Chaîne des Rôtisseurs Dinner at Cagette

Download Reservation Form

Dear Members and Friends,

Summertime and the living is easy. April is the month we celebrate Songkran and World Chaîne Day. As you would expect from the Bailliage de Bangkok-Rattanakosin, our summer event will be both chic and delicious, an all-champagne dinner featuring French comfort food: sumptuously presented sharing plates accompanied by the most comforting yet luxurious of drinks. But we won’t be serving just any bubbly. We are featuring champagne from rare, lesser-known specialty houses so that even our most seasoned connoiseurs will be delighted. This is an intimate meal — one long table of Members and Friends to celebrate the joys that can be had on a hot summer evening in Bangkok. Places are limited to 26 seats. Please book early to avoid disappointment.

Please send in your booking request on the attached Reservation Form to:
Khun Thunyaporn at office@chainebkk-rtksn.com. Thank-you.

Vive la Chaîne!

Molchaya Techapaibul
Bailli du Bailliage de Bangkok-Rattanakosin
Confrérie de la Chaîne des Rôtisseurs

Menu for the Chaine des Rotisseurs

Bailliage de Bangkok-Rattanakosin

Thursday 20 April 2023

CANAPÉS
Gougères

Tarama on Blinis

Tapenade & Focaccia

Champagne Nathalie Falmet ‘Terra’ Extra Brut 2012

❖

STARTERS
1st Course: Seafood Platter

Oysters Fine de Claire N°3, Mussels, Razor clams, Whelks, Prawns, Sauces & Dips

All about Fish…

selection of home- cured, smoked and marinated fish preparations,

Ceviche, terrine & rillettes

Served with rye bread, blinis & Isigny butter

Champagne Etienne Sandrin Mouille-Brant Extra Brut 2017

2nd Course: Boards

‘Campagnarde’

Home-cured cold cuts, pork terrine,

duck ‘pâté en croûte’,

Rillettes & French cheeses

‘La Provence’

A selection of home-made vegetarian delicacies

Peppers, wild mushrooms, olives, tapenade, pistou, sundried tomatoes & homous

Served with French Baguette & House green Salad

Champagne de Sousa Chemin des Terroirs Brut NV

❖

FISH COURSE
Wild Sea-Bass ‘en croûte’

and its fennel declination

Organic green asparagus

Brown crab risotto, saffron & chorizo

Champagne Chevreux-Bourcelle La Parcelle La Capella Zero Dosage 2017

❖

MEAT COURSE
Pigeon ‘Bressan’

stuffed with foie gras & chanterelles

truffle jus

Free-range duck magret, roasted in honey & thyme

Poached free-range chicken breast ballotine &

Bell Pepper and Vinaigre Sauce

Side Dishes

wild mushrooms, creamed spinach, gratin Dauphinois

Champagne Ruinart Brut Rosé NV

❖

Desserts
Sharing Platters

Lemon tart, chocolate mousse, apple terrine,

‘Paris-Brest’, crème brûlée

Tea or Coffee