It seems Shangri-la is hell-bent on forever influencing the culinary landscape of Chiang Mai. Just this past June they hosted an event took us on a unique journey into Cantonese cuisine with Chef Daniel Cheung from Michelin star rated Shang Palace. Now they’re planning an excellent treat for August. Hailing from Club Gascon Restaurant, in London, Michelin star-rated chef Pascal Aussignac is planning on taking you on a journey through Southern French cuisine. Don’t miss this one-of-its-kind opportunity to enjoy the most genuine French cuisine, through mouthwatering 5 and 7-course menus served at Dhala pool garden, level 1
Chef Pascal Aussignac
Chef Pascal Aussignac is from Toulouse in the South West of France, where duck, fine charcuterie, cassoulet, good wines, and Armagnac are the order of the day. At fourteen years old, he enlisted in a cooking school in Bordeaux. His mentor, Gerard Vie, an esteemed chef at Les Trois Marches, in Versailles, persuaded Pascal’s parents to let him leave school at seventeen to pursue this a culinary profession. He learned under French master Chefs like Gerard Vie, Alain Dutournier, and Guy Savoy. His passion for food and, attentiveness to detail has been fascinating foodies and critics in London since 1998. When Chef Pascal relocated to the UK, he brought the spirit of Gascony with him. He considers a good recipe, will not include more than three flavors’ and views the presentation as an essential representative for keeping diners enraptured. Fittingly his compilation of culinary delights is full of creatively presented dishes, with edible flower recipes like Courgette flowers with goat’s cheese and violet jelly and his signature Primavera tulips. Duck is another special ingredient for Pascal, as seen in his Foie gras bon-bon recipe and the classic French dish Duck pot-au-feu.
In 2013 Pascal was named ‘Restaurant Chef of the Year’ at the Craft Guild of Chef Awards. Now, Pascal Aussignac’s name has become synonymous with “la cuisine de Gascogne.” With a Michelin star and a host of French restaurants in his stable, Aussignac’s understanding and reworking of Gascony’s fare are unsurpassed.
Pascal cooks at Club Gascon every day and, in addition to his role as Executive Chef, looks after the floral arrangements across all his award-winning restaurants situated in London: Le Bar, Comptoir Gascon, Cigalon, and Baranis.
Courgette flower Primavera, spicy carrot jus dill vinaigrette
Delivered in this dish is a crisp and fresh punch of flavor that uses tapioca as a savory element, with lots of herb and green, a perfect summer dish.
Chanterelles pie and wild mushroom fricassee, parsley oil, black garlic
This dish is a variation of mushrooms, local or imported, and the traitment is very French in taste but using fermented garlic, which has a licorice flavors give it a twist.
Confit pork neck, pigs trotter croquette, anchovies, crispy capers & glazed beets
A playful surf and turf combination and the pork is quite mild. Challenged by the anchovies and the balsamic/ wine glazed beetroot.
Chiang Mai organic goat’s cheese macaroon,tipsy walnut
The cheese is treated like a pudding an in this the dish the goat cheese will be eaten in a macaroon and served with pickled walnuts and smoked whiskey.
Red hot chili berries, frosted violets
The dessert is more feminine in flavor, fruity and floral with different textures; it represents the French Basque country with the red pepper involved.
Duck foie gras piperade and crab
One of Club Gascon famous Foie Gras, where crab and fuck foie gras meet and connect with a type of ratatouille called Piperade which is power and spicy.
8 – 12 August 2018
Lunch: 11.30 – 02.30 p.m. THB 1,388++ per person
Dinner: 06.00 – 10.00 p.m. THB 1,888++ per person
Advance reservation required, limited seating available.
For further enquiries and booking Call: +66 53 253 888 or Email us at: firstname.lastname@example.org