Movenpick BDMS Wellness Resort Bangkok - Luxury hotel - Four Hands Culinary Journey

Michelin-Starred Chef Charles Coulombeau Brings French Culinary Flair to Meet Exquisite Thai Flavours at Khum Hom’s First Four Hands Dinner of 2025

Two Culinary Masters Unite for an Unforgettable Three-Night Gastronomic Experience, Blending the Finest Thai Ingredients with Innovative French Cooking Techniques

• Price: The 7-course menu is priced at THB 5,200++, while the 9-course menu is THB 5,800++. Optional fine wine pairings are available.
• Discount: Accor Plus members enjoy 20% off, and members of ALL earn dining reward points.
• Date: 13-15 March 2025
• Time: Dinner service begins at 6.30 pm.

7-course menu | 9- course menu

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Khum Hom at Mövenpick BDMS Wellness Resort Bangkok is set to kick off its “2025 Edition of Four Hands Culinary Journey” from 13-15 March with the Michelin-starred French Chef Charles Coulombeau joining Chef Ian Kittichai at Khum Hom for a unique culinary experience. Diners will enjoy an exquisitely curated menu where the best of Thai and French cuisines intertwine.

Chef Coulombeau, acclaimed for his creative modern French cuisine with Japanese influences at his restaurant “La Maison dans le Parc”, will bring his unique vision to be enjoyed alongside Khum Hom’s creative Thai dishes. Known for his innovative creations that have earned him prestigious accolades such as the Taittinger International Culinary Prize and Gault&Millau honours, Chef Coulombeau’s mastery promises an unforgettable dining experience.

In this cooperation between France and Thailand, Chef Coulombeau will work alongside Khum Hom’s Chef Ian Kittichai, a pioneering figure in Thai gastronomy renowned for his innovative flair. Together, they will present tantalizing 7-course and 9-course tasting menus that showcase the finest French and Thai ingredients.

Diners will savour Chef Coulombeau’s signature creations sush as the Langoustine Mosaic with Ratchaburi Coconut, a dish that earned Chef Coulombeau his Michelin Star. The dish will be harmoniously paired with Chef Ian’s Ao Thai Squid with Roselle Flower. Each finely crafted dish will reflect the chefs’ culinary artistry and their shared passion for pushing boundaries. Guests can also look forward to enjoying Chef Ian’s Andaman Grouper with Phetchaburi Toddy Palm as well as Chef Coulombeau’s Pigeon with Tak Sun Dried Banana.

This exclusive Thai-French gastronomic experience marks the first of Khum Hom’s series of Four Hands collaborations scheduled for 2025. With limited seats available for this rare opportunity to experience Chef Coulombeau and Chef Ian’s culinary genius, guests are encouraged to make reservations early.

For inquiries and reservations, please call 02-666-3311 or visit www.khumhomrestaurant.com