Mandarin Oriental Bangkok’s Michelin-starred restaurant, Le Normandie by Alain Roux, will host an exceptional four-star collaboration on May 31st and June 1st.
The event will feature the culinary expertise of celebrated guest chef Alex Dilling, hailing from the renowned Alex Dilling restaurant at Hotel Café Royal in London, alongside Le Normandie by Alain Roux’s esteemed head chef, Phil Hickman.
A London native who grew up in San Francisco, Dilling discovered a deep appreciation for food from an early age. His fascination with European cuisine shaped a discerning and passionate taste.
Launching his career in the culinary world at Alain Ducasse’s Adour in New York, Dilling was guided by the acclaimed mentors Didier Elena and Tony Esnault.
Their skilled leadership resulted in the restaurant being awarded a three Michelin-star distinction in 2008.
In 2012, Dilling accepted the role of chef de cuisine at Caviar Russe on Madison Avenue. Within a year under his strategic guidance, this caviar-focused establishment gained a Michelin star.
Following this achievement, Dilling relocated to London to join the team at Hélène Darroze at The Connaught.
There, he take on the role of executive corporate chef, successfully preserving the restaurant’s two-star Michelin rating while also managing the Paris location and global events across Japan, Mexico, and New York.
Dilling’s first-ever stand-alone restaurant, Alex Dilling at Café Royal, welcomed its first customers in the summer of 2022.
His distinct culinary style and unwavering passion led to remarkable success; within just six months of opening, his 34-seat restaurant was honoured with two stars by the revered Michelin Guide.
For the first time, Dilling is set to join Michelin-starred chef Hickman of Le Normandie in a unique collaboration.
Together, they will curate a luxurious dining experience, blending the time-honoured elements of French cuisine with contemporary interpretations.
The multi-course menu will feature delicacies like aged kaluga caviar paired with creme cru, Alfonsino, and tomato gelee; quail breast served alongside French bean salad, gem lettuce and bois boudran sauce.
Additionally, there will be a roasted turbot fillet complemented by marjoram, root vegetables, morel and vin jaune sauce; and more exquisite dishes.
This exclusive collaboration menu will be available solely on May 31 for dinner, and June 1 for both lunch and dinner. The price is set at 12,500 baht per person, with an additional wine pairing option for 6,500 baht per person.
Reservations are mandatory in advance to secure your spot and you can reach out to Le Normandie by Alain Roux at 02-659-9000 or send an email to mobkk-normandie@mohg.com.
