Chef Arnaud Dunand Sauthier, a culinary icon in Bangkok’s restaurant scene, collaborates with the award-winning Italian restaurant La Scala’s Chef de Cuisine Eugenio Cannoni for a one-night-only exclusive dinner.
Let Chef Arnaud and Chef Eugenio bring contrasting yet complementary twists and flavours to the table.
Epicureans, this dinner is not to be missed!
Saturday, 23 July 2022 | 7:00 PM
10 Courses
Highlighted Menu:
About La Scala
La Scala, an award-winning Italian restaurant is highly coveted for classic and progressive Italian cuisine combined with fine Italian and European wines. Its beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar. Great care is taken to ensure that the wines present the best choices to match selections, in addition to representing an excellent range of both Italian and other wines from around the world.
About Arnaud Dunand
Chef Arnaud Dunand Sauthier, a master of French cuisine and culinary icon in Bangkok’s restaurant scene, found his passion for cooking during his childhood in the mountains of the Savoie region, France. Starting from the tender age of 12, Chef Arnaud instantly fell in love with cooking and ultimately this is where his culinary journey began. His journey has brought him to work in some of the most esteemed kitchens and with some renowned culinary talents globally, including Marc Veyrat, Jacques Lameloise, and Jean Francois Piège at Hôtel de Crillon. In 2012, Chef Arnaud was given the helm to Le Normandie’s acclaimed kitchen, where he combined his expertise of classic French cooking techniques together with the best produce sourced directly from France. He was able to propel Le Normandie to new gastronomic heights and earned two Michelin stars in the premier edition of the Michelin Guide Bangkok in 2017, something he maintained until his departure from this world-renowned establishment.
About Eugenio Cannoni
Eugenio Cannoni is a graduate of one of the best culinary institutes in Italy, Alma di Gualtiero Marchesi, which successfully launched him into the world of “haute cuisine”. Chef Eugenio’s passion for cooking is transmitted to him by his grandmother of Apulian origins from whom he absorbs the joy of creating with care and love. Eugenio’s culinary career began by touring many of the world’s most renowned kitchens, including internships at some of the finest one to three starred Michelin restaurants.
Let Chef Arnaud and Chef Eugenio bring contrasting yet complementary twists and flavours to the table.
Epicureans, this dinner is not to be missed!
Saturday, 23 July 2022 | 7:00 PM
10 Courses
- THB 8,888++ Per Person (food only)
- THB 3,100++ Per Person (wine pairing)
Highlighted Menu:
- CAVIAR, POTATO, SEA URCHIN by Chef Arnaud
- SNOWFISH, “SALSA VERDE”, PIEDMONTESE DASHI by Chef Eugenio
- BRESSE PIGEON, CORN, BLACK GARLIC by Chef Arnaud
- ESCARGOT, SEAWEED, FERMENTED CABBAGE by Chef Eugenio
About La Scala
La Scala, an award-winning Italian restaurant is highly coveted for classic and progressive Italian cuisine combined with fine Italian and European wines. Its beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar. Great care is taken to ensure that the wines present the best choices to match selections, in addition to representing an excellent range of both Italian and other wines from around the world.
About Arnaud Dunand
Chef Arnaud Dunand Sauthier, a master of French cuisine and culinary icon in Bangkok’s restaurant scene, found his passion for cooking during his childhood in the mountains of the Savoie region, France. Starting from the tender age of 12, Chef Arnaud instantly fell in love with cooking and ultimately this is where his culinary journey began. His journey has brought him to work in some of the most esteemed kitchens and with some renowned culinary talents globally, including Marc Veyrat, Jacques Lameloise, and Jean Francois Piège at Hôtel de Crillon. In 2012, Chef Arnaud was given the helm to Le Normandie’s acclaimed kitchen, where he combined his expertise of classic French cooking techniques together with the best produce sourced directly from France. He was able to propel Le Normandie to new gastronomic heights and earned two Michelin stars in the premier edition of the Michelin Guide Bangkok in 2017, something he maintained until his departure from this world-renowned establishment.
About Eugenio Cannoni
Eugenio Cannoni is a graduate of one of the best culinary institutes in Italy, Alma di Gualtiero Marchesi, which successfully launched him into the world of “haute cuisine”. Chef Eugenio’s passion for cooking is transmitted to him by his grandmother of Apulian origins from whom he absorbs the joy of creating with care and love. Eugenio’s culinary career began by touring many of the world’s most renowned kitchens, including internships at some of the finest one to three starred Michelin restaurants.
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