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On June 27th 2019, Bangkok – the 2nd edition of the Michelin Guide Dining Series 2019, an exclusive dinner under the concept “THE FRENCH CONNECTION”, will present a 4 hand collaboration between two chefs of two Michelin starred restaurants of Bangkok Chef Henk Savelberg from Savelberg and Chef Amerigo Sesti from J’AIME. Each of them will propose our V.I.P guests to experience A French style dinner with a sense of Thainess.
Dinner will take place at 1-Star Michelin Starred restaurant “Savelberg”. As one of the premium partner of MICHELIN Guide Thailand 2019, Benja Chicken has the opportunity to invite business partners and super VIP guests to an exclusive night to taste this one-of-a-kind 8 course menu, in which the main course cooked by French cuisine technique will include the premium local ingredient “Benja Chicken” the Brown Rice-fed chicken”.
The super VIP guests will start the full course with canapés, Banana and Foie Gras (by Savelberg) and Banana and Blue cheese by J’AIME (by Jean Michel Lorain). Then, the course will start with a special appetizer “Benja Chicken, white asparagus and crustacean emulsion (J’AIME by Jean Michel Lorain) which is a roasted Benja chicken breast served with stir-fried white asparagus. A savoury, soft, juicy and perfect combination. After that, the guests will be appetized by Lobster, Fennel Salad and Orange (Savelberg) and Pan-seared Scallop and Beetroot Texture (Savelberg) which use scallops directly sent from Netherlands, the chef’s hometown, to create into the special menu exclusively for this event, then followed by Fish Course, which is Chef Henk’s favourite dish, Grilled North Sea turbot, coconut sauce, mango salad and venere rice (Savelberg).
The main course which is an interesting collaboration of the two chefs is “Benja Chicken breast, mash potatoes with Epoisses, morel and port (Savelberg)” serves with “Benja Chicken wing, cabbages and Australian black winter truffle (J’AIME by Jean Michel Lorain). Our main course is divided into 2 parts. The first one, Chef Henk will cook the chicken breast (Benja Chicken) in the water bath (sous-vide) to retain its moisture before stir-fry it with butter and serves with wild morel mushroom sauce. For Chef Amerigo’s part, he will re-define ‘Truffe au choux’, the famous dish of Chef Jean-Michel. The pasta will be created by French cuisine technique mixed with Australian black winter truffle, and bok-choy, gotu kola (Centella asiatica) including Benja Chicken breast are added for a sense of Asian influences.
Dinner will take place at 1-Star Michelin Starred restaurant “Savelberg”. As one of the premium partner of MICHELIN Guide Thailand 2019, Benja Chicken has the opportunity to invite business partners and super VIP guests to an exclusive night to taste this one-of-a-kind 8 course menu, in which the main course cooked by French cuisine technique will include the premium local ingredient “Benja Chicken” the Brown Rice-fed chicken”.
The super VIP guests will start the full course with canapés, Banana and Foie Gras (by Savelberg) and Banana and Blue cheese by J’AIME (by Jean Michel Lorain). Then, the course will start with a special appetizer “Benja Chicken, white asparagus and crustacean emulsion (J’AIME by Jean Michel Lorain) which is a roasted Benja chicken breast served with stir-fried white asparagus. A savoury, soft, juicy and perfect combination. After that, the guests will be appetized by Lobster, Fennel Salad and Orange (Savelberg) and Pan-seared Scallop and Beetroot Texture (Savelberg) which use scallops directly sent from Netherlands, the chef’s hometown, to create into the special menu exclusively for this event, then followed by Fish Course, which is Chef Henk’s favourite dish, Grilled North Sea turbot, coconut sauce, mango salad and venere rice (Savelberg).
The main course which is an interesting collaboration of the two chefs is “Benja Chicken breast, mash potatoes with Epoisses, morel and port (Savelberg)” serves with “Benja Chicken wing, cabbages and Australian black winter truffle (J’AIME by Jean Michel Lorain). Our main course is divided into 2 parts. The first one, Chef Henk will cook the chicken breast (Benja Chicken) in the water bath (sous-vide) to retain its moisture before stir-fry it with butter and serves with wild morel mushroom sauce. For Chef Amerigo’s part, he will re-define ‘Truffe au choux’, the famous dish of Chef Jean-Michel. The pasta will be created by French cuisine technique mixed with Australian black winter truffle, and bok-choy, gotu kola (Centella asiatica) including Benja Chicken breast are added for a sense of Asian influences.
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Continue with the Meat Course which are Pig trotters, buckwheat, carrot, citrus and timut pepper (J’AIME by Jean Michel Lorain). The course will be completed by the desserts which are Sweet potato, Chinese cardamom and white chocolate (J’AIME by Jean Michel Lorain).
