Tano from Milano? Buon appetito!
Sheraton Grande Sukhumvit is to host to a series of special dinners by Michelin-starred Italian guest chef Tano Simonato, on Oct 10-12.
Simonato is the chef-patron of restaurant Tano Passami l’Olio (“Tano, pass me the olive oil”), in Milan, Italy.
Simonato is known for his love of extra virgin olive oil (EVOO), which he uses to bypass butter, onions, garlic and, in general, everything that brings heaviness to dishes.
Following a period of in-depth research into the use of raw materials, which he mostly undertook by himself, Simonato came to see EVOO as the key ingredient to achieving the ideal balance and harmony in a dish. Thus, it has come to form the foundation of his cuisine.
His restaurant was awarded a Michelin star in 2008 for its light and elegant cuisine. Numerous other prizes and awards followed, including “Best Table Of The Year For The Critical & Golosa Guide 2015” and the International Association of Oil Restaurateurs’ “Best Restaurant In The World for 2016”.
The showcase for Simonato’s culinary glory is Marriott Hotel Group’s “The Stars Of Italy”, an event taking place as part of the 11th Italian Cuisine & Wines World Summit, on Oct 9-12.
One of the world’s biggest celebrations of Italian cuisine, the summit brings together some of the world’s best Italian restaurants, Michelin-starred chefs, food and wine producers and culinary authorities to promote the wonders of Italian cuisine. This year’s summit kicks off in Bangkok before moving on to Hong Kong and Dubai.
During the event, Simonato will helm Sheraton Grande Sukhumvit’s Rossini’s. There, he will offer such signature creations as the langoustine tartare with Robiola cheese and homemade caviar; red prawn carpaccio with caramelised Fine de Claire oyster and black rice crumble; veal tenderloin and foie gras with glazed apple, Calvados reduction and black truffle; and black and white truffle with formagella cream soup, poached quail egg, green asparagus and Parmesan crumble.
For the mains, guests can expect to find the likes of Boston lobster and buffalo mozzarella ravioli with carrot foam and cocoa beans sponge; grouper with sautéed spicy spinach and saffron; and sous-vide lamb rack with honey, mint gel, artichoke and ricotta cheese mousse.
Prices are 2,850 baht and 3,350 baht per person for a three-course and four-course meal inclusive of prosecco. A five-course wine-pairing dinner costs 5,500 baht per person.