Three-dimensional aromatic cuisine from Thomas Bühner

Chef Thomas Bühner of Germany’s three Michelin-starred Restaurant La Vie in Osnabrück.

One of Germany’s most celebrated chefs, Thomas Bühner will showcase his globally-treasured culinary flair at Le Normandie of Mandarin Oriental, Bangkok from June 5-10.

Bühner is the chef-owner of Restaurant La Vie in the heart of the historic old town of Osnabrück, Germany. La Vie was given three Michelin stars in 2011 and boasts a superlative 19 Gault Millau points.

The career of the passionate and highly-disciplined Bühner took flight in 1989 when he became chef de partie under the direction of legendary master chef Harald Wohlfahrt at the Schwarzwaldstube in Baiersbronn.

In 1991, he took on the position of head chef at La Table in Dortmund, from where he was awarded his first Michelin star in 1996. The second star followed in 1998. A few years later Bühner was voted Chef of the Year by Gault Millau. He has been running La Vie since 2006.

Bühner’s cooking style is modern, based on his own philosophy of “three-dimensional aromatic cuisine” — a penchant for low-temperature cooking, the use of excellent ingredients and the use of tasting menus to explore a diverse range of textures and flavours. He likens the extensive range of his cuisine to a symphony rather than a collection of disparate courses.

During his residency at the Mandarin Oriental’s Le Normandie restaurant, Bühner will orchestrate a symphony of five-course lunch, eight-course dinner and six-course wine dinner that promises to reflect his second-to-none dexterity.

His innovative and avant-garde menu will include the likes of venison with stock of exotic spice; foie gras in crème brûlée style; crab and asparagus in seafood juice; 30-day dry aged Japanese wagyu in cod consommé; pigeon in juniper smoke; and lobster with black olive and sea urchin cream.

The gourmet meal will be wrapped up with exquisite desserts such as caramelised pumpkin juice with pine nut ice cream; pineapple with coriander and pandan ice cream; and pear confit with basil oil and yuzu-meringue.

For highbrow oenophiles, there’s an exclusive wine dinner on June 10. The meal will be paired with fine French wines from Burgundy and Rhône, as well as Germans from the country’s prestigious wine producing region. The dinner will include also caviar impérial, lobster blue in sea urchin cream, crab and rosemary ice cream with butternut squash.

The five-course lunch, available from June 5-10, is priced at 4,500 baht per person. A four-glass, wine-pairing package costs 1,800 baht extra.

The eight-course dinner, available June 5-9 costs 8,500 baht. An extra cost of 2,200 baht for a five-glass wine pairing, and 3,000 baht for a seven-glass wine pairing

The exclusive six-course wine dinner on June 10 is priced at 12,500 baht per person.

For reservations, call 02-659-9000 ext 7390, or email mobkk-restaurants@mohg.com.