Mountain Harmonies: 4 Hands Culinary Series

Two acclaimed Michelin-starred chefs, Arnaud Dunand and Jérémy Gillon, are coming together to offer Bangkok food enthusiasts a culinary experience that marries the rustic charm of mountain cuisine with the elegance of sophisticated French gastronomy.

Click play to watch the video from our night.

Jérémy Gillon, the Michelin-starred chef behind Singapore’s JAG Restaurant, hails from Deauville, a picturesque seaside resort in northwest France. His deep-rooted passion for culinary arts. At JAG is not just transcendentally delicious, but ethical and sustainable.

The Night’s Menu

Jérémy elevates vegetables to new heights, crafting ‘vegetable stories’ that celebrate their unique flavors and textures. Cooking with the most exquisite seasonal finds, vegetables hold the main narrative of each dish, complemented by proteins of the day sourced from hand-picked producers.

Arnaud Dunand, the Michelin-starred chef and owner of Maison Dunand, invites guests to experience the warmth and hospitality of his ‘home.’ At Maison Dunand, which translates to “Dunand’s home,” every visitor is welcomed as a guest in Chef Arnaud’s personal space, where they can enjoy an inspiring meal crafted with his culinary expertise.

Highlights:

The combination of the fine de Claire oyster with caviar and vegetable tarama creates a luxurious and delicate flavor profile, while the cucumber juice and slices add a fresh, cool contrast. The vegetal green oil likely enhances the dish with a subtle, earthy note, balancing the briny richness of the oyster and caviar.

The Sicilian red prawn, known for its sweet and rich taste, is complemented by the bisque sauce, which likely adds depth and umami. The green oil and tagete (marigold) flower introduce herbaceous and floral notes, while the orange brings a hint of citrus brightness.

The sabayon sauce with prawn tartare adds a creamy texture and a raw, fresh element, while the crispy fried prawn heads provide a contrasting crunch and an intense, savory flavor. Pairing this dish with a Savoyard wine, possibly a crisp and mineral-rich white, did enhance the overall experience, balancing the richness of the prawn with the wine’s acidity and freshness.

This dish features wild-caught seabass, a fish known for its mild, delicate flavor and flaky texture. The seabass is paired with Romanesco, both in purée form and as pieces, which adds a nutty, slightly sweet element with a beautiful, fractal-like appearance. The black olives bring a briny, savory contrast, enhancing the overall flavor profile.

The sauce sariette, likely infused with savory herbs, complements the dish with earthy and aromatic notes. Almonds and other nuts add a crunchy texture and a subtle richness, while cooking the seabass with coconut oil introduces a hint of tropical flavor, adding a subtle sweetness and enhancing the fish’s natural flavors.

This dish showcases the richness of French culinary tradition, featuring pigeon from Joël Poirier in Île-et-Vilaine, a region in France renowned for its high-quality game and poultry. The pigeon, dry-aged for 2-3 weeks, likely has a deep, concentrated flavor with a tender texture, enhanced by the aging process that intensifies its natural richness.

Accompanying the pigeon is a celeriac and apple tart, a delightful combination of earthy and sweet flavors. The celeriac provides a subtle, nutty base, while the apple adds a touch of sweetness and acidity, balancing the richness of the pigeon.

The pigeon jus, infused with apple cider, ties the dish together with a savory, slightly tangy sauce that highlights the flavors of the meat and complements the tart. The apple cider adds a delicate sweetness and acidity, which enhances the overall balance of the dish.

Maison Dunand – The food and wine are inspired by the stunning Alpine region of Savoie and the far northwest of Brittany, where he enjoyed cherished holidays with his father.

The restaurant ambiance, featuring oak wood, stone, cow paintings, and leather rugs, evokes the cozy, inviting atmosphere of a chalet in the French Alps, perfectly complemented by the warm and attentive service of his professional team.

Venue: Maison Dunand, Sathon Soi 10

Tel: 065-639-0515

Line ID: @maisondunand