Expectations were high as usual for the annual culinary highlight that is the Bailliage’s dinner at Bruno´s Restaurant. Once again, members and their guests were not to be disappointed.

For more than 20 years Chef/Owner Fredi Schaub, Vice-Conseiller Culinaire Honoraire, has celebrated the art of fine dining in Pattaya. Bruno’s Restaurant not only matches the high standard of the Chaîne but exceeds it year on year.

At the reception Umberio Cavicchioli Prosecco 1928 Extra Dry was served accompanied by an assortment of canapés:
- Tomato and mozzarella skewer with basil
- Fried eggplant with shrimp
- Deep fried crab cake

Fredi enthralled us as with each course taking us on an “excursion culinaire”. The fine selection of Italian wines partnered the courses was equally outstanding.

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Tuna carpaccio layers
avocado and cucumber salad in sour cream
pesto, passion fruit sauce
Alois Lageder Haberle Pinot Bianco 2015 - Trentino Alto Adige

Crispy veal cheek spring roll
barbecue sauce, carrots, bean sprouts, fried ginger
Tormaresca Masseria Maime Negroamaro 2012 - Salento

Rhubarb and star anise sorbet with vodka

Venison tenderloin and sous vide Kurobuta pork neck
red wine sauce, chanterelle mushrooms, red cabbage, garlic mash
Monteverro, Terra di Monteverro 2011 - Toscana

Deep-fried brie with caramelized pear
celery chutney, balsamic reduction
Santi Proemio, Amarone della Valpolicella 2014 - Veneto

Crème brûlée with seasonal berries
hazelnut parfait, zabaglione sauce
Lungarotti Dulcis, Vino Liquoroso NV - Umbria

Freshly brewed coffee or tea
Friandises and chocolate

What a fantastic dinner! Without doubt it was another fine dining experience with exceptional food and excellent wines to tempt our taste buds.

Well done Fredi Schaub!

Peter Windgasse
Bailli Provincial