Sukhothai Confidential

We just finished the Kiin Kiin promotion from Copenhagen last week in our Celadon restaurant. The food had the clean, pure flavors with unexpected ingredient combinations that characterize Kiin Kiin culinary style. Chef Henrik’s cuisine has that effect because it is about the power of subtraction. There were no complicated sauces or buttery embellishments. Instead, each dish featured only three or four items, orchestrated to express the very essence of the main ingredient. Read more »

We just had an amazing fully booked food promotion with Chef Edouard Loubet and his team from Provence in La Scala restaurant. His dish “Complicity of Foie Gras” was simple and delicious! I love how the perfectly made foie gras terrine melts into pure flavor as soon as it hits your tongue with green tomato jam. The aromatic Provençal herbs stick to the surface of the crispy pan-fried foie gras escalope with fleur de sel. Read more »

Most chefs will tell you that the shellfish section in a hotel/restaurant kitchen is probably their favourite. I never cease to marvel at the wonderful creatures that land on our kitchen boards each day, from as near as the local market to as far as Scotland, France, the U.S., Australia or Japan. Especially the fresh King prawn, Banana Prawn, Giant Mud Crab, Flower Crab, Giant Catfish, Sea bass and Snapper coming from the Andaman Sea and Mekong River on the Northeastern border of Thailand. Read more »

Hi,

Just to let you know that next week we have a very interesting small and romantic Thai Restaurant visiting us, Kiin Kiin, from Sankt Hans Torv, Guldbergsgade 21, in Copenhagen. I must say that Kiin Kiin has done very well from day one—the restaurant received their first star from Guide Michelin 6 months after they opened up their doors and have kept that star standard ever since. Read more »

Dear Readers,

Next month from December 3 to Christmas Eve, I have exclusive access to a handpicked selection of fresh White Alba truffles, flown to us direct from the Piedmont region of Northern Italy. You may already know that the White Alba truffle season runs from early October to early January, with late November and December being the peak. Read more »

Women line chefs, however they might fare in the usually male-dominated world of hotel kitchens, are a particular delight. To have a tough female line chef on your team can be a true joy, and a civilizing factor in a unit. Angie is our Chef de Cuisine in the Colonnade restaurant. Her food is simple and tasty, especially the Hamburger with Crispy Steak Fries. Read more »

Hi folks,

There is something really wonderful about going to the Farmer’s market and looking at all the beautiful, home-grown produce, herbs, plants and flowers for sale, especially in Provence, France. I simply couldn’t imagine life in the kitchen without fresh herbs. I met Chef Edouard Loubet a few years ago in Bonnieux who is exceptionally professional, polite and also charming. Read more »