Each year epicures from around the world gather at Four Season Hotel in Bangkok to enjoy their shared pleasure and passion for good food, good wine and good company
The 12th Annual World Gourmet Food Festival saw eight chefs from seven different countries gather at Four Seasons Bangkok to show their expertise in creating food of signal quality. The event took place from September 5-11 2011 with, among other things, each chef hosting two evenings in one of the hotel’s restaurants. For every dinner ticket sold, the always charitable Four Seasons donated 500 baht to HRH Princess Soamsawali’s ‘Save A Child’s Life from AIDS’ charity project.
So what did the chefs bring to the table? Read on as
we drag each of the eight chefs away from the kitchen to tell us about their personal
contributions. First up for a grilling – well, a chat anyway – is Adriano, one of two
chefs who was flown in from London.
Amaranto Restaurant, Four Seasons Hotel - London Park Lane
“London is the capital of food and very competitive – with more Michelin-star restaurants in one square mile than in the whole of Italy” Adriano says. “My food style,” he continues, “is traditional with a modern twist. The menu I’ve created for this event is representative of the whole of Italy; it starts with a dish from Puglia, burrata on tomatoes done four ways. The next dish is a risotto cooked the way we make it in my region. I’m using seafood as it’s abundant in Thailand and will add a touch of lemon and parsley to give a southern Italian twist. I am passionate about gnocchi and for this event I am creating a dish from the Veneto region. I like cooking it with any vegetable, but here I am cooking it with auberg and balsamic vinegar. For my main course I’ve chosen a veal fillet stuffed with prawns and asparagus, wrapped in a cheek bacon with Bintje potato – which isn’t typically Italian. Finally, for my dessert, I am creating three bitesized sensations: hazelnut focaccia from the north of Italy, aubergine stuffed with spicy chocolate mousse, and Bigne di San Guiseppe, sugar doughnuts made with cherries and cream, a dish from Rome traditionally eaten on Italy’s Father’s Day.”
Source :
Prestige – September 2011
the rest of the interview with other chefs can be seen on the main article here
Amaranto Restaurant, Four Seasons Hotel - London Park Lane
“London is the capital of food and very competitive – with more Michelin-star restaurants in one square mile than in the whole of Italy” Adriano says. “My food style,” he continues, “is traditional with a modern twist. The menu I’ve created for this event is representative of the whole of Italy; it starts with a dish from Puglia, burrata on tomatoes done four ways. The next dish is a risotto cooked the way we make it in my region. I’m using seafood as it’s abundant in Thailand and will add a touch of lemon and parsley to give a southern Italian twist. I am passionate about gnocchi and for this event I am creating a dish from the Veneto region. I like cooking it with any vegetable, but here I am cooking it with auberg and balsamic vinegar. For my main course I’ve chosen a veal fillet stuffed with prawns and asparagus, wrapped in a cheek bacon with Bintje potato – which isn’t typically Italian. Finally, for my dessert, I am creating three bitesized sensations: hazelnut focaccia from the north of Italy, aubergine stuffed with spicy chocolate mousse, and Bigne di San Guiseppe, sugar doughnuts made with cherries and cream, a dish from Rome traditionally eaten on Italy’s Father’s Day.”
the rest of the interview with other chefs can be seen on the main article here
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