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Chaptre at Grand Ballroom of Mandarin Oriental, Bangkok
31 March 2015
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| The Chaine’s next dinner will be our Chapitre Dinner, taking place on Tuesday 31st March 2015 at the Mandarin Oriental Bangkok – Executive Chef Stefan Trepp, along with his team will provide an exquisite culinary experience throughout the evening. Be sure to sign up quickly to ensure you can enjoy the evening that has been carefully put together by the hotel and our Chaine team.
Chef Stefan
Chef Stefan started his apprenticeship in the kitchens of the Hotel Fravi in Switzerland and spent the next seven years working in hotels in Switzerland before moving to the Burj al Arab in Dubai where he took on the role of Junior Sous Chef. He then spent a year in California as a Sous Chef before moving to the Philippines to take up the position of Chef de Cuisine with the Mandarin Oriental Manila, after a year spent in Manila he them moved to Thailand where he took up the position of Executive Sous Chef at the Banyan Tree Resort in Phuket. In 2009 he moved to the Mandarin Oriental Bangkok, first in the role of Executive Sous Chef and in 2012 he was promoted to Executive Chef. In this role he oversees their 11 F&B outlets, including banquet and outside catering, effectively managing a kitchen brigade of 320 chefs
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Canapé Menu
Backed pillow with Parma ham
Quail egg salmon roll, jelly and greens
Green pea and pumpernickel
Tuna in sake jelly
Green asparagus tips in clear tomato aspic, gold leave
Prawns terrine with mint and smoked herring caviar
Salomon roll with cream cheese and herring caviar
Wagyu beef sushi on the pop
Dinner Menu
“A Cultural Journey”
THE FARM
Foie gras tart
Goose foie gras / mushroom / green apple
2011 Pinot Gris Les Elements AOC, Domaine Bott-Geyl, Alsace, France
DEEP OCEAN
Pan fried Hokkaido scallops
Pickled and raw vegetables / caviar cream sauce
2011 Puligny Montrachet, 1er Cru, Les Garennes, Lupé-Cholet, Burgundy, France
LIVE ON STAGE
Farmed organic duck egg
Lentils / smoked Guanciale potatoes
2011 Nuits-Saint-Georges, 1er Cru, Les Crots, Lupé-Cholet, Burgundy, France
PURPLE TREATS
Beetroot sorbet
“Bauchladen” style
FULL SWING
Puff pastry baked Lamb loin ‘Wellington style’
Celiac / Cherry tomato / red wine sauce
2006 Château Gruaud Larose, Saint-Julien, Bordeaux, France
2005 Solare IGT, Capannelle, Tuscany, Italy
SWEET FROMAGE
Gorgonzola Dolce
Acacia Flower Honey / fresh figs / baguette
2012 Passito di Pantelleria, Bukkuram “Sole d’Agosta”, Marco De Bartoli, Sicily, Italy
THE BANANA SHOW
Banana / nougat / vanilla
Ron Diplomático Reserva Exclusiva, Distilerias Unidas, S.A., Venezuela
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