Chaine Dinner Invitation Ma Masion Feb 2011#2

February 2011
Chaîne Dinner Invitation
Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
The 2005 Gigondas boasts a dense ruby/purple hue
along with excellent ripeness, hints of crushed rocks,
The Chaine’s next dinner will be on
Tuesday, 22nd February 2011.
Ma Masion French Restaurant at
Swissotel - Nai Lert Park
Chef Florian Eberhardt
acacia flowers, blueberries, raspberries, and a distinctive earthy component. Medium to full-bodied with
moderate tannin as well as good acidity, it should
drink well for 10-12 years. Robert Parker's - The
Wine Advocate Barrel Sample:
88 - 91 Points
The nose has cherry and violet notes.
Tannins are round and silky. The 2005 is
fresh, with a good length in final. It's one
of the greatest vintages of
Château Cantenac Brown.
"Shows blackberry, treacle tart and
licorice aromas. Full-bodied, with
wonderful vanilla, berry and milk
chocolate character, followed by a long
finish. Needs time to develop. Best after
2010."
91 Points
Wine Spectator
For pictures of past events & for
upcoming dinner information
Visit our website
www.chaine-thailand.com
Among "Italy's 100 Best Wines": A
simply great Passito di Pantelleria, as
there are practically none others, at
least quality wise. The grapes come
from eleven different sites, with different maturation curves and the resulting wine is a beauty, with plenty of
peach and apricot aromas and flavours, and a very long and refreshing citrusy
finish. Absolutely splendid sweet wine – Wine Enthusiast 94 Points
Payments and Reservations:
The Pacific Cigar Co., Ltd.
2nd Floor, Alma Link Building
25 Chidlom, Ploenchit Road, Patumwan, Bangkok 10330
Reservation Information Tel: Chayanich (Ann) Lekachinabutr
Tel: (02) 655 -5029 Ext. 20
Email: [email protected]
General Information:
Mr. Dana Edward Caron
Chancelier Thailande
For information you can call anytime
081 837-6855
la Chaine des Rotisseurs at Ma Maison
Tuesday, 22nd February 2011
Main Lobster
Tete de Veau Praline,
Tarragon Vinaigrette &
Truffle Crème
Foie Gras
Guanaja Chocolate
Truffle Brioche
Cacao
Monkfish, Black Trumpet
Tortellini in Truffle Broth
Hokkaido Beef, Waldorf
Salad, White Asparagus
& Truffle Jus
Chaource Delice
Cottage Cheese Sherbet
Honey Truffle Jelly
la Chaine des Rotisseurs at Ma Maison
Tuesday, 22nd February 2011
Pre Dinner Reception Sélection of Canapés
Gastronomic Journey by Chef Florian Eberhardt
Main Lobster, Tete de Veau Praline, Tarragon Vinaigrette and Truffle Crème
Champagne Bruno Paillard, Brut Premiere Cuvee
Foie Gras, Guanaja Chocolate, Truffle Brioche, Cacao
Chateau Climens, Cypress Climens 2006
Monkfish, Black Trumpet Tortellini in Truffle Broth
Domaine Faiveley Pouilly Fuisse 2008
Truffle stuffed Bresse Pigeon, Savoy Cabbage, Blackcurrant Jus
Domaine Du Pesquier, Gigondas 2005
Hokkaido Beef, Waldorf Salad, White Asparagus & Truffle Jus
Chateau Cantenac Brown, Margaux 2005
Chaource Delice, Cottage Cheese Sherbet, Honey Truffle Jelly
Chocolate Kahlua Cake with Truffle, Vanilla Chiboust & iced Cherry Infusion
Donna Fugata, Ben Rye DOC 2008
Coffee or Tea
Mignardises