The Ultimate, Unique International Gourmet Experience

 

Overseeing the culinary team at Hansar Samui, Canadian Chef, Stephen Jean Dion began his culinary career as an eighteen year old apprentice, at the famed restaurant Les Halles in Quebec under the leadership of Dominic Crovosier.  Les Halles achieved the reputation of being one of the most outstanding independent restaurants in Canada.

 

After two years there, Stephen traveled to Asia passing through Singapore and Malaysia before taking up a position in Bangkok at the famous Ma Maison Restaurant at the Hilton Nai Lert Park as Chef de Cuisine.  A unique opportunity to be the Private Chef to His Majesty the King of Jordan became a turning point in his career and he spent the next two years catering for the Royal Family.  He has cooked for many high profile dignitaries and Royalty including the Sultan of Brunei and Prince Charles to name a few.

 

Chef’s Table @ Beachfront H-Bistro

The Chef’s Table caters for 8-20 diners in the fabulous beachfront H-Bistro restaurant, where dinner is served on an exquisite hand-made table of solid golden teak which is 6.3 meters long.  It offers an innovative dining option for a group of family, friends or business associates.

 

Chef Stephen’s latest seasonal menu features a sumptuous array of menu items which are complemented by a handpicked list of International wines and champagnes, reflecting the resort’s commitment to offering a truly epicurean experience.  Market fresh vegetables of the highest quality are used from the hotel’s own organic garden, as well as the famous Royal Project farms in Chiang Mai.  (See Menu Below)

 

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 3,555 Baht or USD120 per person (no wine pairing) and with wine pairing is at 5,555 baht or USD185 per person and is valid to 13 December 2014.  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

 

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Media Contact                                                                                                                   

Lee Sutton, Dynamic PR & Events 

Mobile:  +65 8323 1240                                                                   

Email:     lee.sutton@dynamicpr.com.sg

Web:      www.staffordedison.com

 

 

 

Chef’s Table Extraordinaire Seasonal Menu

 

 

Watercress Vichyssoise,

Petrossian Tsar Center Smoked Salmon, Tarbouriech Oyster,

 Isigny Cream Fraîche Pickled Yellow Beetroot,

Oscietra Caviar

 

Bouvet Saphir Brut, Crémant de Loire, France

 

Seared French “Soulard Foie Gras”,

Marcona Almonds, Mache Lettuce, Spice Roasted Quince,

Duck Reduction-Quince Jelly Flambéed in Calvados

 

Gewurztraminer Les Eléments AOC, Domaine Bott Geyl, Alsace -2011- France

 

 

Butter Poached Brittany Lobster,

Morel Mushroom Risotto,

Tarragon Scented Bisque

 

Chardonnay 234 DO, ENATE, Somontano -2011- Spain

 

Poêlée de flétan Norvégiens, Alaskan King Crab Ravioli,

Green Kenya Beans, Pearl Onions,

Pickled Ginger Jus

 

Bordeaux Supérieur Blanc AOC, Ch'teau Bel Air Despagne -2011- France

 

Slow Cooked Kamichiku Beef Tenderloin,

Potato Grenaille Mousseline, Bone Marrow,

Barolo Red Wine Sauce, Bone Marrow,

Fresh Black Truffle Shavings

 

Rocky Gully Riesling, Frankland Estate -2012- Western Australia

 

Warm Satin Dark Chocolate and Apricot Tart,

“Spearmint Flavored” Apricot Ice-Cream

 

MR Mountain Wine, Telmo Rodriguez, Malaga -2009- Spain

 

Elefin Coffee or Tea

Chocolate Pralines

 

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