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Hansar Samui The Ultimate Gourmet Experience
February 21, 2012
Hansar Samui Introduces Chef’s Table Extraordinaire
The Ultimate, Unique International Gourmet Experience
Hansar Samui is a stunning 74 room beachfront property located on the tropical stretch of golden sands and turquoise waters of Koh Samui’s up-market Bophut Bay. Every room enjoys a full seafront view and the resort offers a front seat to the idyllic island life. A leisurely stroll down the quaint cobblestone ‘walking street’ adjacent to the resort, is the vibrant Fisherman’s Village, with its antique wooden shop fronts, chic cafes and atmospheric seaside bars.
Executive Chef
Overseeing the culinary team at Hansar Samui is talented Executive Chef, Stephen Jean Dion. A native of Canada, Stephen has worked in Canada, Asia and Jordon where he was Private Chef to His Majesty the King of Jordan, catering for many high profile dignitaries and visiting Royalty. His love for Thailand saw him return to Bangkok where he spent five years at the Lebua at State Tower Bangkok (also known as the Dome before joining Hansar Samui for it’s opening in June 2010.
Chef’s Table @ Beachfront H-Bistro
Chef’s latest innovation is the introduction of a spectacular Chef’s Table dining option for 8-20 diners in the fabulous beachfront H-Bistro restaurant. The dinner is served on an exquisite hand-made table of solid golden teak wood which is 6.3 meters long. Ideal for a group of family, friends or business associates, the menu features a sumptuous array of menu items including:
Foie Gras from the Soulard farm in France’s Perigord region which is famous for having the best quality available
Maine Lobsters freshly flown in from Canada, Japan and France.
Atlantic Deep Sea Red Prawns caught at a depth of 2000 meters.
Ibierico Pork - a highly prized commodity with an aged, nutty and delightfully funky flavor.
Bresse Royal Pigeon – a much sought after French delicacy featured on many top 3-star Michelin Star Chefs menus.
Madagascar Prawns – famous for their sweetness and best eaten chilled.
Gillardeau French Oysters - The Gillardeau family’s small private company was founded in 1898 in Bourcefranc-le-Champus near La Rochelle and The Ile d’oleron in western France. They produce only “spéciales,” oysters that are fleshier and consequently, more expensive.
Dover Sole Fish from Brittany in France - Known as the “King of Flat Fish”, few fish command more respect in culinary circles than the true Dover Sole, which yields thin yet firm fillets that hold together well in many preparations. The raw meat is glistening white and dense and remains white during cooking. The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It’s a special indulgence and always worth extra care and expense
Market fresh vegetables from the Royal Project Farms in Chiang Mai
Menu items are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to creating a truly epicurean experience.
Definitely worth a visit for this experience alone – advance reservations for the Chef’s Table are required seven days in advance and are available for both hotel guests and groups not staying the property. The price for the Chef’s Table is 2,400 Baht or USD80 per person (no wine pairing) with wine pairing is at 3,400 baht or USD114 per person. All prices are subject to applicable service charge and Government taxes.
RESERVATIONS:
Reservations can be made through the resort’s reservations office direct on:
Telephone: +66 77 245 511 Fax: +66 77 245 995
Email: reservation@hansarsamui.com Website: www.hansarsamui.com
