The Michelin star chef from the celebrated Andreina restaurant in Marche, Italy will elevate dining to new heights at an unforgettable “Velenosi Wine Dinner” on Saturday March 5. Chef Errico also invites diners to discover his outstanding signature dishes on a special à la carte menu available for lunch and dinner until March 11.
Chef Errico is known for using ancient cooking methods to create bold new flavors. The creative chef was inspired by his grandmother and describes her knowledge as a seed falling onto fertile ground, awakening and nurturing his passion for cooking. “My kitchen is the renewal of a tradition, whereby the raw materials, carefully chosen by me, must be enhanced but not altered. It is an incessant search for dishes and techniques,” says Errico. In the hands of this master chef, ancient cooking methods seem almost revolutionary as he creates new flavors and gives his dishes playful and thought-provoking titles.
At Rossini’s “Velenosi Wine Dinner” on Friday March 4, diners will embark on a truly unforgettable culinary journey through the imagination and artistry of Chef Errico. Throughout the evening creative dishes will be complemented by fine wines from the award-winning Velensoi winery in Marche. The extraordinary meal will begin with an amuse-bouche of fried artichoke in Vedicchio wine, pecorino di fossa flan, and caramelized pear, accompanied by sparkling Passerina Brut Velenosi. An appetizer of wild organic rabbit and red prawn with yogurt and ‘sapa’ cooked wine reduction will be matched with Verdiccio Querciantica Velenosi 2013, and followed by succulent stewed stuffed hare, violet gnocchi, sage butter sauce and blueberries to enjoy with Montepulciano, Velenosi 2014.
Highlights of the evening will include crispy mackerel with whipped potatoes served with Roggio del Filare DOC Velenosi 2009 and pan-roasted duck breast with tamarind and cocoa paired with Ludi Rosso Velenosi, 2011. The Michelin star dining experience ends with a divine dessert called “dark chocolate goes to spice market” and a selection of petit fours, coffee and tea.
Lovers of refined Italian cuisine can also enjoy Chef Errico’s outstanding special à la carte menu for lunch and dinner until March 11. Notable dishes include antipasti of ABC, aringa, baccalà e caviale or herring with whipped cod and caviar, and a tasty trio of veal sweetbreads, sea urchin, and scallops. Soups include the intriguingly named “a world on the cicerchia bean” and “thinking about the seafood soup.” There will also be pasta dishes of liquid leek ravioli with ‘fake’ minestrone, and delicious pigeon tortelli with mascarpone, chestnuts, and black truffle, main course dishes of foie gras stuffed quail with cherry sauce, and more. To end a memorable meal, the menu also includes Chef Errico’s special round tiramisu, and “a dedication to my grandfather.”
The “Velenosi Wine Dinner” on Friday March 4 is 4,600++ baht including wine pairings.
The Grande Club and SPG members enjoy special privileges. Make a reservation through the online store and get 25% off set menus.
For reservations, please call 02 6498364, email firstname.lastname@example.org