Only once a year only, we will dine each season. The Italian Spring. Cooked food and raw materials from a variety of fresh vegetables to show off the sweet season of bloom.
Chef Danilo Aiassa young chef's Italian restaurant Biscotti golden touch of the Four Season Hotel is not static and repetitive style of the Italian original. Add ingredients to taste, and a new one. From Italy to cook a special dish for the spring at the restaurant Biscotti from this May 15.
I need to pair wine with food. This special meal for dinner pairing food with wine, Michele Chiarlo the wine quality. He and his white and red wine. It is well known from the Piedmont region of northern Italy. I was known among the great food and wine, especially wine, is the family of Barolo, Barbaresco and Gavis come to appreciate the taste of wine and wine are the three types of taste.
A special menu for the chef Danilo is very meticulous. Dishes prepared with raw materials, the finest in the world, such as dishes, prepared by the Scottish Lobster Terry and cook fish Salmon Trout wrapped in a Silver Beet spawning salmon and vegetables are fresh, sweet frame also has a cooking dish. Piedmont region, such as White Asparagus Risotto cooked with fresh cream and white wine, peas, fried Kakb Ravioli Porcini Mushroom Truffle wild mushroom filling fall season.
Plate is the ultimate killer. Braised beef cheeks in red wine. The beef cheek meat is tender and flexible, and almost melt in your mouth. It is fragrant with the aroma of red wine to the pot with the meat. Exactly mellow flavor without added flavoring. It was a great Italian wine to sip on. The menu is really unique.
For a taste of the menu this spring. Reservations at the restaurant Biscotti from now on by six-course menu served with premium wines and white wines of Michele Chiarlo the red sweet wine. Available every night at 3,200 baht + +.
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