4 Hands Thai cuisine French sophistication with wine pairing by French and Thai MasterChef

Khum Hom presents a gastronomic affair, uniting two culinary maestros—Michelin-starred Chef Nicolas Isnard of L’ Auberge de la Charme in France, and Khum Hom resident Chef Ian Kittichai, one of Thailand’s most celebrated chefs. Together, they curate an exclusive dinner that celebrates the rich culinary heritage of Thailand, elevated by the finest ingredients from the country’s four distinct regions.
Chef Nicolas Isnard’s globally acclaimed culinary artistry, characterized by his innovative French cuisine and Michelin-starred excellence, is a perfect complement to Chef Ian Kittichai’s celebrated Thai culinary prowess. Chef Isnard’s dishes are renowned for their technical precision and creative flair, promising an unparalleled dining experience through refined taste and sophisticated presentation. His commitment to delivering an epicurean adventure inspired by his travels across the South East Asia region is seamlessly enhanced by Chef Kittichai’s mastery of Thai flavors. Together, they create a harmonious fusion that elevates each dish, offering diners a unique gastronomic journey.
In this collaboration, expect Thai flavours to meet French sophistication, creating a symphony of tastes that tells the story of Thailand’s diverse landscapes. Savour the essence of southern Phuket lobster, the delicate crunch of northern Doi Tung macadamia, the indulgent marbling of Isan’s Korat Wagyu, and the tender succulence of Saraburi venison, as these two master chefs transform each ingredient into an unforgettable epicurean delight.

Some of the spectacular dishes include:
• ‘Tab Khum Wan’ – Grilled foie gras with spicy tamarind sauce and a spicy corn salad
• Phuket Lobster with fennel – served with Sturia Oscietra caviar and Aïgo Boulido garlic soup
• “Soupe à l’oignon contemporaine” – Chef Isnard’s signature contemporary onion soup
• Wagyu beef – accompanied by peanut sauce, Mak Mao berry gravy, and black garlic
• Coconut-banana bread – with sugared golden banana and a Krayasart crumble