Fashion and contemporary art, yes, but Hugo Boss isn’t one of the first names we usually think of when it comes to fine-dining. Yet, the German luxury fashion house’s latest initiative has seen the brand stepping into the culinary world, supporting dining venues with an exclusive collaboration that results in a fine-dining experience unlike any other. In Bangkok, Hugo Boss kicked off the #BossTogether initiative with Gaysorn’ s Riedel Restaurant & Wine Cellar.
Based on the 5-course dinner, the collaboration features menus inspired by experiences and memories of German born, globally raised and formally trained in Japanese cuisine, Chef Patrick Martens. Marrying simplicity with bold ideas, his creations are marked by gentle flavour and curious sensations. The name will feature two key ingredients, the first in Japanese and second in German, like first dish ‘Uni and Krabben’. Relying on the freshness of raw materials, the dish shines with the distinguished textures of oyster from Australia’s Coffin Bay, the crunchiness of the North Sea shrimps and creamy richness of Hokkaido sea urchin. The saltiness marks the true taste of the three seas, and it’s perfectly balanced with the aromatic acidity of the ponzu.
The second dish, Kyabia X Buttermilch, is perhaps one that is closest to the chef’s heart. The warm and homey taste of potatoes echoes a childhood memory of home-cooked, boiled potatoes lunch and buttermilk, with Ossetra caviar elevating this home-cooked simplicity to a fine-dining level. The buttermilk, used for both the kipfler potato part and the mousse, lends its soft tanginess to the creamy potatoes and softens the saltiness of caviars.
The third is probably one of the most divided dishes in the menu, thanks sadly to its unflattering-looking ingredient, the monkfish, and the green colour of the parsley juice. But if you don’t judge the book by its cover, this plain-looking little guy packs a punch when it comes to flavour, if you’re bringing onto your palate everything in the dish, especially the black trumpets. Since the fish is so minimally flavoured, and so is the parsley sauce, the seasoned duckweed and black trumpet mushrooms are what brings taste into the soft texture of the fish.
The main dish comprises of the epitome of beef, A5 Miyazaki with black garlic, artichokes and autumn truffles, all the ingredients that bring to mind everything we love about this season of mist and mellow fruitfulness. The beef is simply seasoned with Maldon sea salt from the Essex coast of England then, gently grilled over charcoal with an addition touch of Spanish Arbequina olive oil. The same is done to with the hearts of artichoke and are both placed together on the black garlic emulsion and covered with freshly shaved autumn truffles from France. This simple, yet thoughtful method successfully highlights fulfilling flavours of the meat while each bite of the artichoke and truffles brings out a true luxurious culinary sensation.
The dessert reaffirms the nature and philosophy of this 5-course dinner set — a warm journey both along the memory lane and around the world. In fact, the curation of the entire course, also the tastes of chef Martens’ creations, are marked by soft warmth — dishes cooked with a genuine good wish. Fine-dining materials and techniques seasoned with warmth and love. The Hokkaido milk ice-cream, bee pollen mousse and honeycomb exudes just everything we mentioned. It evokes the childhood memory of soothing warm milk with honey. The soft-baked chocolate cookies serve as bed for the ice-cream set-up, and a crunchy texture that compliment perfectly the melt-in-your-mouth sensation of the ice-cream.
This Exclusive menu will be available at Riedel Restaurant & Wine Cellar until 31 October 2020. The 5-course dinner is 4,200 ++/per person and 10% of the proceeds from this menu will be donated to Chaipattana Covid-19 Aid Fund (and Others Pandemics) co-funded between BOSS and Riedel Restaurant & Wine Cellar.
For more information of Hugo Boss, visit www.hugoboss.com
