The Ultimate Fine Dining Experience with Guest Chef Patrick Zellweger’s new menu at Bruno’s Chef Patrick is preparing a large variety of fabulous authentic and award winning dishes for your incredible enjoyment.

Following on from previous years when owner Fredi Schaub has brought in some of Europe’s leading chefs, Bruno’s Restaurant has now gone further afield and has asked star chef, Patrick Zellweger, to come over from Australia and create a new menu for the restaurant during the month of August.

The Story of Chef Patrick

Patrick is Swiss. He was born in Locarno and has been brought up with food. Indeed, Patrick’s dad, Bruno, was Fredi’s boss at Hotel Bellevue in Arosa Switzerland and also at the Hotel Casa Berno in Ascona. Fredi remembers Patrick when he was a little child, “Even then, you could see that Patrick was fascinated by food and all the things you could do with it. However, Fredi never thought he would end up asking Patrick to come to his own restaurant. It just shows what a small world we live in”. The Global Village

Fredi said “I have always stayed in touch with Bruno and talked three years ago about Patrick coming to Thailand. Last year, he finally arrived and I knew then he just had to come back and work in my kitchen. Indeed Fredi is amazed with Patrick even so young nevertheless has so much talent.”

Chef Patrick Experience
Patrick has extensive experience. Recently, he has been working at a casino in Melbourne which employed three Michelin star chefs so he has learned a lot from them. However, he was no novice before this. Patrick has gained a magnificent reputation already for his innovative and stylish cooking. The menu for this August at Bruno’s will be predominantly French along with Italian and Australian influences. This has come about from working in such well known places as Hotel Giardino, Hotel Kulm, Hotel Alpenhof and Schloss Neuweier.

For the last four years Patrick has been based at the Crown Casino in Melbourne, Australia and has already worked his way up to Deputy Executive Chef. He also took a working holiday and was in charge of one of the exclusive restaurants on the Queen Mary II.

Patrick has also excelled in competitions. In 2004 he won the Gold medal at the Swiss cooking championships. Later, he came second which qualified him for the Professional World Championship in Helsinki.

Fredi Proudly Presents Chef Patrick

Bruno’s Restaurant is proud that he hosted Patrick during  last August. The new menu inspired by Chef Patrick. Fredi was very excited, he said, “Patrick has come up with some fabulous dishes which I am sure that it will appeal to the palates of people in Pattaya. Some of the food is, literally, mouthwatering and I am very delighted to introduce Patrick’s menu to my clientele.”

Appetizer

-Rock Lobster in spicy cucumber Sauce with Smoked Salmon and aged Balsamic Reduction

-Crab Salad with fresh Mint, Radish, Sour Cream on Avocado and Baby Spinach Salad

Main Dishes

-Slow Braised veal Cheeks with Portwein on Creamy Polenta and Confit Cherry Tomatoes

-Atlantic Salmon fillet wrapped in Prosciutto with fresh Garden Herbs on of Butter Spinach Potato and Chive Puree with Almond Pressing

Desserts

-Lime Cream with Carmelised Apricots, Pistachio Nut Praline

For further information please contact Chef Fredi at brunos@loxinfo.co.th

For Reservation please call 038 – 36 4600 or 038 – 36 4601

Method
1. Place 300g semi dried tomatoes (reserve the marinating oil) in a small food processor along with 2 tablespoons olive oil and process until chopped but not quite smooth. Remove from the food processor and transfer to a bowl. Stir through 1¼ cups chopped raw macadamias and 2 teaspoons chopped rosemary, along with 1-2 tablespoons of the semi dried tomato oil to make a moist, pesto like consistency. Cover and set
aside.
2. Heat a large non stick frying pan over medium high heat. Brush 8-12 trimmed lamb cutlets with a little olive oil and sprinkle with salt and pepper. Cook in batches for 3-4 minutes each side or until done to your liking, covering the cooked cutlets in foil to keep warm as you cook the remaining ones.
3. Serve the cutlets with a large spoonful of macadamia pesto and salad. This pesto is also ideal for serving as a dip with vegetables such
as carrots, capsicum and green beans.