10 Articles found for “Mezzaluna”
What’s Cooking In August: Den Kushi Flori Lands In Bangkok, Mezzaluna's Stylish Transformation, Starred French Afternoon Tea, And More
Your place to keep up with what’s happening in the MICHELIN Guide restaurant world.
MICHELIN Movers & Shakers: News From Canvas, Mezzaluna, Khao And What's Going On In Thailand’s Culinary Scene
Catch the latest news from the world of MICHELIN-recognised restaurants and chefs.
‘Four Nights, Two Masters, Two MICHELIN Stars': Mezzaluna And R-Haan Unite For The First Time At The MICHELIN Guide Dining Series
Elevate your dining experience with our first-time-ever four-hands dinners by two chefs of Two MICHELIN-Starred restaurants with French, Japanese, and Thai influences.
Hat-trick: Le Normandie and Mezzaluna Have Received 2 MICHELIN Stars in Every Edition of The MICHELIN Guide Thailand
To absolutely nobody’s surprise, chef Arnaud Dunand Sauthier and chef Ryuki Kawasaki were back on stage at this year’s MICHELIN Star Revelation both accepting another two MICHELIN Stars for Le Normandie and Mezzaluna respectively. We sat down to chat with the two chefs about motivations and Alain Ducasse.
New Seasonal Menu from Two MICHELIN Star Mezzaluna
Two MICHELIN Star restaurant Mezzaluna and Chef Ryuki Kawasaki launches a new 7-course menu.
Two Michelin-Star Mezzaluna Launches New Winter Menu
Fans of fine dining will be over the moon with Mezzaluna's new 7-course winter menu.
Q&A with Chef Ryuki Kawasaki of Mezzaluna
Chef Ryuki Kawasaki finds inspiration from the sea and creates French culinary masterpieces with a Japanese twist that dance on the palates.
Michelin Two Star Restaurant Mezzaluna launches New Autumn Menu
With the rainy season heading towards an end and the onset of autumn in the Northern Hemisphere, Chef Ryuki Kawasaki has ushered in a new 7-course tasting menu using the best local and international ingredients featuring beluga caviar, foie gras from France and Wagyu from Japan.
Two-Starred Michelin Rooftop Restaurant Mezzaluna Welcomes European Summer with a New Menu
Summer is a great time of the year to eat as chefs are taking full advantage of spring produce at full bloom.
Mezzaluna - Michelin Two-Starred Restaurant with a View Launches New Spring Menu
The use of seasonal ingredients has been long valued in Japan. ‘Shun’ in Japanese refers to a time of year when ingredients are at its freshest and most flavourful. To coincide with the ‘Sakura’ (cherry blossom) and spring season, Mezzaluna (Two Michelin Stars) at The lebua hotel will be introducing a new spring menu focusing on the best spring produce from Japan and France.
