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Thailand Dinner

Phuket, September 11, 2014

‘Around the Mediterranean’ themed event for the Bailliage of Phuket

This was a very happy and thoroughly enjoyable evening. It was marked by the relaxing atmosphere created by the location (The Plantation Club at The Pavilions), the welcoming bar for the assembly, the elegant and cool restaurant with its stunning views. Both the dinner, themed “Around the Mediterranean”, and the matching wines, had wow factors which were much appreciated and enjoyed.

Located in Phuket and Bali, The Pavilions Resorts are proud to be part of the Relais & Châteaux group, recognised around the world for their independent boutique hotels. The Pavilions represent the ultimate romance destinations, providing guests with individual pool villas and unmatched tranquillity.

Guests entered the bar via steps which were tastefully lit with lanterns. We were delighted with Gosset ‘Excellence’ Champagne made in the old style. The canapés were fresh oysters ‘fines de Cancale’, baby bay scallops from north east USA with garlic and chives in a homemade tart ‘spoon’ and tomato bruscehetta with raw yellow fin tuna.

Excellently-presented, perfectly-cooked food resulted in a dinner of an exceptionally high standard with special praise for three courses which had the wow factor:-

- Variations on a Langoustine – cru, fried and poached.

- Raviolo with aged pecorino and summer truffles essence
   A well-balanced dish which was probably the best of the dinner

- Snow egg encased in a caramelised biscuit, meringue and passion fruit
   This was a very challenging dish which was simply delicious

The wow factor wine was undoubtedly the Domaine de Chevalier Grand Cru, Pessac-Léognan 2005 which was an ideal choice with the cheese plate.

This very successful event was a great credit to Chef Belinda Tuckwell and her staff together with Food & Beverage Manager Eric Furrer. Vice-Chargé de Missions Brice Borin deserves special praise for choosing and matching the wines. He has transformed our dinners by providing superb quality wines within budget.

Chef Belinda and her team earned well deserved rapturous applause from members and guests at the end of the evening.

Based on a detailed illustrated report prepared by Trevor Stanwell, Vice-Charge de Missions