WHAT : Introducing New ERA of Tables Grill
WHERE : Tables Grill, Grand Hyatt Erawan Bangkok
VIBE : Definitely a place for Bangkok’s finest food connoisseur. The ultimate dining experience of succulent prime cuts, premium seafood and innovative Western fare, Now with French influenced.
Table Grill restaurant at Grand Hyatt Erwan Bangkok proudly presents their new Chef de Cuisine, Chef Hans Zahner and his new Modern European, French inspired menu.
French-born Chef de Cuisine Hans Zahner discovered the love of cooking from his grandmother, who taught him to cook with passion at a young age in France. Chef Hans began training in Dijon before joining luxury hotel restaurants, where many of them were awarded with Michelin stars. Chef Hans has spent time in Lyon, where he worked for Les 3 Dômes at Sofitel Lyon Bellecour. More notably, Chef Hans had the chance to work with the celebrated Chef Alain Ducasse at Alain Ducasse Au Plaza Athénée in Hôtel Plaza Athénée – Paris. He then later moved on to becoming the Sous Chef Cuisine at Le 39V Paris, where he overlooked banquets and the creation of new menus. After spending nearly three years at the helm of the one-Michelin-starred restaurant Sir Elly’s at The Peninsula Shanghai in China, Chef Hans is now joining Tables Grill!
As Chef Hans’s experience is in french cuisine, he hopes to make Tables Grill the best European restaurant that innovates dishes, by adding the charming yet delicate cooking style of the French into the menu. Customers can now expect Tables Grill new menu to be beautifully crafted European classics, with a twist, by incorporating healthy food concept. (e.g less slaty, sugar, oil etc)
Chef Hans Zahner is proud to present his new 6-course degustation menu which is a teaser of his upcoming creative new menu for Tables Grill.
The menu starts with Amuse-bouche – a traditional starter that is present in western cuisine. There are 2 Amuse-bouche in Chef Hans menu. The first dish is a soft tomato foam that parts way to a fresh tomato sitting atop a tomato infused jelly. The dish itself is slightly sweet and sour, but what is interesting here is the texture that Chef Hans has created – soft with the foam, chewy with the jelly whilst tangy with the fresh tomato. The second Amuse-Bouche is a portion of fermented mackerel fish sitting atop a slice of freshly sliced radish. The aroma of the mackerel fish retains it’s unique aroma while it’s saltiness is balanced out by the refreshing radish. The idea of these two dishes is to open up the diner’s palette and senses before the meal begins.
Fresh Gillardeau Oyster
Lemongrass Jelly, Granny Smith Apple, Homemade Beetroot Purée
In the first course, Chef Hans features the Royce Rolls of Oyster: Fresh Gillardeau Oyster. The oyster itself is tender and succulent. One thing that we appreciated was that it did not leave a strong creamy aftertaste. Served with the Oyster was: Lemongrass Jelly, Granny Smith Apple and topped off with Homemade Beetroot Purée. The combination of the 3 compliments the oyster, as their natural acidity mimics the flavor of a Tabasco sauce, but completely fruit based in this case.
Pacific Red Tuna Tartare and Caviar
Kristal Caviar, Water Carrot Jelly
Right after that, we were served Pacific Red Tuna Tartare and Caviar. The dish itself is a beautiful pink colour, where the sweetness of the red tuna is complimented with the rich saltiness of the caviar. The Pacific Red Tuna sits atop a jelly made from carrot. This dish felt like a breath of ocean air, combining the some of the best natural ingredients found in the sea.
Alaskan Royal King Crab
Thai Red Curry, Dried Tomato, Egg Custard, Fresh Galangal
Our 3rd course was Alaskan Royal King Crab. The dish surprised us at first because we couldn’t see the crab. What was served to us was a plate of foam, derived from stewed Alaskan King Crab soup. The foam had nods of similarity to a lobster bisque soup. After breaking away the layer of foam, you will find the treasure you’ve been looking for – a portion of the king crab sitting in a cream soup. This dish is every crab lovers dream as it encompasses the sweetness of the crabmeat, while also giving the diner the savoury aroma which is present in the foam and cream soup.
Seared Normandie Scallops
Belgian Endive, Cinnamon, Star Anise-Infused Soy Milk Foam
Our 4th course is the Seared Normandie Scallops. Another dish that took inspiration from the sea that also features one of the biggest stars in French cuisine – Normandine Scallop. The dish features a perfectly seared scallop – tender and chewy. The accompanying sauce is Chef Hans’s signature. The presentation of this dish is interesting as well – Endive in the middle of the signature sauce, cinnamon sprinkled over for additional fragrance, seared normandie scallop and finally topped with the Star Anise-Infused Soy Milk Foam, which was an interesting concept to us, but it was light and mildly scented.
Roasted Australian Lamb
Grass-Fed Farmed Tenderloin, Carrot Mille-Feuille, Cumin Sauce
For the main course of this 6-course degustation menu , Chef Hans chose a special cut of Grass-Fed Farmed Lamb Tenderloin. The cut of lamb is perfectly done and accompanied by Carrot Mille-Feuille, which was assembled with his finely hand sliced carrots. This technique of preparing the carrots gave it an extra crunchiness. Topped off with Cumin sauce, which gave a unique south-asian spice taste to the lamb. This dish is a unique idea – combining different flavour profiles into European cuisine.
Lemon and Rbubarb
Lemon Cream, Rhubarb Sorbet, Hazelnut Crumble, Raspberry Purée
To end off Chef Hans menu is his Lemon and Rhubarb dessert featuring a Rhubard sherbert sitting atop a hazelnut crumble and served together with lemon cream. A perfect way to end the meal as it is zesty and sweet.
This 6-course degustation menu by Chef Hans Zahner is available for you to enjoy for only THB 2,900++/ person at European restaurant Tables Grill, located on the M floor of Grand Hyatt Erwan Bangkok.