Thailand Dinner
Bailliage Provincial of Eastern Seaboard
Pattaya, August 11, 2018
Fredi Schaub excels once again!
" We were delighted to welcome members from Bangkok and Phuket "

For 22 years Bruno’s Restaurant has been a Pattaya institution when it comes to fine dining. The annual Bailliage dinner held there is a culinary highlight eagerly anticipated by our members.

This year`s dinner was no exception. Owner/Chef Fredi Schaub, Maître Rôtisseur, once again created an exceptional menu that promised to be the fine dining experience for which we were all looking … and we were not to be disappointed!

We were delighted to welcome members from Bangkok and Phuket who took the opportunity to join this culinary occasion.

At the reception we were greeted with pass-arounds of Asian shrimp wonton cups, baby Mozzarella and cherry tomato skewers, beef tartare on baked blinis and risotto balls in tomato sauce. Faustino Cava Brut Reserva ‘Metodo Tradicional’ NV was the chosen “bubbles” accompaniment.

The imaginatively decorated dining room awaited us. The menu had four of the seven fine courses paired with Spanish wines from Bodegas Faustino, world leaders in top-class Rioja wines.

MENU

Cannelloni of avocado with tuna tartare
pine nut oil, salmon caviar
octopus carpaccio with mango vinaigrette
2015 Faustino Martinez VII Rioja Blanco

Truffle cream soup
fresh sliced truffles, herbs, croutons
2015 Faustino Martinez VII Rioja Blanco

Duckling breast lasagne
baked in a crispy pastry basket
served with tomato coulis
2010 Faustino Martinez V Rioja Reserva

Coconut and ginger sorbet

Sliced Iberico pork pluma steak
Rioja jus, snow peas, baby carrots
garlic-flavoured mashed potatoes
2004 Faustino Martinez Rioja Gran Reserva

Selection of fine French and Italian cheese
condiments, toasted brioche
2012 Bodegas Alión Cosecha

Tiramisu with orange mousse
fresh raspberry, chocolate-coffee sauce
2016 Robertson Winery Gewurztraminer, South Africa

Freshly brewed coffee or tea
Friandises and chocolate

Favourites were the cannelloni and the Iberico pork. The cheese and dessert completed a fantastic dinner.

We left with the promise to be back next year. Thank you Fredi and team for a memorable event.

Vive la Chaîne!

Nont Rujirawong
Chargé de Presse Provincial