In the recent second edition of the MICHELIN Guide Dining Series 2019 under “The French Connection” theme, Henk Savelberg (Chef-Founder, Savelberg) and Amerigo Sesti (Chef de Cuisine, J’AIME by Jean-Michel Lorain) celebrated their shared passion for contemporary French cuisine – collaborating for the first time on an eight-course menu that highlighted their traditional culinary training and featured influences from their current adoptive country of Thailand. This event took place on two consecutive nights: the first night at J’AIME by Jean-Michel Lorain, and the following at Savelberg – both of which were awarded one Michelin Star in the inaugural MICHELIN Guide Thailand 2018, as well as in the 2019 edition.
The collaborative dinners showcased the joint efforts of the two chefs in the main two-part chicken course, which saw a reinterpretation of la truffe au choux, a Lorain classic signature dish. The course combined the sophisticated French-inspired pasta dish by Chef Amerigo that featured the integration of local produce along with Australian black winter truffle and chicken wings, with the chicken breast slowly cooked sous-vide to retain the meat’s natural moisture before being finished off in the pan with butter and served with a wild morel mushroom sauce by Chef Henk. Menu highlights included Grilled North Sea turbot, coconut sauce, mango salad and venere rice (Savelberg); and pig trotters, buckwheat, carrot, citrus and timut pepper (J’AIME by Jean Michel Lorain).