The event took place at the prestigious Grand Hyatt Erawan Bangkok.
We were honoured to have Michael Bond, Member of the Conseil d’Honneur, presiding over the Induction Ceremony.
Bailli Délégué Joe Prasobsook Thawilvejjakul played a supporting role in the proceedings which welcomed nearly a dozen new members and honoured almost twenty others for their long-term contribution to the Chaîne.
The Ceremony was followed by an elegant Gala Dinner attended by some 80 members and guests.
Executive Chef Mark Hagenbach embraced the challenge of creating the
“Terre et Mer” (land and sea) themed dinner which took everyone on a
journey of gastronomic delights with some of nature’s finest gifts. 
A new style of food presentation was introduced for this formal event.
Instead of the usual starter of cocktail & canapés, guests were
offered a grand cocktail in the form of a spectacular “seafood market"
buffet, including several delicacies such as a special label Oscietra
caviar, ‘pearl meat’ from Australia, plump Canadian scallops, sautéed
abalone, sea urchin shooters, as well as oysters from around the world.
The extraordinary array was accompanied by two exclusive Champagnes,
Billecart-Salmon Reserve Brut and Bruno Paillard Reserve, together with
fine white wines.
For the dinner itself, guests commenced their indulgence with a chilled pheasant and smoked duck consommé with foie gras parfait, accompanied by Clos Saint-Denis Grand Cru 2003 (Nicolas Potel, Burgundy). The main course was rib of beef partnered by a velvety Pomerol, Château Gazin 2001. Next came a dessert composed of silver red berry spheres and coconut pana cotta in white chocolate. A Rudera Chenin Blanc Noble Late Harvest 2005 from South Africa was the perfect partner.
Bringing the menu to a beautiful conclusion was the grand finale of a selection of delicious cheese served with another sweet wine, Maculan Tocolato Breganze 2004 from Italy.
Atiyanee Mathayomchan, Chargée de Presse
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Here is a gallery of selected images from the reception and the dinner . . .
