Host Chef Maxim x Guest Chef Buddy
21/06/19 – 22/06/19
Collaborate in exclusive four-hand menu at Nimitr
Luxury boutique hotel 137 Pillars Suites & Residences Bangkok continues to raise the stakes in the city’s dining scene, this time with an exclusive four-hand degustation menu on 21 and 22 June.
Host Chef Maxim Baile, the hotel executive chef, will join hands with Guest Chef Buddy to present a stunning epicurean collaboration that promises to go beyond culinary borders. For two dinners (21 & 22 June) and one lunch (22 June), the talented duo will wow guests at the hotel’s exquisite signature Nimitr restaurant with a nine-course and six-course menu that celebrates local ingredients, premium imported produce and a variety of flavours.
The Four-Hand Degustation Dinner will be held from 6:30 p.m. on 21 & 22 June, while the Four-Hand Degustation Lunch menu will be served at 12 noon on 22 June. The nine-course dinner menu costs THB 3,700++ (food only) per person, and THB 2,400++ per person for the six-course lunch menu.
For more information, please call +66 (0) 2 079 7000, or email
email@example.com or book below!
Get To Know The Chef
Originally from France, Chef Baile honed his skills in a variety of international locations including Scotland, Mauritius, Denmark, French Polynesia and Kazakhstan. Before joining 137 Pillars Suites & Residences, he was the Chef Culinary Instructor at Le Cordon Bleu Culinary Institut Paris, Bangkok. Chef Buddy got an engineering degree in the UK but decided to pursue his real passion: cooking. After getting a diploma from Le Cordon Bleu Paris, he returned to Bangkok to launch his own chef’s table. He has also done collaborations with Thyme and Mugendai and has recently opened an eatery serving gourmet Pad Gra Pao.
Kicks off with two appetisers. A chicken liver pate ice cream with foie gras foam, Thai holy trinity spread, and deep-fried bao buns from Chef Buddy, and veal loin, cured and dried in coffee as bresaola and served with goji mulberry, fig marmalade and fresh Swiss chard leaves from Chef Maxim. The mains, which follow a soup and a palate cleanser, feature Chef Max’s Sole ballotine stuffed with crab, crispy shrimp crust, mulberry rice crumble, and pink lemon caviar sauce, and Chef Buddy’s Dry-aged duck breast, yellow noodles, Shanghai-inspired jus, with an assortment of house-made pickles. The two also collaborate on desserts and a series of fun mignardises.