Bangkok Post reviews
Window to Italy
- Writer: Bangkok Post Editorial
- Published: September 14, 2012 at 8:28 am
Michelin-star Italian chef Giancarlo Perbellini.
St Regis Bangkok w i l l br ing Michelin-star dining to the city when they introduce Italian chef Giancarlo Perbellini at Viu restaurant for a wonderful five-day promotion from Sept 25-29.
One of Italy's most talented chefs, Giancarlo Perbellini has been the owner and head chef of Perbellini restaurant in Isola Rizza, Italy, since 1989. He is famous for his cooking style which combines creative methods and ingredients with the traditional culinary values of Italy.
The result is a perfect blend of classic Italian flavour and exciting originality where everything is homemade: from breads to pasta to dessert.
After graduating from Recoaro Hotel Institute in Vicenza, Perbellini started his culinary apprenticeship at Il Desco (two Michelin stars) in Verona. He spent several formative years of his career at some of Italy's most famous restaurants including San Domenico in Imola, Marconi (one Michelin star) and Dodici Apostoli (two Michelin stars).
Cold spaghetti Italian basil cuttle fish salad and fresh prawns marinated in lime.
Prior to opening his namesake restaurant, Perbellini worked in London and Paris, honing his culinary skills at top Parisian restaurants such as
Taillevent, L'Ambroisie and the Restaurant at Chateau d'Esclimont. He won the Copenhagen biennial European culinary competition and was named ''Chef Europeen du Poisson'' in 1992. In 2010, he was appointed president of the Italian committee for the ''Bocuse d'Or'' competition.
In Bangkok, the one Michelin-star chef Perbellini will present a series of specially-designed menus including a four-course set lunch menu (2,250 baht), a six-course degustation dinner menu (5,900 baht), and an a la carte offering some of his signature recipes. True gourmands may also choose to reserve a Chef's Table experience (6,500 baht) where Perbellini will prepare between eight and ten courses, personalised to guests' tastes and preferences and perfectly paired with wine.
The four-course set lunch menu features chickpeas cream and burrata cheese, smoked black pepper and mandarin reduction; cold spaghetti Italian basil cuttle fish salad, fresh prawns marinated in lime; pan-fried lamb loin and mint violet artichoke in juniper berry lime essence; and passion fruit coffee panna cotta. The six-course degustation dinner menu features an entree of panzanella langoustine; broad beans soup; potato basil house-made ravioli in green beans pinots extra virgin olive oil; pan-fried sea bass and red prawns on scapece mint zucchini bacon combination;
slow-cook veal cheek Brasato with mashed potato, pan-fried foie gras and deep-fried leeks; and a Moder cassata dessert.
''Michelin-star chef Giancarlo Perbellini'' promotion, Viu restaurant, St Regis Bangkok, Sept 25-29, lunch and dinner. Call 02-207-7777 or email firstname.lastname@example.org.