WHAT : World Renowned 3 – Michelin Stars Chef Jacques Macon visit Bangkok
WHERE : PRIME, Millennium Hilton Bangkok
WHEN : 28th February (Dinner only) – 2 March 2019 (Lunch & Dinner)
THB 5,500++ per person for 5-course set lunch (additional THB 2,100++ for wine pairing)
THB 9,850++ per person for 7-course set dinner (additional THB 2,800++ for wine pairing)
VIBE : French cuisine master Chef Jacques Marcon brings his élan and expertise to Prime restaurant at Millennium Hilton Bangkok.
Chef Jacques Marcon adds Michelin-starred brilliance to Hilton Hotels’ centenary celebration at Millennium Hilton Bangkok
French cuisine master Chef Jacques Marcon brings his élan and expertise to Prime restaurant at Millennium Hilton Bangkok for three days, beginning 28 February 2019.
This exclusive culinary programme comprises seven-course set dinners on 28 February, and 1 and 2 March, in addition to five-course set lunches on 1 and 2 March. Diners have the opportunity to enjoy selected wine pairings at each lunch and dinner event.
Alongside his father Régis, Chef Jacques Marcon owns and operates the famed “Régis et Jacques Marcon Restaurant” at Saint-Bonnet-le-Froid in south-central France. While in Bangkok, Chef Jacques will be collaborating with Millennium Hilton Bangkok’s Executive Chef Shaiful Kassim as part of the centenary celebration for Hilton Hotels.
“We are thrilled to welcome such a distinguished chef to our hotel!” said Heidi Kleine-Moeller, General Manager of Millennium Hilton Bangkok. “Chef Jacques’ restaurant in France has a well-deserved global reputation for outstanding cuisine. We are proud to have the opportunity to work together with such an excellent and inspiring Executive Chef. It will be a delight experiencing his culinary skills at Prime.”
Régis et Jacques Marcon indeed enjoys a stellar reputation. With no less than three Michelin stars to its credit – awarded in 1990, 1997 and 2005 – the restaurant likewise has been a member of the prestigious Les Grands Chefs Relais & Châteaux for more than two decades. Over the years diners have been delighted by dishes created with extraordinary ingredients, notably fresh mushrooms picked from remote forests surrounding the restaurant.
Ahead of his visit to Millennium Hilton Bangkok, Chef Jacques Marcon remarked, “As someone who runs a restaurant with his father, I know a bit about the importance of effective collaboration. For that reason I’m excited about working with Executive Chef Shaiful Kassim. By combining our diverse backgrounds and culinary influences, we hope to find interesting and delicious ways to help Hilton mark its centenary.”
Amongst dishes diners can anticipate are Lobster with Apple and Chestnut, Beef in Puff Pastry with Artichoke Purée, Green Lentil Ragout with Black Truffle, Apple with Morel Mushroom, and other imaginative creations.
Set lunch menu priced at THB 5,500 per person (add THB 2,100 for wine pairing); set dinner menu priced at THB 9,850 per person (add THB 2,800 for wine pairing). All prices are inclusive of 10% service charge and 7% applicable government tax.
Because each lunch and dinner event at Prime is limited to 50 guests, GM Heidi Kleine-Moeller encourages French cuisine enthusiasts to reserve a table early. “We are expecting unprecedented demand for this series of outstanding dining experiences featuring one of the world’s most esteemed chefs. And with Chef Jacques working alongside and inspiring our own executive chef,” she added, “this promises to be a truly memorable culinary highlight.”
CAVIAR DE LENTILLES – MUSHROOM CANDY – LENTILS HUMMUS & BUCKWHEAT – LENTILS CAVIAR
Start with a variety of lentil plus a cute mushroom with surprising from inside out.
LANGOUSTINE, MEADOWSWEET FLOWER, MANGO
A deep fried whole piece of langoustine serve with a mouse taste like some kind of nut and adding the fresh and sweet taste of yellow mango.
JOHN DORY, FENNEL AND SABAYON, CISTRE HERBS
A perfect piece of tender John Dory fish serve in 2 styles one with a clear stock which tastes more Asian with fresh herb aroma, another one serves with sour sabayon sauce.
GREEN LENTILS RAGOUT WITH BLACK TRUFFLE
A piece of the perfect cook, poach egg place on the field of lentil with a black truffle to finish and adding unique aroma.
BEEF IN PUFF PASTRY AND HAY, ARTICHOKES PUREE
A smooth and juicy piece of beef with a bit of salty taste sauce while the aroma of burning hay plays a unique role.
PINEAPPLE, MANGO, HERBS SORBET
Sweet taste with a fresh aroma of herbs sorbet, place on mince pineapple and yellow mango.
ROUND APPLE, PORCINI MUSHROOM
Smooth and well-balanced taste of sweet. Fun with a variety of texture. Fan of Magnum Ice-cream would prefer this dish.
CHOCOLATE AND CHICORY
Sweet chocolate covers the mouse with less sweet taste inside while the bottom has a little surprise of a soaked piece of sponge cake. A dish defines a playground of texture with a perfect sweet taste.