Sensational Samui

De Leest’s Jacob Jan Boerma partners with celebrated mixologist, Guillermo Gonzalez, from HPS (Hiding in Plain Sight) Amsterdam to present two special dinners in Koh Samui on July 27 and 28.

W Retreat Koh Samui has always been at the forefront of delivering an ultimate dining experience, and elevating Koh Samui’s gastronomic scene to the next level, presenting the island’s first-ever 3 Michelin Star chef, Jacob Jan Boerma from De Leest in The Netherlands. 

Listed one of the world’s 50 best chefs, Jacob Jan Boerma co-owns De Leest, a fine-dining restaurant in Vaassen, The Netherlands, he co-founded in 2002 with his partner, sommelier Kim Veldman. Thanks to Boerma’s strong background working at some of Europe’s best restaurants and his outstanding food creations, De Leest received its first Michelin Star within six months after its opening. De Leest has successfully maintained its cutting-edge cuisine and impeccable service for more than decade and was finally awarded three Michelin Stars in 2013. Boerma has long been famous for his innovative use of vegetables, especially local produce, infused with flavors from all over the world. 

For the dinners at Namu, Boerma still emphasizes on finest ingredients, such as trout, duck liver, Lozere lamb, caviar, parmesan, cumin, avocado and Bali spices. 

The exclusive dining experience will start at SIP with breath-taking cocktail creations from Guillermo Gonzalez of HPS Amsterdam, one of the Sunday Times “50 Greatest Bars on Earth”. 

The dining experience with Jacob Jan Boerma is taking place at W Beach on July 27 and 28, 2015. The price of a 8-course dinner is Bt6,500 ++ per person.  

For more information and reservations, please contact 0 (66) 77915999 or email to [email protected]

 

MENU

 

APPETIZERS AT SIP

Crispy polenta with smoked trout, young herbs,

lemon gel, puree, avocado and basil

Thin sliced tuna with smoked duck liver, basil

cream and garam marsala

 

AMUSES AT W BEACH

Luke warm oyster with smoked puree of spinach

and potato, broth infused with squid, marrow

and parsley Tartar of salmon with caviar and lime, fresh salad

of sweet and sour daikon

 

KING CRAB, DUCK LIVER, APPLE AND CAVIAR

Poached duck liver with jelly of granny smith,

fresh king crab salad with apple and celery,

vinegar of gumbava

 

BBQ LOBSTER AND FENNEL

Fennel, extract of lobster juice and curry with

young sprouts and sorrel

 

TURBOT WITH RED BEETS, DILL AND LEMON

North Sea turbot with variations of red beet and

lemon, fresh jus made with dill and yoghurt

 

LOZERE LAMB, VADOUVAN, CUMIN

AND PARMESAN

Lamb saddle prepared at a low temperature,

cream of white onions and vadouvan, risotto of

zucchini with parmesan and moroccan spices,

turnip fondant

 

RASPBERRY, VERBENA, FLOWERS AND CITRUS

Marinated raspberry with cream of lemon, sorbet

of raspberries, buttermilk and mascarpone

 

MANGO, CHOCOLATE AND VITAMIN C

Preparations of mango with a ganache of

chocolate and lime, crumble of cornflakes and

cacao, cream, gel of lime and sorbet of fresh fruit