Master Chef Benoit Vidal’s “element ” for this year’s theme is EARTH, in Tribute to Mother Earth. Do find below a bit about Chef Benoit & his scrumptious menu for the Midsummer Nights Feast.
Master Chef Benoit Vidal (France)
3-Star Michelin Chef
L‟Auberge de Marcon, France
Benoit Vidal has worked in the most renowned restaurants in France such as “Les Pres D‟Eugenie”, sharpening his culinary skills alongside 3-Star Michelin Chef Michel Guerad and 2-Star Michelin Chef Michel Trama.
In 2005, he obtained his own 1st Michelin Star, winning the accolade as the chef of the “Best Hotel Restaurant” by Condé Nast magazine.
In 2010, he decided to join L‟Auberge de Marcon as Chef de Cuisine, masterminding a menu in tribute to Nature – using only seasonal products of Mother Earth that aim to emphasise and magnify a long traditional culinary heritage with a contemporary twist.
His wish, fulfilled in such a vision, is for all meals to be “genuine celebrations” offering inspired reflections and revisitations of Nature that is unique to the region with its natural surroundings, personality and traditions.
On a plateau in the Pays-de-la-Loire region, Nature is generous and amazing with her blessings and all she has to offer us! An abundance of flourishing green, poultry and meat farming and the finest green lentils from Le Puy, and cheeses from Auvergne and Ardeche.
Most delightful of all is the prized fungi which has, over the years, become the emblem of L‟Auberge de Marcon. Come, escape into the woods with the signature Mushroom menu and enjoy tender lamb baked in hay cittern, ragout of green lentils and for the more adventurous, skewered banana caramel morel and chestnut soufflé among others.
1989 : Taittinger Prizewinner
1993 : Auvergne – Contest Home Winner
1990 : 1st Michelin Star
1992 : Brillat-Savarin Prizewinner
1995 : Bocuse d’Or Winner
1997 : 2nd Michelin Star
1997 : Joined Relais & Chateaux Relais Gourmand
2000 : Chef of the Year – 3 Toques Gault Millau 19/20.
Opening of The Chanterelle – tearoom and pastry salon,
2001 : Elected Chef of the Year by peers
2003 : Elected President of the Academy of Winners of the Bocuse d’Or
2004 : Opening of a bakery in Marcon
2005 : 3rd Michelin Star.
Opening of Régis Marcon and Jacques restaurant
2008 : Opening of Jacques Régis Marcon Hotel
Wednesday, 6 July 2011
Trois le Couleurs, Aches des Montagnes
Cauliflower Cream, Green Pea Mousse and Tomato Gazpacho
Pot au Feu de Foie Gras
French Beef Stew of Foie Gras
Most Celebrated Dish in France, and the Very Popular Goose Liver
Filet de Daurade aux Carottes Nouvelles
Sea Bream Fillet with Fresh Seasonal Carrots
Couci Couça D’Agneau de Pays Au Praliné de Cèpes
Melting Pot of Lamb
Served with Praline Flavored Mushroom
Tarte Chocolat Fruits Rouges
Red Berries and Chocolate Tart
RM 385 Nett per Person
With Wine Pairings
These 8 exciting nights of culinary authenticity are now available for booking. It’s limited to 130 seats per night at RM385 nett per person; and RM50,000 nett for corporate bookings.
For further enquiries and reservations, please call +603-2782 3855.
In summary, here are the dates for each of the Chef’s dinner:
1 July Chef Jason Koppinger (‘FIRE‘ MENU HERE )
2 July Chef Wai (‘SPACE‘ MENU HERE )
3 July 5 Elements Brunch from 11.30am to 3pm
4 & 5 July Chef Moshik Roth
6 & 7 July Chef Benoit Vidal (7th Jul – FULLY BOOKED) (‘EARTH‘ MENU HERE )
8 July 5 Elements Gala Dinner (CORPORATE NIGHT – non bookable)
1-7 July Chef Manabu Special ala carte menu-Gonbei San (‘AIR‘ MENU HERE )
(** this is the AIR Menu & it’s available all 7 days)
For an idea on Midsummer Nights Feast 2010, check out my experiences below:
|Starhill Gallery presents Midsummer Nights Feast 2010 (2 July – 9 July 2010):||
|Starhill Midsummer Nights Feast 2010 – Shook!, Jakes’, Jogoya, Gonbei, Village Bar, Pak Loh Chiu Chow & Luk Yu Tea House – Special Menus:||
|“Best of Shook!” menu – commemorating the launch of Starhill Gallery Midsummer Nights Feast 2010:||
|Midsummer Nights Feast @ Starhill Gallery 2010 – Celebrity Chef Stephen Mercer showcasing modern Australian cuisine:|