Hailing from Toulouse in France, Chef Jean-Christian is a globally recognised chef well-known for his creativity, and specialising in modern vegan cuisine. He is also the author of Vegan: The Cookbook – a comprehensive book for home-cooked vegan dishes that contains more than 450 recipes from over 150 countries around the world. Chef Jean-Christian first became a vegan when he worked in London, United Kingdom and suffered from heart problems, the result of a relentless work schedule and poor diet. That was a turning point for him to explore the world of vegan food and change his diet and lifestyle.
Exclusive Plant-Based Wine Dinner
Chef Jean-Christian will present a five-course plant-based dinner. The menu will be offered with wine pairings for diners to enjoy. The special plant-based dinner menu features Andalusian gazpacho, fettucine with caramelised onions, shiitake and vegan feta, and Mediterranean vegetable quiche, to name a few.
Blend of Red Bell Pepper and Spiced Tomatoes, topped with a mix of minced Peppers, Avocado and Spring Onions, tossed with Lime and Avocado Oil
Gruner Veltilner, Nikholaihof Hefeabzug, Wachau, Austria 2013: 92 points Wine Spectator – Presents light, smoky notes on the nose, with powerful yellow plum, white currant and raspberry flavors. Hints of mocha lead to a finish full of ripe melon and candied citrus elements. Complex.
Zucchini and Fresh Cream Cheese Rolls
Red and green Zucchini Rolls filled with a Cashew Cream and Sun Dried Tomatoes Cream Cheese and a Baby Spinach and Cilantro Cream topped with Purple Shiso Micro Sprouts
Chardonnay, Casillero de Diablo, Concha Y Toro, Chile 2013, light lemon yellow with aromas of pineapple, citrus, and vanilla. This elegant wine is balanced with bright acidity.
Green Asparagus and Barley Verde
Pearl Barley cooked with Green Asparagus and Sugar Peas, tossed in a White Wine , Basil and Lemon Sauce sprinkled with toasted Pipe Nuts, Steamed Green Asparagus Tips and Sichuan Peppercorns, served with Vegan Parmesan
My first time to experience Portuguese Blend ” Share” , Casa Santos Lima,, Rose, Lisbao, Portugal 2014…love it
Fettuccine with Caramelized Onion, Shiitake and Vegan Feta
Fettuccine cooked in a Kale and Vegetable Broth and served with stir-fired Caramelized Onions, Shiitake and Portobellow Mushroom and Vegan Feta Cheese served with Pinot Noir, ” Krafuss”, Alois Lageder, Alto Adige, Italy 2008
Raw Mango, Lychee and Mangosteen Cheesecake
Three layers raw Cheese Cake made with fresh Honey Mangos, Lychee and Mangosteenand a Coconut and Cashew Nuts Cream on the top of a Medjoul, Pecan and Dark Chocolate Crust, served with Sauvignon Blanc (Late Harvest), Concha Y Toro, Chile 2015
Last chance to catch Chef Jean-Christian in Bangkok on Wednesday 25 July 2018 at Biscotti at Anantara Siam Bangkok Hotel
The dinner is priced at THB 3,413.3 Nett per person, including premium wine pairings. For more information and reservations, please call +66 (0) 2126 8866 ext. 1201, email firstname.lastname@example.org or visit siam-bangkok.anantara.com
For Phuket’s foodies, Anantara Layan Phuket Resort will host a wine pairing dinner 11 August 2018. Chef Jean-Christian will create a special menu to reflect the lush terrain surrounding the resort, expertly paired by the in-house Wine Guru.
For bookings, please call +66 (0) 76 317 200 or email the team at email@example.com