MEMORABLE MICHELIN MOMENT WITH JEAN-MARC BANZO on 4 and 5 March 2017 LA RESIDENCE, INTERCONTINENTAL® HUAHIN RESORT
InterContinental® Hua Hin Resort presents two nights, two Michelin Stars – Chef Jean-Marc Banzo at La Residence, an elegant feat of colonial style architecture and design imitating King Rama VI's 19th-century Royal Summer Palace in Hua Hin, with Thai-Victorian luxury style, renowned as an exceptional venue for intimate lunch or dinner in Hua Hin.
Chef Jean-Marc Banzo brings with him a very special six-course wine pairing dinner and complements each delicacy with great wines to this unique and offbeat venue. He will present his inspired approach to French cookery and cuisine with his assistant, Chef Arnaud Davin at La Residence, InterContinental® Hua Hin Resort on Saturday the 4th and Sunday the 5th of March 2017, just after he delights diners in Bangkok the same during a visit to st nd InterContinental® Bangkok on the 1 and 2 of March.
Venue: La Residence, InterContinental® Hua Hin Resort
Saturday, 4 March 2017 – six-course dinner with wine pairing from 7.00 p.m. THB 8,000 net per person.
Sunday, 5 March 2017 – four-course lunch from 12.00 p.m. THB 6,500 net per person. Saturday, 4th March 2017 : Dinner at la Residence DINNERDINNER MENUMENU BBYY CCHEFHEF JJEAN-MARCEAN-MARC BANZOBANZO ANDAND WINEWINE DDDD TTHAILANDHAILAND
COLD TERRINE OF PROVENCAL VEGETABLES AND FRESH BASIL Finger of traditional “Pissaladiere” with black olive from Nyons Clos des Lunes, Lune d'Argent, 2014
SMOKED DUCK BREAST AND ARTISHOKE RAVIOLI Pine nuts and navy beans velouté Les Charmes, Pouilly Fume, AOC 2014
ROCK MULLET STUFFED ‘FAÇON BÉCASSE’ AND SEAFOOD ‘CAILLETTES’ WITH FRESH HERBS Saffron rouille tartine Domaine Michel Thomas, Sancerre Blanc, A.O.C. 2014
ROASTED MILK-FED LAMB RACK WITH THYME Vegetables tian with cream soufflé and garlic flakes Domaine de Baron’ Arques 2009, Grand Cru of Languedoc
SOFT SHEEP CHEESE Mixed salad with Aix-en-Provence olive oil, focaccia bread and black-olive tapenade Chateau Lafleur Laroze, Saint Emillon, 2012
ALMOND CALISSON FROM AIX-EN-PROVENCE Light cream of Amaretto Bird of Fire Botrytis Semillon, Riverina NSW, 2013 Sunday, 5th March 2017 : Dinner at la Residence LUNCHLUNCH MENUMENU BBYY CCHEFHEF JJEAN-MARCEAN-MARC BANZOBANZO ANDAND WINEWINE DDDD THAILANDTHAILAND
COLD TERRINE OF PROVENCAL VEGETABLES AND FRESH BASIL Finger of traditional “Pissaladiere” with black olive from Nyons Clos des Lunes, Lune d'Argent, 2014
ROCK MULLET STUFFED ‘FAÇON BÉCASSE’ AND SEAFOOD ‘CAILLETTES’ WITH FRESH HERBS Saffron rouille tartine Domaine Michel Thomas, Sancerre Blanc, A.O.C. 2014
SOFT SHEEP CHEESE Mixed salad with Aix-en-Provence olive oil, focaccia bread and black-olive tapenade Chateau Lafleur Laroze, Saint Emillon, 2012
ALMOND CALISSON FROM AIX-EN-PROVENCE Light cream of Amaretto Bird of Fire Botrytis Semillon, Riverina NSW, 2013 Jean-Marc Banzo began his career in the early 1970s when he attended catering school in Grenoble, afterwards apprenticing and working at some of the most highly regarded restaurants in France. Among venues where he developed his art and skill were La Mère Guy in Lyon, Les Santons in Grimaud and Pierre Hiély in Avignon, all two-Michelin-starred establishments.
After having received his first Michelin star in 1983 at his Les Caves Henri IV in Aix-en-Provence, by 1986 Chef Jean-Marc opened Le Clos de la Violette, also in Aix-en-Provence, where as chef and owner he would earn his second star in 1999.
In addition to two Michelin Guide stars, the chef likewise has received three Gault & Millau Guide toques including for his La Villa Madie restaurant in Cassis. Of late Chef Jean-Marc has gained yet more acclaim for his work as consultant and chef at renowned Renaissance Hotel and Le Clos restaurant in Aix-en-Provence. For more information please call 032 616 999 or email [email protected] www.intercontinental.com/huahin