Chef Henk shared his thoughts and philosophy he adhered about the selection of ingredients that though the technique and style are French but the dishes he created must present the distinctive color, scent and taste of Southeast Asia, the region in which he is now settled. He added “Everything helps push and change what we do. I have been in Thailand for 5 years, but I still have to observe, learn and look for things that indicate Thainess. Now, you can see Thai influences in our various menu” Anyhow, vegetables at Savelberg are from farms in Thailand, meats are imported from the chef’s hometown, Natherlands whether it is the Turbot fish he used to create the collaboration menu with Chef Amerigo or the scallops he used to create special menu for this event. Except for the main course menu that use Benja Chicken – brown rice-fed chicken from Thai farm which is premium quality, savoury, soft and juicy – when combined with French cuisine technique, the desired taste is brought to the menu.
Chef Amerigo also shared his views on this collaboration “As a chef, we speak the same language which is the heart of French cuisine technique”. For the ingredients, J’AIME by Jean Michel Lorain under his management, is developing in the same direction, by using more local ingredients and presenting the menu through French technique so the dishes tasted exotically.
Under the essence of Thailand’s premium quality ingredients that was prepared with advanced French cuisine technique and the exquisite beauty in creating from the two top chefs, one is an active new wave and the other is a legend guru who had brought various restaurants to get Michelin’s star more than 37 years. With passion and skillful in French cuisine, this is therefore a perfect combination. This meal feels like the enjoying of a fine French meal with a touch and charm of Thainess from the world’s unbeatable ingredients.
Benja Chicken – Innovative-prized fresh chicken
Benja Chicken, fresh chicken meat that has recently won the award from Thaifex World of Food Asia 2019 (the Asia’s largest world food fair with 2,537 participants from 41 international groups and 130,000 visitors from 150 countries around the world), which has just finished in May. (The highlight of the event is the exhibition of the innovative product ‘ThaifexTaste Innovation Show’ that ‘Benja Chicken’ who was selected from over 700 products worldwide participated in this food innovation product zone). With a good response in the world market, Benja Chicken also responded to the lifestyle of modern family consumers who like natural products, concern for safety and want super premium food. For the first time in the world, chickens fed with brown rice, specially selected from U-Farm, filled with GABA, antioxidants, and many vitamins such as B3, B6, and B9. The brown rice helps with the chickens’ growth. The meat from brown rice-fed chickens will become softer, juicier, and gives off irresistible aroma, about 55 percent more than an average chicken. Most importantly, it is 100% natural product, there is no involvement of chemical, hormone medication, or antibiotics. It is a full-fledge natural upbringing, certified by NSF (National Sanitation Foundation). For more about Benja Chicken, please visit http://www.facebook.com/benjachicken/ for the latest news.
Chef Henk shared his thoughts and philosophy he adhered about the selection of ingredients that though the technique and style are French but the dishes he created must present the distinctive color, scent and taste of Southeast Asia, the region in which he is now settled. He added “Everything helps push and change what we do. I have been in Thailand for 5 years, but I still have to observe, learn and look for things that indicate Thainess. Now, you can see Thai influences in our various menu” Anyhow, vegetables at Savelberg are from farms in Thailand, meats are imported from the chef’s hometown, Natherlands whether it is the Turbot fish he used to create the collaboration menu with Chef Amerigo or the scallops he used to create special menu for this event. Except for the main course menu that use Benja Chicken – brown rice-fed chicken from Thai farm which is premium quality, savoury, soft and juicy – when combined with French cuisine technique, the desired taste is brought to the menu.
Chef Amerigo also shared his views on this collaboration “As a chef, we speak the same language which is the heart of French cuisine technique”. For the ingredients, J’AIME by Jean Michel Lorain under his management, is developing in the same direction, by using more local ingredients and presenting the menu through French technique so the dishes tasted exotically.
Under the essence of Thailand’s premium quality ingredients that was prepared with advanced French cuisine technique and the exquisite beauty in creating from the two top chefs, one is an active new wave and the other is a legend guru who had brought various restaurants to get Michelin’s star more than 37 years. With passion and skillful in French cuisine, this is therefore a perfect combination. This meal feels like the enjoying of a fine French meal with a touch and charm of Thainess from the world’s unbeatable ingredients.
Benja Chicken – Innovative-prized fresh chicken
Benja Chicken, fresh chicken meat that has recently won the award from Thaifex World of Food Asia 2019 (the Asia’s largest world food fair with 2,537 participants from 41 international groups and 130,000 visitors from 150 countries around the world), which has just finished in May. (The highlight of the event is the exhibition of the innovative product ‘ThaifexTaste Innovation Show’ that ‘Benja Chicken’ who was selected from over 700 products worldwide participated in this food innovation product zone). With a good response in the world market, Benja Chicken also responded to the lifestyle of modern family consumers who like natural products, concern for safety and want super premium food. For the first time in the world, chickens fed with brown rice, specially selected from U-Farm, filled with GABA, antioxidants, and many vitamins such as B3, B6, and B9. The brown rice helps with the chickens’ growth. The meat from brown rice-fed chickens will become softer, juicier, and gives off irresistible aroma, about 55 percent more than an average chicken. Most importantly, it is 100% natural product, there is no involvement of chemical, hormone medication, or antibiotics. It is a full-fledge natural upbringing, certified by NSF (National Sanitation Foundation). For more about Benja Chicken, please visit http://www.facebook.com/benjachicken/ for the latest news.
