The Chaîne in Bangkok returned to the Neilson Hays Library for an evening of gastronomy at its finest. The first dinner, held in 2007 at the establishment, was themed ‘A Hemingway Night’ with a menu inspired by the Cookbook of the American author Ernest Hemingway.



Treasured as a cultural landmark in Bangkok, the Neilson Hays Library opened in 1922 during the reign of King Rama VI. The building, designed by Italian architect Mario Tamagno, had been commissioned by Dr Thomas Heywood Hays in memory of his wife Jennie Neilson. A Christian missionary, for many years she had served as President of the Bangkok Ladies’ Library Association.



With all this in mind, Conseiller Culinaire Alessandro Haab came up with the idea of using classic recipes created by legendary figures for the menu.

The responsibility for putting the idea into practice was conferred to Executive Chef Mark Hagenbach of the Grand Hyatt Erawan Bangkok. After much research, Chef Mark, together with his team, recreated a ‘Modern Classics’ themed dinner. The result was hailed as one of the most memorable evenings in the Bailliage’s history.


 
Bailli Délégué Joe Prasobsook Thawilvejjakul led the members and guests through a superb seven-course culinary delight.

Opening the dinner was a delicious trio of amuse bouche.

The first one was Tsar Nicolaj salmon, caviar, and horseradish cream, a recipe dating back to the 1870s.

Second was oysters Bienville, a dish created in the late 1930s at one of New Orleans' most famous restaurants, Antoine's. It was named in honour of Jean Baptiste Le Moyne, Sieur de Bienville, the founder of the city in the USA.

Part three was foie gras and figs, a dish originally conceived by Marcus Gavius Apicus in the 1st Century AD!





A real highlight was the fantastic ‘poularde Albufera’, first created in the 18th Century by Adolphe Dugléré, a pupil of the great Marie-Antoine Carême, for the Duc d'Albufera who was one of Napoleon's most brilliant generals.



The menu concluded with Brillat-Savarin cheese. Created in the 1930s, it was named after the famous 18th Century French gastronome and political figure, Jean-Anthelme Brillat-Savarin.

Atiyanee Mathayomchan, Chargée de Presse
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Here is a gallery of selected images from the reception and the dinner . . .