Price :

• Lunch 14 – 19 Feb. @ 4,590. – Bht. nett
• Valentine Dinner on 14 Feb. @ 11,182 Bht. nett/couple
• Dinner 15 – 18 Feb. @ 9,416.- Bht. nett
• Exclusive Livio Felluga wine dinner on 19 Feb. @ 12,947.-Bht. nett

Chef Christian will  create exclusive dishes including ;  “Homard en Croûte de Pain Virtuel, Senteur des Bois” (Lobster in virtual bread crust, wood flavors:  “Blanc  de  Turbot  Façon  Ledoyen” (Turbot fillet in Ledoyen style); “Sole de Petite Pêche Ėtuvée aux Petits Pois”        (small-scale fishing sole stewed with green peas); “Blanc Manger d’œuf, Râpée de Truffe Fraîche” (egg blancmange with grated fresh truffle) and many many more….

Christian Le Squer personifies French haute cuisine at  his secretive three-starred restaurant Ledoyen, a two hundred year old house on the side roads of the Champs-Elysées. Brought up in Lorient on the Breton coast, Christian Le Squer dreamed only of  seaside adventure.  At the age of 8, he wanted to be a sailor; at 15 with determination, he joined the crew of the Vannes Hotel School, where he discovered his passion for cooking.  His enthusiasm and appetite for life led him to work for famous Parisian restaurants like Le Divellec, Lucas Carton, Taillevent and the Ritz... At the end of the 1990s, he was awarded one star after two years  at the Opéra restaurant, then earned a second and finally a third in 2002 at Ledoyen. “A chef doesn’t win, a team does” he proudly proclaims, referring to his longstanding colleagues.

Please come and join our limited  promotion only  Monday 14 to Saturday 19 February  2011.

For more information, please call Mandarin Oriental, Bangkok, tel. 02 659 9000, ext. Le Normandie.

Standard Menu

Christian Le Squer

His cuisine personifies the allure of French haute culinary talents coupled with an artisan’s dedication to detail and finesse. Christian Le Squer dreamed of adventure and the high seas as a young child growing up in Lorient on the Breton coast watching the ships with boyish wonder. At eight years old he fantasized about becoming a sailor, and seven years later joined the team of the Vannes Hotel School where he discovered his passion for gastronomy. This enthusiasm and hunger for life inspired Christian Le Squer to work for famous Parisian restaurants such as Le Divellec, Lucas Carton and the Ritz. His dedication and craftsmanship was acknowledged when he was awarded his first star after two years of working at the Opéra restaurant. He soon earned one more star, before successfully receiving his third and brightest star in 2002 at Ledoyen, his restaurant located near the Champs-Elysées. “My cuisine is ‘cuisinée’, a cuisine of fire”, he says. His commitment to explore the endless world of flavors creates hypnotizing associations that are as colorful as a peacock’s plume. The grey and green hues of his Belon oysters coupled with caviar emulsion are an ode to the taste of the sea and the poetic forms of the Breton landscape. Modernity and movement come together to offer a unique performance for the palate. Christian Le Squer is the first 3-star Michelin Chef of the 2011 Gastronomy Calendar at Mandarin Oriental, Bangkok.

Wine Dinner Menu

Christian Le Squer

His cuisine personifies the allure of French haute culinary talents coupled with an artisan’s dedication to detail and finesse. Christian Le Squer dreamed of adventure and the high seas as a young child growing up in Lorient on the Breton coast watching ships with boyish wonder. At eight years old he fantasized about becoming a sailor, and seven years later joined the team of the Vannes Hotel School where he discovered his passion for gastronomy. This enthusiasm and hunger for life inspired Christian Le Squer to work for famous Parisian restaurants such as Le Divellec, Lucas Carton and the Ritz. His dedication and craftsmanship was acknowledged when he was awarded his first star after two years of working at the Opéra restaurant. He soon earned one more star, before successfully receiving his third and brightest star in 2002 at Ledoyen, his restaurant located near the Champs-Elysées. “My cuisine is ‘cuisinée’, a cuisine of fire”, he says. His commitment to explore the endless world of flavors creates hypnotizing associations that are as colorful as a peacock’s plume. The grey and green hues of his Belon oysters coupled with caviar emulsion are an ode to the taste of the sea and the poetic forms of the Breton landscape. Modernity and movement come together to offer a unique performance for the palate. Christian Le Squer is the first 3-star Michelin Chef of the 2011 Gastronomy Calendar at Mandarin Oriental, Bangkok. To match the creations of Christian Le Squer we chose the wines from Maison Louis Latour, regarded as one of the traditional négociant-éléveurs and producers of some of the finest wines from Burgundy. Viticulteurs since the 17th century, the Latour family has earned their reputation as a family who respects tradition and the ancient artistry of winemaking. Their wines are rich, exotic and seamlessly blend foreign nuances into one beautiful marriage of taste, desire and satisfaction.

Menu du déjeuner
 Lunch menu

Macaron citron / daurade mariné à cru
Lemon macaroon / raw marinated sea bream

Homard en croûte de pain virtuel, senteur des bois
Lobster in virtual bread crust, wood flavours

Sole de petite pêche étuvée aux petits pois
Small-scale fishing sole stewed with green peas

Pigeon aux dattes laqué de soja, réduction de pulpe de citron
Pigeon with dates in soya Peking style, reduction of lemon pulp

Meringue givrée aux fraises des bois d’Andalousie
Meringue frosted with wild strawberries from Andalusia

THB 3,900.- ++
Subject to service charge and applicable government tax

MENU DU DÎNER
DINNER MENU

Lamelle d’asperges en tartare de langoustines
Thinly sliced asparagus and scampi tartar

Blanc manger d’œuf, râpée de truffe fraîche
Egg blancmange with grated fresh truffle

Blanc de turbot façon Ledoyen
Fillet of turbot Ledoyen style

Crémeux d’oignons doux, glace romarin
Cream of sweet onions with rosemary ice cream

Filet d’agneau aux saveurs orientales
Fillet of lamb with flavours from the Orient

Assiette de fromages frais et affinés de France “Phillipe Olivier”
Fresh and matured French farmhouse cheese selection “Phillipe Olivier”

Finger de chocolat / banane citron
Chocolate finger / lemon banana

THB 8,000.- ++
Subject to service charge and applicable government tax