LE MERIDIEN CHIANG MAI ^{* * * * *}

If you must not choose only one Sunday brunch during your stay has Chiang Mai then do not hesitate only one moment will run to the Meridian, La Favola restaurant.
A special place or the concept of gastronomy is controlled has such a point that one struggles to imagine that these chefs, these artists are not decorated by Star the largest guides.
It is rare that the cuisine of the buffets or brunch that impress me divinely as was the case last Sunday.
Usually all the battery of the brunches revolves around prepared in advance and just heated on their display or the mountains of food piled up to fill the stomachs of gloutons.
Not not nothing of that here!
You come for a gourmet lunch and I weigh my words.
Remarkable, even if I must not start with him, but the cheese range was impressive, fantasy, exceptional I don't know that word to choose, in short never given (not in itself but in comparison and given the given price!) in similar quality and quantity proposed for the price of the buffet = 21 month barolo, asagio, manchego curado, Swiss Gruyère closely linked, goats, fresh and dried Brie running to perfection Gorgonzola, etc. etc............. etc.
For less than € 50 a glass of champagne aperitif, cocktails vary and various fresh fruit and alcohol, throughout the meal, and to start a magnificent crayfish seasoned as it should be.
You like seafood, you will be spoilt for choice with 3 fine French oyster selections-- clear oblige. Still Alaskan King crab, lobster chips of rock, large river prawns, mussels, blue crab........
The cold Cut try, you do not disturb the delicacy of the products offered and cut in front of you will surprise itself believe me.
Pizza with go cooked also minute to the choice of ingredients.
High but still remains pasta and grill.
You request from the waiter what you want as pasta among those who are offered = Pansotti with ricotta and truffles, ravioli with speck ham and smoked ricotta gnocchi, spinach or fettucinis (needless to say that all the pasta is homemade of course)
The sauces offered are stew mushrooms, black truffle including saffron or the pesto chef Matteo.
Grilled salmon is offered, Snow Fish (rare and delicate, a marvel of giant prawns) and a divine Australian beef.
A special comment for fresh foie gras cooked to perfection seasoned as it is designed, a sign of perfection everything is in the cuisine of the product itself is fabulous.
It would not be complete without the delicate touch of the pastry chef Mme Zulal Dalbas = divine macaroons that it is given to me to eat, with pistachio, a dream.
The Pavlova mini with fruit, chocolate desserts and multiple endlessly declined, the exceptional diplomat, cream burnt even if that became public impossible not to notice the special character of delle offered by the Zulal Chef = a marvel of pleasure in the mouth.
Harmony of unparalleled finesse to my management.
You will have understood I expanded by this brunch that participated to surprise me culinairement.
So I wanted more because obviously such a part, a room orchestrated is not sui generis for it you need someone for orders as well as a talented chef to create to improvise and finalize.
Mr Patrick Perie Exécutive Chef (including the experience with the highest layers of French gastronomy) that Reigns on this culinary world of the meridien = it is part of those who do not put in front of ostentatious way their knowledge and know-how, his talent it does not have it not the chef Died conceives, gives the initiative, control watches, gives the kitchen a colour of the south (native of Cotignac in the VAr) ensures that the guest is satisfied.
It is pressed for that on the Chef Matteo Verini, a chef as they are loved = graceful, genreux, inventive, conscientious, precise and meticulous.
For the challenge I asked Mr Matteo to prepare a risotto minute following his inspiration.
Inspiration it has this monsieur! What could be More common than a risotto today! Non Non risotto of the chef Matteo had something special not, not because it had served champagne décuire rice, because the fresh mushrooms were season with wonder not yet because the large prawns which overcame all were divine.
Not it was special because it resounded just, frankly, tasteful and harmony as a whole.
To tell the truth I was moved by his risotto and precisely makes a point of underlining here.
Madame, mr. thank you for this great moment with brunch for the meridian, I hope that the large guides who will be established will not forget you soon!
