Chaîne des Rôtisseurs Dinner at Salvia (The Grand Hyatt Hotel)

Download Reservation Form

Dear Members and Friends,

The committee of the Bailliage de Bangkok-Rattanakosin pride ourselves on spotting talent. We strive to bring you the best Bangkok has to offer and we believe we have found Bangkok’s newest star chef. Chef Roberto Parentela of Salvia in the Grand Hyatt Erawan Bangkok shows us all of his phenomenal promise in a meal he has created for the Chaîne des Rôtisseurs.

Born in Sardinia and raised in the Piedmont, Chef Roberto’s cuisine is an exploration into the possibilities when he revisits familiar dishes but makes them his own. Check out the menu below. Mark our words. Roberto is a star in the making.

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

Chaîne des Rôtisseurs
Bailliage de Bangkok-Rattanakosin
Dinner Invitation
Thursday 16th February 2023

You are cordially invited to a dinner of innovative takes on
traditional Italian cuisine created especially for the Chaîne des Rôtisseurs
by young, up-and-coming chef Roberto Parentela

Venue:
Salvia
Grand Hyatt Erawan Bangkok
494 Ratchadamri Road,
Lumpini, Pathum Wan
Bangkok 10330

Date:

Thursday 16th February 2023

Pre-Dinner:
7.00 PM
Dinner:
7.45 PM

Dress Code:
Cocktail with Chaîne Ribbon
Men:
Lounge Suit

Women:
Mid-Length Dress or Dress Pants

* Parking is available at the venue and is free with validation.

Please email your completed Booking Form to office@chainebkk-rtksn.com

Menu for the Chaîne des Rôtisseurs
Bailliage de Bangkok-Rattanakosin
Thursday 16th February 2023

Canapés
Plum Marinated Cherry Tomatoes
Bufala Stracciatella, Oregano
18-Months Aged Ubriaco Ham
Parmesan Grissini
Semi-Cured Beef Carpaccio Involtini
Balsamic Pearls
Porcini Mushroom Cappuccino
Villa Conchi Brut Selección NV

❖

Amuse Bouche
Salame al Mirto
Carasau Flat Bread
Villa Conchi Brut Selección NV

❖

Hors d’Oeuvres

Insalata del Polpo
Braised Mediterranean Octopus,
Potatoes, French Beans, Spicy Bell Pepper Sauce, Parsley Dressing

Vitello Tonnato
Slow-Cooked Fassona Eye Round,
Tuna Sauce, Pickled Red Onion, Organic Wild Rocket
Château Reynon Blanc Cadillac Côtes de Bordeaux 2018

❖

Pasta
Ravioli Culuegionese
Hand-made Traditional Sardinian Ravioli
Roasted Cauliflower Cream, Beef Jus,
Winter Black Truffle
Domaine Lafarge Vial Fleurie Clos Vernay Beaujolais 2017

❖

Fish
Orata alla Campidanese
Pan-Seared Sea Bream Filet,
Black Fregola Pearls, Seashells Broth
Lemony Shaved Fennel
Domaine du Pelican Arbois Poulsard Jura 2016

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Sherbet
Cider Sorbet, Dehydrated Capers

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Main COURSE

Maialino da latte
Slow-Cooked Sardinian Suckling Pig Cooked in two Ways,
Braised Artichokes, Celeriac Cream,
Cannonua Pork Jus

OR

Agnello al Forno
Roasted Australian Lamb Rack,
Butternut Squash Purée, Lamb Liver Croquette,
Wild Mushroom Jus
Domaine Jean Marc & Hugues Pavelot Savigny-Les-Beaune 1er Cru “aux Guettes” 2018

❖

Dessert
Crostata di Fichi
Fig Tartlet, Goat Milk Ice Cream,
Toasted IGP Hazelnut from Piedmont
Tea or Coffee