Tables Grill in collaboration with Fine Dining Lovers by S. Pellegrino and Acqua Panna launches its first ‘Four Hands Epicurean Journey’, a recurring series of guest chef collaborations with Chef Hans Zahner of Tables Grill, showcasing the journey of a key ingredient within an exclusive tasting menu. For two days on 3 and 4 November 2018, Chef Hans will host an exclusive experience in collaboration with Michelin-starred duo of Chef Hideaki Imahashi and Patissier Shoko Hirase from L’aube Restaurant in Tokyo with the key ingredient of yuzu. The six-course menu, paired with world-class wine, is priced at THB 5,900++.

The connection between French and Japanese cuisine dates back centuries, evolving through a mutual respect and affinity for one another’s culinary techniques, precision and passion. Focused on a single element from the familial roots of Chef Hideaki, this exquisite six-course collaborative dinner will
center around the Japanese citrus fruit, yuzu. Yuzu is known for its characteristically strong aroma.  The oil from its skin is marketed as a fragrance, and it is popular in many types of cuisine, especially Japanese.

Take part in the first exciting step of the Four Hands Epicurean Journey. For an update on the next episode please visit our website tablesgrill.com.

Six-course menu with wine pairing is THB 5,900++.

15% discount for Club at The Hyatt members, Citibank Ultima and SCB Private Banking.

For more information and reservations, please contact us on +66 2254 6250 or email restaurants.bangh@hyatt.com

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About Chef Hans Zahner

With years of experience working in Michelin-starred restaurants in France and around the world, most notably Chef Hans had the chance to work with the celebrated chef Alain Ducasse at Alain Ducasse Au Plaza Athénée in Hôtel Plaza Athénée – Paris. Chef Hans will drive the Tables Grill team to new heights by incorporating authentic French flavors and meticulously plated dishes to local and international guests in Bangkok.

About Chef Hideaki Imahashi and Pattissier Shoko

After years of experience working at “Mutekiro” in Yokohama, Japan, and later in France, Chef Hideaki Imahashi moved back to Tokyo in 2008.  Pattissier Shoko Hirase also gained experience in France, by way of “Patisserie Pascal Pinaud”, “Restaurant Jules Verne” and “Restaurant TOYO” before returning to Japan in 2011.  In 2013, both Chefs were united in Tokyo at “Keisuke Matsushima”, before eventually joining forces in 2016 to open “Restaurant L’aube”, awarded one Michelin Star in 2018.

About Fine Dining Lovers Guest Chef Series

The Fine Dining Lovers Guest Chef Series is an original initiative by fine dining waters S.Pellegrino and Acqua Panna that began in 2011, as part of their ongoing effort to bridge the best of the best in the culinary world. Aligned with their goal of encouraging culinary exchanges and the fine enjoyment of water, wine another gastronomy, the series combines renowned chefs from top dining destinations around Asia to bring top-notched epicurean experiences to diners. It is promoted through finedininglovers.com, the eponymous global platform dedicated to exploring the finest taste and culinary culture from around the world by S.Pellegrino and Acqua Panna.

About Fresh Direct

Fresh Direct core activity is to import and provide high quality beautiful products and ingredients from Europe, Australia and South America. With an innovate range of chilled and frozen products Fresh Direct specialized in Seafood, Meat, Fruits, Vegetables and various other gourmet products such as Caviar, Cheeses and Olive Oil