That is no doubt for me.
'if you were to choose only one Sunday brunch during your stay in Chiang Mai then Do not hesitate for a single moment to Le Meridien, La Favola restaurant.
With special place where the concept of gastronomy is mastered to such year extent that one edge hardly imagine that these chefs and artists are not yet decorated by the stars of the largest guides.
It is rare that the cuisine of buffets gold brunches manage to surprise me as it was founded the hut last Sunday.
Usually all battery of brunches revolves around dishes prepared in advance and just reheated one to their have rack gold mountains of food piled up to wire stomachs of wolverines.
No No nothing it here!
You for a gourmet breakfast and I weigh my words.
Impressive Remarkable, although I must not start with it, but the assortment of cheeses was is fantastic, exceptional I Do not know what Word to choose in shorts, never seen (not itself goal in comparison and given the price paid!) In quality and in similar quantities for offered price of the buffet barolo = 21 months, asagio, manchego curado, fine Swiss Gruyère, fresh and dried goats, Brie flowing to perfection Gorgonzola, etc. etc............. etc.
For less than € 50 for brunch, a glass of champagne as an aperitif, various cocktails and various fresh fruit and alcohol, throughout the meal, and to start has magnificent lobster flavored as it should Be.
You like seafood, you will Be spoilt for choice with 3 fine selections of French oysters from clear oblige. Still Alaskan King crab, small lobsters rock chips, wide river shrimp, mussels, blue crab.......
The cold cut tempt you, Do not bother surprise finesse of the products offered and sculpted in front of you will you believe me.
Also pizza cooked minute In the choice of ingredients.
But the pinnacle is still pasta and grill.
You ask the waiter what you want as pasta among those offered: Pansotti with ricotta and truffles, ravioli with speck ham and smoked ricotta gnocchi, spinach of gold fettucinis (needless to say all pasta are home obviously)
The sauces offered are stewed stocks, black truffle saffron gold the particular pesto chef Matteo.
At the grill are offered salmon, Snow Fish (rare and delicate, perfectly) has giant prawns, and has divine Australian beef.
With special comment for fresh foie gras cooked to perfection flavored as you imagine, a sign of perfection everything is in the cuisine of the product itself is fabulous.
All would not Be complete without the delicate touch of pastry chef Madame Zulal Dalbas = the most divine macaroons that I was given to eat, with pistachio, has a dream.
The mini Pavlova with fruit, chocolate desserts multiple and declined to infinity, the exceptional diplomat, cream burns even special'if it became communal impossible not to instructions the character of the one offered by Chef Zulal = has marvel of pleasure in stuffy.
The concord of has finesse unsurpassed in my senses.
You will have understood I got excited by this brunch that participated in surprising me culinary.
So I wanted to know more because obviously such has share, has room so orchestrated is not sui generis it takes someone to the controls and talented chef to create improvising and finalize.
M. Patrick Perie Executive Chef (whose experience At the highest strata of French gastronomy) who reigns supreme on this culinary world of meridian = It is one of those who Do not show ostentatiously to their knowledge and expertise, The chef Died conceives, gives the initiative, supervises control, gives the kitchen has colour of the south (native of Cotignac in the VAr) ensures that the customer is satisfied.
It connect you Chef Matteo Verini, has chef as we like them: graceful, kind, inventive, conscientious, specify and meticulous.
For the challenge I asked M. Matteo to prepares has risotto minutes after his inspiration.
From the inspiration It has this gentleman! What's more Common than has risotto these days! No No, Chef Matteo's special risotto had something, not because He had served champagne to ripen rice, not because the fresh mushrooms were flavored not yet because the big prawns that topped all Were divine.
Special No it was because it resonated right, frank, good taste and harmony as a whole.
To tel truth, I was moved by his risotto and precisely made points héré.
Ladies and gentlemen, thank you for this great moment At the meridian brunch, I hope that the great guides who will erected soon won't forget you.
There's No doubt about that.