7 Articles found for “Mezzaluna”

Fans of fine dining will be over the moon with Mezzaluna's new 7-course winter menu.

Chef Ryuki Kawasaki finds inspiration from the sea and creates French culinary masterpieces with a Japanese twist that dance on the palates.

With the rainy season heading towards an end and the onset of autumn in the Northern Hemisphere, Chef Ryuki Kawasaki has ushered in a new 7-course tasting menu using the best local and international ingredients featuring beluga caviar, foie gras from France and Wagyu from Japan.

Summer is a great time of the year to eat as chefs are taking full advantage of spring produce at full bloom.

The use of seasonal ingredients has been long valued in Japan. ‘Shun’ in Japanese refers to a time of year when ingredients are at its freshest and most flavourful. To coincide with the ‘Sakura’ (cherry blossom) and spring season, Mezzaluna (Two Michelin Stars) at The lebua hotel will be introducing a new spring menu focusing on the best spring produce from Japan and France.

Two Michelin stars for restaurants Gaggan, Le Normandie and Mezzaluna, the highest distinction given out in Thailand's very first red guide this year.

Two Michelin stars for restaurants Gaggan, Le Normandie and Mezzaluna, the highest distinction given out in Thailand's very first red guide this year.