Gourmet Weekend at The Pavilions with 2 Michelin Star Chef Michel Portos (Thailand)
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Gourmet Weekend at The Pavilions with 2 Michelin Star Chef Michel Portos (Thailand)
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Category: Asia Pacific - Thailand - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-07-12
Luxury Resort Will Host Bordeaux-Based Icon From 28-30 October
The Pavilions, Phuket, offers a rare opportunity for diners to sample a specially-created menu from Michel Portos, Chef and Director of the renowned Saint-James Hotel in Bordeaux.
The Pavilions, a member of Relais & Châteaux, will welcome Michel Portos from Thu 28 to Sat 30 October, 2010. During his exclusive three-day visit to The Pavilions, the acclaimed chef will invite guests on an epicurean journey of unexpected flavors and tantalizing dishes.
Each evening from 28 to 30 October, the award-winning connoisseur will prepare a unique gourmet dinner for The Pavilions’ guests and Phuket residents. Visitors will also have a chance to learn from the Michelin-honored master chef when Michel conducts a cooking class on Friday, 29 October from 12 noon.
The Pavilions’ Plantation Club is the ideal setting for the gourmet dinners and cooking class. With its inspiring view overlooking the Andaman Sea, The Plantation Club is as exceptional and striking as the flavors Michel creates.
A native of Marseilles in southern France, Michel honed his craft in local restaurants before launching his Côté Théâtre restaurant in Perpignan in 1998. Despite its modest size, Côté Théâtre earned praise from critics and local gourmands. Three years after opening, Michel’s talent and culinary creativity was rewarded with the highest honor. In 2001, he received his first Michelin star.
A year later, Michel was approached to become Chef and Director of Bordeaux’s celebrated Saint-James Hotel. Audaciously creative, Michel overhauled the menu, introducing exotic flavors and dispensing with traditional dishes. “[Traditional] cooking is done very well by local artisans,” he explains. “A gastronomic restaurant must be creative.”
As one prominent food critic noted, Michel Portos’ cuisine is “sincere, intense and impertinent… It sets out new directions for the diner in the 21st century who isn’t just content to enjoy the gourmet experience but also looks for the cultural and aesthetic sense of the dish.”
Once again Michel’s epicurean boldness and imaginative menu were rewarded and in 2009 he earned his second Michelin star.
Borrowing from Asian and Mediterranean influences, Michel’s cuisine surprises and excites with its delicately proportioned tastes and deft use of herbs and spices. Michel interprets acid flavors with masterful dexterity, blending citrus fruits and vinegars to introduce a zesty element to the balance.
Connoisseurs of fine food should take advantage of this rare opportunity to sample a gourmet meal prepared by one of the world’s most respected chefs.
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