Chaine Dinner Invitation Reflexions June 2010
Transcription
Chaine Dinner Invitation Reflexions June 2010
June 2010 Chaîne Dinner Invitation Confrérie de la Chaine des Rôtisseurs ASSOCIATION MONDIALE DE GASTRONOMIE BAILLIAGE DE THAILANDE The Chaine’s next dinner will be on the 22nd June 2010 Reflexions Restaurant at Plaza Athenee Bangkok a Royal Meridien Hotel "The passion of contemporary French cuisine is limitless; my food is a culinary journey to discover." Chef Thibault. Discover your passion for the unexpected, and savour the subtleties of the finest modern French cuisine at Reflexions. Menu created by Chef Thibault Chiumenti, a gifted young chef committed to achieving excellence. Made from 70% roussanne and the rest of the other permitted white varietals of Châteauneuf du Pape and aged in old barrels, this wine has stunning richness, a classic rose petal nose intermixed with orange marmalade, nectarine, pear, and lichee. The wine is full-bodied, with beautiful texture, purity, and crisp acidity. It should drink nicely for four to five years, possibly a lot longer. For pictures of past events & for upcoming dinner information Visit our website: Chateau Bernadotte is a wine endowed with a solid tannic structure, well rounded. It is a rich, charming wine, delicate and full-bodied www.chaine-thailand.com Payments and Reservations: Chaine Des Rôtisseurs P.O. Box 1492 Nana Post Office Bangkok, 10112 Thailand Reservation Information Tel: (02) 254 -3768 Khun Jun Email: [email protected] General Information: Mr. Dana Edward Caron Chancelier Thailande For information you can call anytime 081 837-6855 Maine lobster salad, celery remoulade , green apple and lobster dressing Vol-au-vent” of snail’s Provencal style with tomato compote, micro salad and parsley emulsion Royal sea bream filet pick with black olive, Provencal vegetable, young carrot coulis and piquillos pepper Wild porcini velvety from the forest, pheasant ravioli and truffle emulsion Roasted pigeon breast and leg in pastille, baby onion, fondant potato and sliced zucchini la Chaine des Rotisseurs at Reflexions Tuesday, 22nd June 2010 Cocktail Foie gras mousse in sunflower bread with passion fruit jelly Quail egg stuffed with Alaskan king crab meat with old mustard mayonnaise Tomato and avocado tartar with shaved Grana Padano parmesan and Kalamata olive tapenade Norwegian smoked salmon and Sainte-Maure de Touraine goat cheese roulade with truffle caviar Zardetto Private Cuvée Brut Dinner Salade de homard du Maine, céleri rémoulade, pomme verte et vinaigrette de homard Maine lobster salad, celery remoulade, green apple and lobster dressing Champagne Delamotte Rose Vol-au-vent d’escargot à la provençal sur compote de tomates, micro salade nouvelle et émulsion de persil “Vol-au-vent” of snail’s Provencal style with tomato compote, micro salad and parsley emulsion Vina Mont Gras Chardonnay Reserva 2008 Filet de Dorade royale piquée d’olives noires, légumes Provençal, coulis de jeunes carottes et piquillos Royal sea bream filet pick with black olive, Provencal vegetable, young carrot coulis and piquillos pepper Domaine De La Janasse Châteauneuf du Pape Blanc 2005 Velouté de cèpes à la forestière, raviole de poule faisane et émulsion truffée Wild porcini velvety from the forest, pheasant ravioli and truffle emulsion Patz & Hall Hyde Vineyards Pinot Noir 2004 Fruit caviar Filet de pigeonneau de Bresse rôti et patte en pastilla, petits oignons, pomme de terre fondante et fines lamelles de courgette Roasted pigeon breast and leg in pastille, baby onion, fondant potato and sliced zucchini Chateau Bernadotte 1999 Palet de chocolat noir Valrhona, chantilly fruit de la passion et glace a la vanille de Tahiti Dark Valrhona chocolate cake, passion fruit Chantilly and Tahiti vanilla bean ice cream Two Hands for Love or Money Cane Cut Semillon 2007 illy coffee or Dilmah tea Mignardises