WHAT : Special Visit of Two-Michelin-Star chef Pere Planaguma
WHERE : Jojo & VIU, The St.Regis Bangkok
WHEN : 22 – 27 January 2019
THB 2,500++ for 3 Course Lunch at Jojo, (Add THB 1,800++ for Wine pairing)
THB 4,900++ for 8 Course Dinner at Jojo, (Add THB 2,800++ for Wine pairing)
THB 2,850++ for Sunday Brunch (Add THB 990++ for Free Flow Wine and selected drink, THB 2,100++ for Free Flow Perrier Jouet Champaign)
VIBE : Two-Michelin-Star Spanish Chef Pere Planagumà presents exclusive lunch and dinner menus at Jojo from 22nd to 26th January, and Sunday brunch at VIU on 27th January 2019, in The St. Regis Bangkok.
TWO-MICHELIN-STAR CHEF PERE PLANAGUMÀ FEATURES AT JOJO AND VIU
IN THE ST. REGIS BANGKOK
Two-Michelin-Star Spanish Chef Pere Planagumà presents exclusive lunch and dinner menus at Jojo from 22nd to 26th January, and Sunday brunch at VIU on 27th January 2019, in The St. Regis Bangkok.
The St. Regis Bangkok has invited two-Michelin-Star Spanish Chef Pere Planagumà to present a series of exclusive dining experiences, over a six-day period. With an incredible pedigree, previously from El Bulli, and Les Cols, and now with his own Rom Restaurant (www.romroses.com), in Roses, Spain, Chef Pere shares his creative, sustainable and seasonal Spanish gastronomy for lunch and dinner at Jojo, from 22nd to 26th January, and Sunday brunch at VIU, on 27th January 2019.
Chef Pere is a master at stripping back the complexities to amplify the essentials. Lunch at Jojo is a 3-course menu, featuring the likes of Chef’s signature Spanish omelette, shellfish fideuà with saffron, basil, flowers and other fresh herbs, and a crispy lamb leg with black truffle. Dinner at Jojo sees an indulgent 8-course menu, with highlights such as fish soup with allioli noodles, coconut mozzarella salad, tuna tartar with sea urchin and caviar, and a lobster suquet with soft potatoes and eucalyptus oil. The St. Regis Bangkok’s signature Sunday brunch will also include such gourmet treats as Chef Pere’s bacalao ceviche, fish brandade and Catalan crème brûlée, among other selections.
The simplicity, generosity and elegance of Chef Pere Planagumà’s craft perfectly showcase his creative vision, to emphasize even the most modest of ingredients. Few elements convey authenticity and emotion in his cuisine, which reflect his way of being in life. Chef’s culinary traditions are deeply rooted in his homeland and the landscape surrounding him. He takes familiar products and interprets them into a modern language and presentation, where tradition meets and contrasts with the avant-garde.
In addition to his finely crafted cuisine and deep love of native ingredients, Chef Pere attaches great importance to the ritual of dining and wishes guests to enjoy each of the pleasures surrounding a table. For Chef Pere, the luxury of the lighting, the significance of gestures, the appearance of the space, the serenity of the atmosphere and the hospitality provided are all impactful aspects, on the whole experience.
Michelin-Star Dining Experiences with Chef Pere Planagumà:
Jojo | 22nd to 26th January 2019
3-Course Lunch: THB 2,500++ (plus THB 1,800++ for optional wine pairing)
8-Course Dinner: THB 4,900++ (plus THB 2,800++ for optional wine pairing)
VIU | 27th January 2019
Sunday Brunch: THB 2,850++ (incl. non-alcoholic beverages | THB 990++ add-on per person, for freeflow wines, sparkling wines, Siam Marys, martinis, beers, smoothies, juices | THB 2,100++ add-on per person, to include freeflow Perrier Jouet)
With limited seating available for this series of exclusive dining experiences, guests are advised to make advance reservations. Jojo is located on the ground floor and VIU on the 12th floor of The St. Regis Bangkok. Book now to discover the singularity of Chef Pere Planagumà’s dining experience, from 22nd to 27th January 2019, at The St. Regis Bangkok.
LIMITED SEATING AVAILABLE | ADVANCE RESERVATIONS RECOMMENDED
For reservations, please call +66 2207 7777, e-mail email@example.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter.