Chef Luigi Taglienti from Michelin-starred Lume, Milan, Italy is taking over the kitchen at La Tavola, Renaissance Bangkok Ratchaprasong Hotel
From today until 8 June 2019, Chef Luigi Taglienti from Michelin-starred Lume, Milan, will share his unique gastronomic experience with all diners at La Tavola, Renaissance Bangkok Ratchaprasong Hotel.
“It is my absolute pleasure to be able to present my vision of food in places outside of my home,” Chef Luigi Taglienti said.
“As for the inspiration for this menu, I have to say it was like a flash of an idea that hit me one day. I want to introduce a splash in the world of gastronomy and build a bridge connecting between the traditional Italian cuisine, regional cuisine and the modern day innovation. And I’m doing this through the use of citruses,” he continued.
“My kitchen uses a lot of citrus on a daily basis be it lime, lemon, etc. This is how we create our very own signature broth and sauces for our menu. It is our brand, our identity … my identity.”
Some of the creative dishes on the menu include Gambero Agli Aromi (Aromatic Shrimp) — pan seared shrimp served with citrus sauce delivered on top of the smouldering herb.
Bianco e Nero Di Seppia (Squid Black and White) — created in 2009 from an idea of “nero di seppia spaghetti’ — a traditional Italian dish. This menu uses the squid as if it were pasta and spread it by hand to maintain the ancient gestures that represent the culture of Italian food. Then the dish is embellished with pannacotta, sea urchins and reduction of eight types of citrus to balance the flavours and ingredients then styled with puffy spaghetti that refers to the traditional preparation.
Ostrica Strapazzata (Scrambled Oyster) — a desire to reinterpret a popular Italian preparation in a very personal way — scrambled eggs with asparagus. This dish uses the oyster, one of the chef’s fetish ingredients prepared as if it were a chicken egg while maintaining the same gestures from the past to create a contemporary sandwich that is full of personal stories.
Riso Alla Spremuta di Radice Fresca di Curcuma e Polvere di Alooro (Risotto with fresh Tumeric root and Laurel powder) — created in 2012 when the chef first arrived in Milan and wanted to play with the colours of the traditional Milanese risotto through the use of different spices. He combines Tumeric with lemon and laurel powder to create a fragrance of basil which is prevalent in Liguria, the chef’s hometown.
Rombo e Sedano Rapa (Turbot and Celeriac) — chef chose to use wild turbot cooked naturally to keep the primary flavour without altering the structure of the dense meat served with a variation of celeriac.
Also, make sure not to miss the dessert.
Tartufo Nero, Tiramisu (Black Truffle Tiramisu) — black truffle tiramisu enclosed in an earth crust made from caramelised chocolate, porcini mushroom powder, hazelnut, cocoa, black pepper, mascarpone cream and coffee as a summation of two typical Italian desserts within one; while the container is a truffle, the content is a Tiramisu.
There are three menu options on offer:
3-Course set menu (Lunch Only) B1,488++
Wine Pairing B988++
5-course set menu (Lunch or Dinner) B2,888++
Wine Pairing B1,388++
7-course set menu (Dinner Only)
Wine Pairing B1,788++
Only available from now until 8 June 2019 at La Tavola restaurant, Renaissance Bangkok Ratchaprasong Hotel.
For more information and reservation, please call 02 125 5020 or 081 931 4718.