From 8 to 12 August, Shangri-La Hotel, Chiang Mai welcomes itinerant Michelin star chef Pascal Aussignac, the chef who’s made -with “la cuisine de Gascogne”- traditional French home-cooking a shining star in London.
The Shangri-La is proving itself to be the avant-garde of the food scene in Chiang Mai, bringing renowned chefs from the around the world to its kitchens.
This is the fourth time Shangri-La has brought Michelin stared chefs to Chiang Mai. At the end of last year, the hotel was graced with Michelin star-rated chef Alfonso Caputo from La Taverna del Capitano restaurant. In February this year, we’re delighted to welcome Chef Marco Stabile from Ora D’Aria restaurant, in Florence, Italy. Following that two-star Michelin chef, Daniel Cheung from Shang Palace, Kowloon Shangri-La Hong Kong, served up dishes that were remarkable and entirely unique for Chiang Mai.
Shangri-La’s objective is to become a lodestar in Chiang Mai’s ever-evolving restaurant scene, and it’s doing that by inviting award-winning chefs to the city. The concept is nothing more than giving the people of Chiang Mai the opportunity to eat at some of the world’s best restaurants, without having to make the trip to Florence, or Hong Kong, and now Gascony.
“This series of culinary events promoted by Shangri-La is part of a revamped marketing strategy, aiming at positioning our hotel as a culinary hotspot and, above all, contributing to elevate Chiang Mai as a gastronomic destination,” said Mr. Gabriele Lombardo, General Manager of Shangri-La Hotel, Chiang Mai. “We strongly believe that Chiang Mai possesses that sophisticated audience with a genuine interest in high gastronomy and which may be attracted by such events. Hence, our ultimate objective to promote it aggressively in order to make it a successful story and be able to continue along our roadmap.”
The latest addition to this roadmap, acclaimed French virtuoso in the culinary milieu, Pascal Aussignac, took a risk back in the late 90s when he opened his first restaurant, Club Gascon, in London. Set on the fringes of the city, far away from the London culinary scene, Aussignac’s self-described unpretentious Gascon cuisine from the Southwest of France has since received glowing reviews from London’s oft-captious foodies, as well as earning the restaurant a Michelin star in 2002. Following the success of Club Gascon, Aussignac has opened a number of other restaurants in the UK, garnering accolades, leading to Aussignac being voted “Restaurant Chef of the Year” at the Craft Guild of Chefs Awards. It’s only fitting that the Toulouse-native has landed in Chiang Mai, Thailand’s “Rose of the North”, himself hailing from what the French call, “La Ville Rose.”
In terms of style, Aussignac is extolled for his pragmatism. He takes what might be called traditional Gascon country fare, yet puts a spin on each dish that makes his offerings anything but standard. That’s not to say he isn’t a sui generis talent in the restaurant world, after all, he cut his teeth with French masters Alain Dutournier and Guy Savoy.
The Shangri-La will be offering both a lunch and dinner menu. Dishes include Chanterelles pie and wild mushroom fricassee with parsley oil, black garlic, and a confit pork neck with pig’s trotter croquette, anchovies, crispy capers and glazed beets. The Shangri-La is also offering a special wine list created by resident sommelier to compliment the food.
Aussignac says one of his favorite things to do when in London is scour the flower markets. Something that has gained him quite the reputation is his use of flowers in his dishes. The Shangri-La menu will be showcasing flowers in its courgetti flower primavera with spicy carrot jus dil.
Chiang Mai itself is home to several colorful flower markets, while the entire Northern region’s verdant countryside is home to the Royal Projects, producing quality organic fresh produce. This hasn’t escaped Aussignac’s attention, who says he’s well aware that the North of Thailand is renowned for its produce and food culture. While he’s in Chiang Mai he says his intention is not only to work, but to explore the countryside and culture while talking and exchanging knowledge and ideas with local chefs.
The Shangri-La’s kitchens fast-becoming a nexus of international talent, the hotel continues to invite globally-renowned chefs to the city, this old Rose of the North once known as a rustic repose from the always frenetic capital, which is now flowering as a food hu.
Advanced booking is required.
“A New culinary Era in Chiang Mai”, with Pascal Aussignac
8th August – 12th August 2018
Lunch 11.30am – 2.30pm, 5 course menu (1,388++ baht per person)
Dinner 6pm – 10pm, 7 course menu (1,888++ baht per person)
Dhala Pool Garden, Level 1, Shangri-La Chiang Mai Hotel
053 253 888, firstname.lastname@example.org