Pâté en croûte by Chef Vincent Thierry
(Pâté en croûte by Chef Vincent Thierry at Chef's Table )

Pâté en croûte by Chef Vincent Thierry


Chef Vincent Thierry, the Frenchman behind two Michelin starred Chef’s Table at Le Bua, in Bangkok,
has updated the menu at the fine-dining restaurant on the 61st floor of the State Tower, in Thailand’s capital.

“An ideal meal could begin with his unbeatable pâté en croûte, followed by flashed scallop with black truffle tapenade and rice-smoked Challans duck with pumpkin, chestnuts, and sweet spices, then ending pleasantly with crispy honeycomb served with confit bergamot and Earl Grey sorbet” Michelin Guile Thailand writes.

Chef Vincent Thierry grew up in France’s Loire Valley, often called “the garden of France” famous for wine, goat’s cheese, and fresh vegetables. Influenced by his mother and maternal grandmother, who was a farmer and his oldest brother (a chef too) he went to culinary school for two years in Montpellier, in the south of France and studied his craft at Michelin-starred restaurants across the country.

With a short stint in the US, Thierry was picked from the celebrated Le Cinq at Four Seasons Hotel George V in Paris, to move to Hong Kong and open a Mediterranean restaurant called Caprice at Four Seasons Hotel in 2005 where he got two stars in 2009, then a third star in 2010.  He continued there for four full years, then he decided to settle in Thailand.

“After three years of three Michelin stars at Caprice, I became bored doing the same thing because you are working for that recog­nition and you miss the challenging part ” Chef Vincent told South China Morning Post Magazine. In 2013 he moved with his family to Bangkok.

His cooking ethos is “classic French cuisine served with simplicity”.  He doesn’t believe in overloading the plate with too many ingredients, and considers himself a cook first and an artist second. At Chef’s Table, where the kitchen is in the middle of the restaurant, he  uses local vegetables, dairy, fruits, chocolate and tea and makes his own butter using local cow’s milk.

“Before we were hidden in the kitchen. Now we’re part of the whole experience. We don’t need reviews to know how we’re doing. We can read the pleasure in our guest’s eyes from the first bite” the Frenchman says as each of the restaurant’s 46 seats is oriented toward the chef’s table, inviting guests to absorb every act of the culinary performance.

A Michelin star is the ultimate hallmark of culinary excellence.  For more than a century, the Michelin guide has helped shape the fate of chefs and restaurants across the world.