From today (Sep 18) until Jan 31, 2025, two-Michelin-starred chef Alex Dilling from Hotel Café Royal in London is in Bangkok, inserting his creative culinary approaches into the kitchens of Le Normandie, Mandarin Oriental Bangkok.
Chef Dilling’s career began at Alain Ducasse's Adour in New York, where he earned two Michelin stars with his team. From there, he earned another two stars at his restaurant Hotel Café Royal in London, just six months after its opening.
For the next four months, chef Dilling is working closely with chef George Kay at Le Normandie, another Michelin-starred chef from Lympstone Manor in Devon, England. Chef Kay was also a key member of the opening team at Hotel Café Royal, and together they will be presenting a menu of contemporary French cuisine.
This placement begins a new era for Le Normandie, showcasing some of Dilling’s most acclaimed dishes. These include krystal caviar, a dish paired with Japanese sweet shrimp, crème cru and ginger; and foie gras torchon, served with conference pear, long pepper and crispy brioche.
Other must-tries include duck from Maison Burgaud (a French farm known for a specific preparation method that keeps the duck blood red and more flavourful), served with choux farci, smoked potato and rich jus gastrique. And for dessert, the sophisticated yet comforting Guanaja 70% Chocolate is served with tangy Pedro Ximenez wine and an unexpected crunch of Sourdough.
To try chef Dilling’s famous dishes, among other creations for his duration here, seats begin at B3,800 for three courses (weekdays only) and B6,500 for four courses, available only for weekend lunch and weekday dinner.
For the full experience, the signature seven-course menu is priced at B8,000 and available for lunch and dinner Wed-Sun.
Wine pairing is also available, ranging in price from B2,100 to B7,500 depending on the courses and pairing menu you select.