Outstanding Night at Hotel V Villas Hua Hin with Special Michelin Star Guest Chef Sylvain Sendra!

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Once again V Villas Hua hosted a ‘one night only special’ with a renowned Chef who has received his first Michelin Star. This one of kind dinner consisted of six amazing courses with wine and appetizers to match. On this occasion the Chef was Chef Sylvain Sendra who owns ITINÉRAIRES restaurant in Paris. ITINÉRAIRES is a place to enjoy classic French food with a small Italian twist and where wine is a big part of the experience!

Sylvain is originally from the Bresse Region 0f France but he studied in London the cuisine of Alexis Gauthier, a former chef from Alain Ducasse’s Louis 15 in Monaco.  As I was so blown away, especially by his dessert, I need to let you know the address for Restaurant Itinéraires.  It is 5 Rue de Pontoise, 75005 Paris – France; Tel: +33 1 46 33 60 11.  This is just in case you ever happen to be in the neighbourhood and want to eat something truly French!

As usual the Hotel V Villas Hua service was excellent and we felt very welcome and pampered throughout the entire meal. We were seated by the pool at an intimate sunken dining area with romantic lights and only the sea breeze to keep us company. We at Hua Hin Today especially want to thank Khun Ann our waitress who responded to our every whim with efficiency and without even blinking when we asked for our 5th bread basket (!!!!).

The Meal! What can I say….. It started with Arctic King Crab and Avocado with Vegetable Ravioli, Honey Dressing and Cilantro. A very refreshing starter; followed by Fresh Garden Potato Veloute Soup, Golden Caramelized Hazelnuts, Sous Vide Egg and Smoked Milk Foam. The Veloute Soup was ingenious; with a floating soft boiled egg and a texture that was something I can easily say I have never experienced before. My only complaint was that they could just have given me the whole pan rather than one bowl….

Starters was followed by Grilled, Line caught imported French “John Dory” with Langoustine in Green Mango Tartare, Seasonal Vegetables, Seared Crustacean Shell Juice, followed by Boston Lobster and Citrus Confit, Simple Leek with a “grain of salt” and almonds.  The “Vin Jaune Du Jura” Yellow Wine Sauce was heaven for the taste buds!

The two last dishes were my favorites, well except for the Potatoe Veloute which I lovedddd!!!!!  Charcoal roasted Native “Canettte Des Dombes” and Duck Fillet with Glazed Turnips, Citrus Powder, Aromatic Herbs, Mostarda Di Cremone and Lemongrass Condiment. Tender Duck cooked to perfection with an assortment of very different flavours that together formed the absolut perfect main course.

Dessert!!!!!!!!!!!!! If this man wasn’t married, I would marry him now just so that I could force him to make me Vanilla Cassata, Green Apple and Basil Sherbet every day. Any description of the dish will never give it justice. it was unbelievable in a big way!

My first comment to Chief Sylvain was that I was very disappointed the dessert bowl was not the size of a baking tray. As a result I was given the remainder of the Vanilla Casssata which just happened to be on a baking tray.  I ate most of it and I don’t regret it at all. This was apparently his signature dish and I can see why. To try this is to die for. I can’t even begin to describe how it tasted, it’s not sweet, it’s not sour, it doesn’t taste like herbs but it tastes like all of these in a perfect blend. Ten Stars for the dessert alone!

We were served fantastic French and Australian wine to accompany each dish.  Special mention goes to the 2007 Protero Gumeracha Viogner. This had a beautifully silky aromatic flavour with a hint of white flowers, orange blossom, honeysuckle and spices. Also the dessert wine ‘Klein Constantia, Vin de Constance’ tasted like Cognac but with a rich and smooth almost dessert-like flavour. My colleague kept repeating that it bursts in your mouth like “Godiva” chocolate, I am not sure what he meant by that but it was good.

I managed to have a quick chat with Chef Sylvain in the kitchen of all places. He mentioned that although his cooking is heavily influenced by the traditional French style his Italian ancestry influences the French food.  For example Vanilla Cassata is an Italian recipe ‘Frenchified’. He mentioned good food can only be made with the best ingredients, inspiration and with a great team helping.

He also said he found Hua Hin to be very beautiful and relaxed and hopes to see it again soon.

I want to thank the Hotel V Villas Hua Hin Staff with Chef Sylvain and his team for hosting the Hua Hin Today team once again. A night at Hotel V Villlas Hua Hin is pleasing to the eye and palate.  Combined with the service and décor it is impeccable.

V Villas hosts Michelin Star Chefs ‘One Night Only Special Dinners with Michelin Star Chefs from Europe every 3 months.  If you are interested contact:

www.HYPERLINK “http://www.v-villashuahin.com/”vHYPERLINK “http://www.v-villashuahin.com/”-HYPERLINK “http://www.v-villashuahin.com/”villasHYPERLINK “http://www.v-villashuahin.com/”huahin.com        Tel: 032 616 039

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