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Chaine Dinner at Fifty Five, Centara Grand
28 October 2014
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The Chaine’s next dinner will take place on Tuesday 28th ,October at Fifty Five, Centara Grand, Bangkok. Chef Emmanuel and his team will delight us with their excellent culinary skills, which paired with exceptional Saki will ensure a fun and enjoyable culinary evening.
Chef Emmanuel
Emmanuel RENAUT, ‘Meilleur Ouvrier de France’ and ‘Compagnon du Tour de France’ was awarded his third Michelin star in 2012. He was trained in Paris and started his career in the restaurant of the Crillon hotel working under Christian Constant, alongside people such as Yves Camdeborde and Eric Frechon. He then went to Marc Veyrat at L’Auberge de L’Eridan where he was an assistant chef for seven years. During this period he also spent some time with Chef Yves Thuriès. After a period in London, where he ran the kitchens at Claridge’s, he returned to the mountains 15 years ago and settled in Megève where he set up his own restaurant the ‘Flocons de sel’. With the opening of the Flocons de Sel at a new site in 2008, he was able to offer a range of new services for his guests with the addition of a hotel and on the slopes above Megève and transform the old restaurant into the ‘Flocons Village’ bistro.
In Megève, Chef Emmanuel Renaut serves a cuisine in his own image: delicious, lively, brightly colored, engaging and up to date. As Pierre Margara, another artist from Megève, puts it: ‘His cuisine is both highly flavored and delicate at the same time, just like our mountains – there are gently rolling hills and then the glorious surprise of a soaring peak’.
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Fine tranche d’eau de source, caviar
Oscietre Caviar & Ice
Champagne Bruno Paillard, Brut
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Salsifis en spaghettis, légèrement fumé, vieille tomme et truffes blanches D’Alba
Lightly smoked salsifi spaghetti, aged Tomme and white Alba truffle
2012 Chablis 1er cru, Vaillons, Domiane Faiveley, Burgundy France
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Brochet et lotte du lac comme un biscuit, jus d’oignons paille grillé
Lake Geneva Burbot & Perch cake, grilled onion jus
2011 Mersault Joseph Drouhin, Burgundy, France
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Pigeon fermier fumé poché rôti, les cuisses confites champignons polenta jus au foin et genièvre
Smoked, poached and roasted Pigeon Mushroom polenta, hay and juniper berry jus
1990 Château Gloria, Saint Julien, Bordeaux, France
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Dos de chevreuil sauce Grand Veneur ‘‘aux goûts de montagne’’, mousseline de racine, tartelette d’automne
Mountain flavoured venison « Grand Veneur » Root vegetable mousseline, autumn tartlet
2007 Château la Conseillante, Pomerol, Bordeaux, France
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Comme un tableau aux goûts d’hiver, bois et noisette
Like a winter painting of Autumn flavours « wood & hazelnuts »
2010 Eiswein Cuvée Kracher, Neusiedlersee, Austria
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Potiron miel citron, glace au foin
Pumpkin honey lemon, hay ice-cream
Café ou Thé
Coffee or Selection of Tea
Petits Fours & Martell Cognac
