All-star cast of Michelin rated chefs to prepare six-course dinner at Soneva Kiri on Koh Kood

Published on : Saturday, August 20, 2016

Michellin_DinnerA glittering gathering of six Michelin-starred European chefs will be preparing a six-course dinner on Saturday 29 October 2016 at the luxury Soneva Kiri retreat, nestled on the unspoiled island of Koh Kood, a 60-minute private flight from Bangkok.

Soneva Kiri is offering a number of weekend packages that include scheduled shared flights to and from the island, half-board villa accommodation, the celebrity chef’s dinner, selected spa treatments for two, and personal butler service.

Also included are complimentary chocolates from the chocolate room and hand-made ice creams from the ice cream parlour, complimentary use of the fully equipped gym and tennis court, and free Wi-Fi.
The all-star chef line-up is led by renowned Dutch chef Henk Savelberg, who has the distinction of being awarded a Michelin star in four different restaurants across the Netherlands, and is now the owner of Savelberg in Bangkok, his first restaurant outside his home country.

Martin Kruidhof is owner of De Lindenhof, one of the finest restaurants in Holland, with two Michelin stars.

Cees Helder is the former owner of the revered Parkheuvel restaurant in Rotterdam and the first chef in the Netherlands to acquire three Michelin stars.

Raymond Prinsen, a master of fine French cuisine, took over the reins of the restaurant De Stenen Tafel in 1994 and earned the establishment a Michelin star.

Jarno Eggen is owner and head chef of De Groene Lantaarn, in Zuidwolde, Netherlands, with the restaurant earning its second Michelin star this year.

Wilco Berends is owner and head chef of the quaint and long-established French restaurant De Nederlanden, located in Vreeland, Netherlands, which has one Michelin star.

The six-course dinner features an appetiser of oysters prepared with separate sauces of passion fruit, black bean, and citrus with Alaskan king crab. A first in-between course of raw marinated scallop with North Sea crab and Tzar-Gold caviar is followed by a second in-betweener of tortellini of lobster with yellow watermelon and cucumber. There is a main course of poached North Sea turbot filet with sugar snaps, and a second main course of beef citron with truffle. Dessert is chard with sorrel.

 

 

Source:- Soneva Hotels & Resort

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