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Chaîne Dinner Chapitre at Grand Hyatt Bangkok
19 March 2016
Event Navigation
Menu
WELCOME COCKTAIL (Loft Kitchen Live Seafood stations)
Selection of Wild MSC certified Oysters
Thai spiced, Ginger Soy, Contemporary, Natural
Blue Swimmer Crab, Chilled Bisque
Ceviche of Scallop
La Maison Nordique salmon, Smoked, Nicoise, Tahini Marinated
Classic Lobster Bisque, Lobster Consommé
Slow Braised Abalone with Sea Urchin Butter
2014 Chablis, Domaine Faiveley, Burgundy, France
Champagne Lombard Brut, Champagne, France
Appetizer
Salt Brined ASC Shrimp, Heirloom Vegetables, Sheep Milk Yogurt, Lightly smoked Corn Chowder
Champagne Rosé Première Cuvée, Bruno Paillard, France
First Course
Petuna Ocean Trout, Gratinated artichoke, Burre Blanc, Veloute
2012 Meursault, Domaine Lupe Cholet, Burgundy, France
The Event
Slow Roasted Pigeon Breast, Classic Mushroom Navarin, Minted Pea Tortellini, Truffle Qualis Egg
2003 Château Talbot, 4ème Grand Cru Classé, Saint Julien, Bordeaux, France
2009 Terre Nobili, De Stefani, Veneto Rosso IGT, Veneto, Italy
The Great Unveiling (Loft Kitchen)
Beaufort, Comte, Brillat-Savarin, Brie De Meaux, Fourme d”Ambert, Morbier
“Nitrogen” Ice Cream and Sorbet
Chocolate Crepes
Berries in Champagne jelly
Apple and Pear Tarte Tatin.
Jerez Moscatel, Bodega J.C. Gutierrez Colosia, Cadiz, Spain
2006 Late Bottled Vintage Port, Quinta do Crasto, Portugal
2009 Chateau de L’Ecole, Sauternes, France
Amerigo Vespucci Brandy de Jerez, Solera Reserve, Bodega J.C. Gutierrez Colosia, Cadiz, Spain
