ESTRO X MAISON DUNAND’S INGREDIENTS-DRIVEN FOUR-HANDS MYSTERY MENU
Born in Napoli, Estro’s Executive Chef Antimo Maria Merone crafts audacious dishes that, while celebrating his Neapolitan roots and honouring his culinary heritage, sidesteps tradition with refined cooking techniques and sophisticated presentations. Similarly, Maison Dunand’s Chef Arnaud Dunand, a master of classical French cuisine, takes inspiration from his childhood in the Alpine region of Savoie and Brittany in France to craft a deeply personal cuisine that also reflects his modern experiences in Asia.
For this collaboration, Chefs Antimo and Arnaud have each selected four main ingredients with which to craft stunning courses that flow with harmony. Chef Antimo has chosen to work with mackerel, crab, eel and coffee, while Chef Arnaud has selected caviar (dinner only), squid, pigeon and grape (dinner only). Instead of creating dishes that are confined by traditional notions of cuisines (e.g. French or Italian), the chefs will use their unique skills to focus on enhancing and transforming their chosen ingredients. The dishes in this ingredients-driven collaboration menu will be served in the following order:
| Estro x Maison Dunand Lunch (6-Courses) 7th September | HK$1,680+10%
Mackerel by Estro Crab by Estro Eel by Estro Pigeon by Maison Dunand |
Estro x Maison Dunand Dinner (8-Courses)
6th & 7th September | HK$2,480+10%
Caviar by Maison Dunand Mackerel by Estro Crab by Estro Eel by Estro Pigeon by Maison Dunand Grape by Maison Dunand |
About Chef Arnaud Dunand Sauthier of Maison Dunand
Chef Arnaud Dunand, a master of French cuisine and culinary icon in Bangkok’s restaurant scene, found his passion for cooking during his childhood in the mountains of the Savoie region, France. Starting from the tender age of 12, Chef Arnaud instantly fell in love with cooking and ultimately this is where his culinary journey began. His journey has brought him to work in some of the most esteemed kitchens and with some renowned culinary talents globally, including Marc Veyrat, Jacques Lameloise and Jean Francois Piege at Hotel de Crillon.
In 2012, Chef Arnaud was given the helm of Le Normandie’s acclaimed kitchen, where he combined his expertise of classic French cooking techniques together with the best produce sourced directly from France. He was able to propel Le Normandie to new gastronomic heights and earned two Michelin stars in the very first edition of the Michelin Guide Bangkok in 2017, something he maintained until his departure from this world-renowned restaurant.
For reservations / bookings for this special lunch and dinner event, please visit SevenRooms HERE.