“From the beginning, if you have the right produce at the right time, half of the job is done,” Chef Thibaut Gamba shared during his residency for The Chef Series.⁠
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True to his philosophy, Chef Gamba ventured into Langkawi’s local market, selecting fresh fish and produce with the same reverence he brings to the kitchens of one-Michelin-starred Logis De La Cadène. For him, the journey begins from the source, where ingredients are chosen not only for their quality but for their ability to evoke emotions and inspire connection. During his live beachside cooking demonstration, he prepared a remarkable dish: narrow‑barred mackerel cured with citrus, toasted pecan nuts, and ginger flowers infused in freshly pressed Langkawi pineapple juice. Paired with local long beans, it became a perfect example of just how extraordinary humble ingredients can become.⁠
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Each course of Chef Thibaut’s curated dinner menu found its perfect match in rare pours from the prestigious Château Angelus estate – personally presented by owner and winemaking legend Hubert de Boüard.⁠
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The experience was more than a dinner – it was a rare window into a chef’s soul: respectful, emotion-evoking, and driven by the belief that food becomes unforgettable only when it touches both palate and heart.⁠