Why is dining at the Terraces Restaurant is a treat for the palate and soul? Discover mouth-watering desserts that lift up the spirits.
Dining at the Terraces Restaurant, Four Seasons Resort Chiang Mai conjure memories of southern Italy and the laid-back alfresco dining.
Guests come here to unwind. To savour the haute cuisine while basking in the inspiring natural beauty surrounding the resort.
The open-air ambience unfolds to a magnificent panorama of the rice paddies and distant Doi Suthep Mountain.
Terraces Restaurant’s Italian-home style cooking offers an exquisite menu of tempting dishes.
Take for instance, the tuna tartare. Diced pan-seared tuna beautifully tossed in Dijon mustard and lime juice dressing.
Each bite is a wake-up for the senses
The seasoned tuna is then mixed with avocado, chives, kaffir leaves and succulent morsels of lobster meat. Each bite is a wake-up for the senses, with the kaffir leaves gives an exotic twist to the delectable appetizer.
The cod fish in creamy crustacean bisque sauce is unique. Tangy and intensely shrimp flavoured, the bisque compliments the cod, grilled polenta, steamed asparagus, diced tomatoes and coriander leaves.
A taste of the mouth-watering tiramisu and vanilla panna cotta offers an explosion of sweetness and boost the spirits.
The decadent tiramisu had a nice cream to sponge ratio with a well-balanced sweet and bitter flavour. Light, creamy and tangy, the luscious and smooth-textured vanilla panna cotta adds a refreshing finish to a sumptuous meal.
Ingredients from the Royal Project
The Four Seasons Resort Chiang Mai is an avid supporter of the Royal Project initiated by His Majesty, the late King Bhumibol Adulyadej in 1969. The project aims to solve deforestation, poverty and opium growing issues by encouraging alternative crop cultivation.
To cook good food, you need to have good product as a base. – Chef Stephan Calvet
“I have identified many royal project products including, vegetables, some fish, coffee, teas and aromatic herbs. They are very suitable for high quality cooking and the good cuisine we are producing in the resort,” said Calvet.
“The Royal Project is one of my main fruit and vegetable supplier. I buy several range of products: organic, pesticide-free and experimental,” explained Calvet who often visit the research and development centre looking for new products to transform wholesome ingredients into irresistible food.
Farm-to-table experience for Calvet is not just about bringing the freshness of the fields and orchards to the table.
“For us or for me in particular, it’s very important to assure guests, what they eat on the plate are coming from safe and ethical farming.”
Calvet stressed the importance of respecting the ecosystem and the people who work the land daily. In his leisure time, he ventures into the remote mountains in search of seeds and plants to bring back to the resort garden to grow.