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Thailand Dinner

Patong Beach, July 25, 2013

Bailliage of Phuket

Renowned for its events, the Bailliage of Phuket creates fun, social occasions where lasting friendships are built and develop a strong camaraderie extending beyond the Chaîne. So expectations were high on July 25th.

Thomas Brack and Chef Wara, with the kitchen and service brigades at the Patong Beach, excelled themselves in all aspects with an outstanding attention to every detail as you will discover.

Thomas welcomed everyone personally – the perfect hospitable, generous host – setting the mood of the evening with a classy atmosphere and anticipation of rich tastes in tempting delicious morsels and bountiful mouthfuls.

Nicholas Feuillatte Rosé Champagne accompanied by a choice of canapés, including feta, olive and cheese tartlet, beef marinated saté style, tortilla wraps with aubergine and chorizo, goat’s cheese and roasted cherry tomato crostini and potato rösti with cream cheese and salmon, was an indication of what was to come.

At 7.30pm, having consulted Bailli Peter Smith’s thoughtful seating plan, we discovered our dining companions. The dining room’s décor provided the perfect foil for what Chef Wara had in store for us. He outlined the menu then introduced each course as it arrived.

Maine lobster wrapped in San Daniele Parma ham encasing mozzarella, zucchini and pimentos with a Chablis foam was the amuse bouche served with a delicious J. Moreau & Fils Chablis 2010 from Burgundy – a personal favourite!

Venison carpaccio with olive oil and a balsamic vinegar reduction was the actual first course. The Thai venison was beautifully prepared yet needed something extra which was not the case with the fabulous Grauburgunder Gunderloch 2011 from the Rheinhessen region of Germany.

Served with Stellato Vermentino, 2011, Sardegna, Italy was avocado and prawn in a chilled mango coulis being a different take on a Seventies’ favourite.

A superb ravioli of crab, sautéed in foie gras oil with lobster jus was the triumph of the evening. It offered beautiful aromas, mixed with well-balanced, mouth-filling flavours enhanced perfectly by Aalto 2010, Ribera del Duero, Spain.

The main course, a resounding success, was perfectly cooked roasted sliced veal tenderloin with a decadent morel cream sauce, served with ‘vert’ mash, sweet corn and baby carrot accompanied by an Entity Shiraz 2007, Barossa Vale, Australia.

The delicious prelude to dessert, a Gorgonzola and Pecorino cheese plate accompanied by dried strawberry and fig, cracker and walnut, was served with a Spanish Rioja, Marques de Riscal Reserva 2006.

Dessert was a delicate offering of strawberry and Sherry Melba with tiramisu ice cream, mascarpone cream and moist wedge of pumpkin cake accompanied by Wehlener Sonnenuhr Spätlese 2010, Mosel, Germany. A perfect end to a fantastic evening!

Tina Marinis, Vice-Chargée de Presse                                                                           Photos : Teddy & Zue