DEAN & DELUCA TAKES ON RUSTIC TUSCAN INSPIRED DISHES FORTHIS SPRING SEASON!

This March, get ready to stimulate your senses with DEAN & DELUCA’s Chef’s Season of Spring. Under the inspiring concept Under the Tuscan Sun, the culinary team proudly rolls out a spectacular range of rustic Italian classics filled with vibrant springtime ingredients.

From nourishing soup to invigorating crisp salad and luscious duck confit to slowly cooked lamb shank. Relish the full Chef’s Season of Spring menu at DEAN & DELUCA Central Embassy, Emquartier and The Crystal, from 16 March to 7 June 2020.

First up is Minestrone Soup (130 THB for restaurants & 95 THB for cafes), a traditional hearty tomato based soup concocted from various seasonal vegetables from carrot, zucchini, celery to French bean, cabbage and potato. Macaroni is added to make the menu more filling, and is served alongside crusty and flavorsome pesto garlic bread. Another starter to try is Seared Scallop Salad with Truffle Balsamic Dressing (385 THB). Big, succulent seared US scallop and perfectly cooked poached egg team up with mixed salad consisting of wild rocket, avocado, cherry tomato, edamame, asparagus, and snap pea. The dish is completed with fried diced potatoes and parmesan crisp for that extra crunchiness.

Moving to main courses, Lobster Tortellini with Foie Gras Sauce (395 THB) integrates two extravagant ingredients together. A beautiful medley of Canadian lobster, prawn and spring vegetables are carefully wrapped in tortellini pasta, and immersed in creamy foie gras sauce and decorated with parmesan crisp and colorful edible flowers. Next, Duck Polenta with Cherry Sauce (425 THB), boasts rich and slightly salty duck confit that harmonizes flawlessly with sweet tangy cherry sauce, polenta and assorted vegetables. Pork Chop with Porcini Cream Sauce & Mashed Pumpkin (595 THB) boasts juicy pork with a wonderful blend of flavors of sweet mashed pumpkin, assorted vegetables and creamy porcini sauce. For a more gamey taste, opt for Braised Lamb Shank (595 THB) featuring deliciously tender braised New Zealand lamb shank served in a cast iron pan alongside baby potato, asparagus, zucchini, cherry tomato, and baby carrot. The dish is bedecked with rosemary and edible flowers, and lastly drizzled with red wine & porcini mushroom sauce.

Conclude your Italian feast with luscious Matcha Tiramisu (165 THB), a decadent sweet delicacy boasting matcha brownie, creamy smooth mascarpone mousse, luscious longan filling, matcha crumble, white chocolate and adorned with longan and edible gold leaf. Freshen up with this spring drinks duo: Cascara Flower Fizz and Ristretto Casrara Fizz (both at 120 THB). Drawing on a concept of zero waste, our barista team ingeniously brings cascara, or dried skins of coffee fruit into play. Packed with caffeine and antioxidants, cascara offers a refreshing fruity flavor that teams up fantastically with homemade cascara syrup, flower blossom sparkling water, red grapefruit puree, ruby pomegranate and topped with sliced fresh grapefruit and vibrant edible flowers. A coffee option is also available, where a shot of intense ristretto is added to the concoction. Available only in size small, dessert and drinks are available at all DEAN & DELUCA stores in Bangkok except Suvarnabhumi Airport stores.  

Delight in the complete menu of Chef’s Season of Spring at DEAN & DELUCA Central Embassy, Emquartier and The Crystal stores, from 16 March to 7 June 2020.