACCIO
sweet pepper and semi-dried tomato, oscietra caviar
2014 Cantina Terlano, ‘Terlaner’ Alto Adige
basil rattatuia, seafood emulsion butter, parmesan and ‘Melanosporum’ black truffle fondue
2013 Livio Felluga, Illivio, Friuli-Venezia Giulia
butter, parmesan and ‘Melanosporum’ black truffle fondue
2011 Pietradolce, Vigna Barbagalli, Sicily
WILD MUSHROOM RISOTTO
porcini, chanterelle, matsutake, aromatic cheese
2010 Barolo, Bartolo Mascarello, Piedmont
SHORT RIB & BEEF TENDERLOIN
whipped potato, red wine and plum sauce
2007 Brunello di Montalcino, Casanova di Neri, Tenuta Nuova, Tuscany
‘limone gelato’, limoncello, grappa and sparkling wine
CLASSIC WARM RICOTTA TART
pistachio, candied orange and ricotta gelato
2012 Passito di Pantelleria Bukkuram, Sole d’Agosto, Marco De Bartoli, Sicily
Photo: From Left to right: Abalone, Lobster and Ricotta Tart
To make a reservation for either of the tasting dinners, please email [email protected] or contact +66 (2) 659 9000 ext 7390
What Fine Dining Guest Chef Dinner Series by S.Pellegrino and Acqua Panna
When 13 & 14 July, 2016
Where Le Normandie Restaurant, Mandarin Oriental, Bangkok