La Grappa
A menu evolving
THE WHITE IN THE VINEYARD
L
a Grappa, one of Hua Hin’s finest
and most favorite restaurants
is open once again for business
after closing for several weeks
to upgrade the premises. Guests won’t
notice too much of a difference in the
dining room but the building was
brought up to grade with new electrical,
restroom facilities and a kitchen
expansion.
Recently HOT Magazine sat down
with Chef Eraldo Colazzo to discuss
his cooking style and the direction he’s
taking LaGrappa’s menu
HOT Magazine: Chef Eraldo, can you
tell us a little about your cooking style?
Chef Eraldo: During the early 80’s
chef Michel Richard in France and chef
Gualtiero Marchesi in Italy put the
revolutionary grounds of the nouvelle
cuisine which pretty soon will change the
cuisines of all kinds all over the world.
I was at that time still in Italy and
lucky enough (and skilled too I should
say in modesty) to get a job as chef de
partie (line cook) at chef Marchesi’s
restaurant Erbusco. I wasn’t there for a
COD IN HELL
long time but it was long enough for me
to understand the clues of this new style.
I started to develop my own with much
attention to the ingredients’ color choice
and pairing in the dishes ( colors have
flavors to me), their shapes and final
geometry and an extremely committed
search to use to very best top quality
ingredients available, always. I can’t
work properly with average stuff no
matter it tastes good too.
HOT Magazine: You’ve been at La
Grappa since September of last year. Is
the menu settled or is it still evolving?
Chef Eraldo: It is evolving, spread
slowly in the coming weeks and months.
A few of our new dishes which represent
in full the concepts of the beginning of
the nouvelle cuisine are featured below.
the ingredients are not mixed together
and visible separately to recall the
deconstructed style of nouvelle cuisine.
-COD IN HELL is a masterpiece of chef
Marchesi which shocked the culinary
world at that time with this extra strong
presentation using, mainly the two
strongest colors in nature: the red and
the black. The red sauce is a kind of
gazpacho and the black is a fish bouillon
with squid ink and lime.
-THE WHITE IN THE VINEYARD is
a dish of mine, white chocolate soufflé
on almond sauce with grapes fillets
marinated in Sambuca liqueur and
Tahitian vanilla.
HOT Magazine: Thank you Chef
Eraldo for your time.
- SEA BIG BANG is a seafood salad
where the seafood is quickly blanched in
water, dry Martini, cloves and salt and
laid separately on a bed of sauce made
with mayonnaise and lobster reduction
and dressed with drops of basil pesto,
chili tomato sauce, squid ink, extra
virgin olive oil, ground white pepper, all
SEA BIG BANG
August 15 - September 15 , 2015
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