• 26 May 2018
Indigo Pearl Offers Michelin Two-Star Experience with Richard van Oostenbrugge.

Indigo Pearl Offers Michelin Two-Star Experience with Richard van Oostenbrugge.

2starMichellin

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.

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.

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.

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