Indigo Pearl is proud to offer Phuket’s hottest table so far this year: two very exclusive nights with gastronomic titan and Gault Millau Chef of the Year Richard van Oostenbrugge.
The two-night guest stint from August 7th-8th, 2015 is part of the resort’s ‘Rolling Visits by Rocking Chefs’ that has elevated the standard for culinary excellence on the island.
Mr van Oostenbrugge is Executive Chef at Condé Nest Traveler’s 2014 Netherlands Hotel of the Year De L’Europe, home of Michelin two-star restaurant Bord’Eau. Over a 15-year career at some of the world’s best hotels and standalone restaurants he has established a reputation as a tour de force renowned for his command of precise French techniques, ingenious cooking using the finest ingredients and a great sensibility.
“It’s a tremendous honour to have Richard coming here. He is a towering figure in the culinary world,” said Indigo Pearl General Manager Christopher Oakes.
Delicious and sophisticated, or deliciously sophisticated is the best way of summing up the hallmarks of this restaurant.Michelin magazine
Mr van Oostenbrugge will showcase his six-course menu at Indigo Pearl’s fine dining flagship Rivet – a unique industrial chic experience. He is still refining the menu but his signatures dishes include North Sea crab with smoked avocado and glazed beignet, Dover sole with duck liver, Shellfish velouté and duxelles, Red mullet and ‘jus à Bécasse’ and Anjou pigeon with mustard miso, while a signature dessert is balloon of Guanaja chocolate coffee and praline.
According to the Michelin magazine: “Bord’Eau in Amsterdam is awarded for the fine cuisine of Executive Chef Richard van Oostenbrugge, who can be described as refined and tremendous, but also as a culinary artist. One of the few chefs who accomplished being awarded two Michelin stars in two years’ time.
“Delicious and sophisticated, or deliciously sophisticated is the best way of summing up the hallmarks of this restaurant. The chef makes every effort to please his demanding clientele by serving well-sourced produce in dishes that reflect the spirit of the times completely.”
Chef van Oostenbrugge described himself as ‘astonished’ when the second star was conferred in November, 2013. Since then, the restaurant has gone from strength to strength, becoming one of Europe’s new bucket list dining experiences and pushing frontiers of gastronomic excellence without gimmicks or fads, but rather an uncompromising focus on procuring the finest ingredients and products.
At the five-star De L’Europe the Dutchman oversees teams of chefs for two award-winning restaurants, two lounges, seven private event rooms and 24-hour room service. His extensive resumes traces a career that began when he did a two-year stint as a sous chef at a hotel in Gstaad, Switzerland in 1999-2000 and includes senior positions at two five-star Leading Hotels of the World members – De L’Europe and the Grand Hotel Park in Gstaad, where he was Executive Sous Chef.
The multilingual Mr van Oostenbrugge, who can shout at kitchen hands in English, German, Italian, French and Portuguese, besides his native Dutch, worked at two Gordon Ramsay one star Michelin restaurants in London, Maze and Claridge’s, and two other Leading Hotels of the World members, Hotel Cala di Volpe in Italy and Hotel Villa Padierna in Spain.
He recently created a new Business Class menu for KLM Royal Dutch Airlines. At Bord’Eau he orchestrates the birth of a symphony of favours and the blending of exceptional ingredients, with divine dishes married to the finest wines from around the globe.
Mr Oakes said seats would be in hot demand and numbers were strictly limited, with bookings on a first come, first served basis.
“To Phuket resident foodies, mark this in your calendar and book your seats now. It’s not one to miss. And to people in Bangkok and beyond, I urge you to seriously consider making a trip down for the dinner. It will be worth your while. This is a one of the world’s best right now, at the peak of his powers, and he is ours for just two nights.”
To reserve a table at the ‘Rolling Visits by Rocking Chefs’ Richard van Oostenbrugge dinners, call +66 (0) 76 327 006