Join Philippe Etchebest, 2 Michelin Stars Grand Chef on a Culinary Voyage at The Pavilions, Phuket

Ocean View Pool Villa

2009-11-24 09:29:05 - The Pavilions, Phuket, member of Relais & Chateaux, proudly welcomes 2 Michelin Stars Grand Chef Philippe Etchebest from ‘Hostellerie de Plaisance’ in Saint Emilion, France to the resort for a gastronomic event from 13 to 16 January 2010.

Grand Chef Philippe will prepare a gourmet menu on the evenings of 13 to 16 January, which will take place in the Plantation Club overlooking the glittering Andaman Sea and where he will share his passion and culinary expertise during a cooking class on the 15th at the Verandah Restaurant in The Pavilions, an all-villa luxury resort in Phuket.

Jean-Christophe

Nager, general manager says “The Pavilions, Phuket is delighted to welcome Philippe Etchebest to its gourmet week. Phuket has many very good restaurants and our challenge is to conjure up new style, flavours and unique dining experiences to offer both international guests and locals alike. Philippe Etchebest will use his savoir faire and use the freshest local produce in his recipes”. He concludes “The Pavilions, Phuket is bringing the best of French culinary tradition to Phuket, an opportunity, we believe, not to be missed”.

Made ‘Meilleur Ouvrier de France’ in 2000, Philippe Etchebest earnt his first Michelin star while working at the Chateau des Reynats in 2002. Since 2004, he has shared his culinary talent at the Hostellerie de Plaisance; a specialist wine hotel set in a stunning French village. In 2007 he was appointed Grand Chef Relais & Chateaux and obtained his 2nd Michelin star in 2008. He was also graded 18/20 Three “Toques” Guide Gault & Millau in 2009.

Grand Chef Philippe says “I chose this profession because I like to share; I like new discoveries and adapting my cuisine to the constant evolution of food.”

Creating a different menu daily according to local availability, he also brings to his creations touches from his various travels and has great respect for local produce. The architecture of his dishes is very important to him but his primary focus is the taste and how the different dishes complement each other.

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