CEO of Nai Lert Group, renowned Thai hospitality group, recently hosted a gala dinner in celebration of the official inauguration of École Ducasse - Nai Lert Bangkok Studio – a world-class culinary and pastry arts school. Alain Ducasse, the world's most Michelin-starred chef and founder of the institute together with a team of chef instructors flying directly from Paris to create a special menu for Gala Dinner. The highlights were the cooking shows by the head chefs and a special performance “A Taste of Rhythm” in a convivial and warm atmosphere with the trio live entertainment throughout the evening. The Gala Dinner was graciously attended by high-profile guests including École Ducasse founder Alain Ducasse, ML Sirichalerm Svasti (Chef McDang) and Sanhapit Bodiratnangkura, ML Piyaphat Bhirombhakdi, Thapanee Kiatphaiboon, Supornthip Chuangrangsi, Chanadda Pitayasiri, Vatanika Patamasingh Na Ayudhya, Ausana Mahagitsiri, Kamolsut Dabbaransi, Polpat Asavaprapha, Ontira Phaksuwan, Natapohn Temeeruks and Virithipa Pakdeeprasong.
The memorable event commenced with a preview of École Ducasse - Nai Lert Bangkok Studio, nestled in the lush greenery of 108-year-old Nai Lert Park in the heart of Bangkok. The 3-storey building, covers an area of over 1,400 square meters and is fully equipped with world-class facilities and equipment such as operation kitchen, an ice cream lab, a wine cellar, and L ’Artisan - a chef's table concept banquet room. The evening continued with the Gala Dinner at The Glass House to celebrate the official opening of the school.
The Gala Dinner began with a panel talk with 3 executives who co-founded the school led by Naphaporn Bodiratnangkura - CEO of Nai Lert Group, Mr. Alain Ducasse, founder of the École Ducasse and Madame Elise Masurel, Managing Director of École Ducasse. The 3 executives shared the vision of the school “The opening of École Ducasse - Nai Lert Bangkok Studio brings the philosophy of Alain Ducasse - The most earned Michelin-Star chef in the world and the founder of École Ducasse, through a hybrid educational programmes, both culinary and pastry arts with a variety of short courses and Essentials programmes, catered to all levels. The French chef instructors and Thai Chef Assistants are trained in France from École Ducasse Paris and the École Nationale Supérieure de Pâtisserie (ENSP). In addition, students will have the opportunity to network with professionals in the industry.
During the night, guests were invited to embark on a journey of flavours showcasing École Ducasse philosophy in respect the natural elements of each quality ingredient. Incorporating sustainability by making the most of all produce combined with experience and advanced techniques in French cooking transmitted from the founder Chef Alain Ducasse. The four-course with wine pairing includes:
First Course: Quinoa, Raw and Cooked Vegetables, Truffled Jus / Canard Duchene Champagne 'Cuvée Léonie'
Second Course: Seared Sea Bass, Tender Carrot and Fresh Coriander, Cooking Jus / Domaine Christian Moreau, Chablis
Third Course : Kalamansi and Kaffir Lime Granité
Fourth Course: Passion Fruit Savarin, Lightly Whipped Vanilla Cream and Rum Flambé
The delightful dinner ended on the sweet note with the finest quality French chocolate from Le Chocolat Alain
Ducasse.
The Gala Dinner began with a panel talk with 3 executives who co-founded the school led by Naphaporn Bodiratnangkura - CEO of Nai Lert Group, Mr. Alain Ducasse, founder of the École Ducasse and Madame Elise Masurel, Managing Director of École Ducasse. The 3 executives shared the vision of the school “The opening of École Ducasse - Nai Lert Bangkok Studio brings the philosophy of Alain Ducasse - The most earned Michelin-Star chef in the world and the founder of École Ducasse, through a hybrid educational programmes, both culinary and pastry arts with a variety of short courses and Essentials programmes, catered to all levels. The French chef instructors and Thai Chef Assistants are trained in France from École Ducasse Paris and the École Nationale Supérieure de Pâtisserie (ENSP). In addition, students will have the opportunity to network with professionals in the industry.
During the night, guests were invited to embark on a journey of flavours showcasing École Ducasse philosophy in respect the natural elements of each quality ingredient. Incorporating sustainability by making the most of all produce combined with experience and advanced techniques in French cooking transmitted from the founder Chef Alain Ducasse. The four-course with wine pairing includes:
First Course: Quinoa, Raw and Cooked Vegetables, Truffled Jus / Canard Duchene Champagne 'Cuvée Léonie'
Second Course: Seared Sea Bass, Tender Carrot and Fresh Coriander, Cooking Jus / Domaine Christian Moreau, Chablis
Third Course : Kalamansi and Kaffir Lime Granité
Fourth Course: Passion Fruit Savarin, Lightly Whipped Vanilla Cream and Rum Flambé
The delightful dinner ended on the sweet note with the finest quality French chocolate from Le Chocolat Alain
Ducasse.
