3 Michelin-Sternekoch Regis Marcon, Regis et Jacques Marcon, zu Gast im Six Senses Yao Noi vom 5 – 12 Januar 2012

13 12 2011

Six Senses are delighted to announce the exclusive visit to Thailand of the famed 3 star Michelin Chef Regis Marcon. Chef Marcon will be with us for a very limited time, early reservations are highly recommended.

“Restaurant Regis Marcon” started in 1948, when Monsieur Marcon’s parents established a small business in the village of St-Bonnet-le-Froid, less than 100 kms South of the gastronomic epicenter of France Lyon, in the triangle formed by Clermont Ferrand, Grenoble and Aix en Provence.

Starting in 1979, the restaurant and hotel now employs 48 staff and gained its third Michelin star in 2005, placing it amongst the top 80 restaurants in the world. In the prestigious Guide Gault et Millau “Restaurant Regis Marcon” is awarded 5 Toques, placing it alongside only 11 other restaurants out of 3,560 restaurants reviewed. It currently scores 18/20 points, amongst the highest points awarded in the world. It is indeed a privilege to have Chef Regis Marcon at Six Senses Yao Noi Beyond Phuket and promises to provide dining experiences to pleasure palates of all ages.

Adhering very much to the same principles as Six Senses guiding philosophy of “SLOW LIFE” Restaurant Regis et Jacques Marcon also is the recipient of the prestigious “Ecolabel Europeen” – guaranteeing a property to respect the environment by using local and organic ingredients as much as possible, renewable energy (the hotel and restaurant are run on solar power), maximum recycling and capture of rainwater, minimum energy wastage by smart construction and elimination of use of non recyclable packaging.

Regis Marcon is internationally recognized as an expert in mushrooms, and many dishes in his restaurant feature mushrooms foraged locally. Drawing from our very own organically grown mushrooms in the “Mushroom Hut” adjacent to our Spa, M. Marcon will feature these mushrooms in some of his creations with us.

In addition to the 3 star Michelin restaurant and small 12 room hotel, M. Marcons business ventures include a “Boulangerie” – La Chanterelle, where biodynamic bread is baked daily, a “Salon de The” – La Coulemelle” and also a “Boutique” selling local handmade items in the nearby village. The wine cellar of the restaurant boasts over 45,000 bottles, many of them rare local wines of special interest.

Thursday 5th January 2012

Wine tasting at The Hilltop Reserve 7 – 8 p.m.

Join us at exclusive The Hilltop Reserve with its iconic views over the infinity pool of Phang Nga’s limestone karsts for a sunset wine tasting with canapés created by Regis Marcon with the Six Senses culinary team. 1500 baht p.p.

Friday 6th January 2012

Communal table at The Living Room & Terrace – from 7:30 p.m.

Chef Marcon and the Six Senses culinary team will prepare the Monsieur Marcons favourite regional dishes using the local produce from the Phang Nga bay region. The Communal Table, limited to 20 people, provides an opportunity to meet other guests informally and share multiple dishes family style. 2500 baht p.p.

Saturday 7th January 2012

Wine dinner at The Dining Room – from 7:30 p.m.

A four course dinner with paired wines by the glass for each course will be prepared under the direction of Chef Marcon. The highlight of the event, this dinner will commence with a cocktail reception at the Chefs Table above the Dining Room 4500 baht p.p.

Sunday 8th January 2012

Cooking class at The Chef’s Table – from midday until 2 p.m.

Monsieur Marcon will present 2 of the dishes from the Wine dinner with recipes and assisted by our chefs guide participants through the secrets, tips and techiniques of some of his food. This cooking class is limited to 10 guests, with accompanying wine 4000 baht p.p.

Manish Puri, General Manager of Six Senses Yao Noi Beyond Phuket commented “ we are delighted to welcome exclusively to Six Senses Yao Noi Beyond Phuket Chef Regis Marcon. It is truly an honour to host a chef of Regis‘ high esteem and we look forward to a fabulous programme of events”.

Appearing for 1 week only, places will be limited for this rare opportunity to sample the cuisine and experience the “Bonheur” of this remarkable Chef. Please contact Executive Chef Anthony Reynolds on 080 60 911 28.





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