Thailand Dinner
Bailliage of Bangkok
Bangkok, October 19, 2018
Fine French cuisine at the Grand Hyatt Erawan
" With its fine French cuisine, it was another memorable evening for members and their guests "

Our October dinner was held at Tables Grill in the Grand Hyatt Erawan Bangkok, where we were regaled with French cuisine prepared with the finest, carefully sourced ingredients.

Trained and educated at various Michelin-starred establishments in France, Chef Hans Zahner achieved one Michelin star in both Paris and Shanghai. His skills and techniques represent the very best of world-acclaimed French cuisine.

We were delighted with the six-course menu, composed and prepared for the occasion by Chef Hans and his team. Wines were carefully chosen by Head Sommelier Supapong Mekprasart to match the flavour profile of each dish selected.

RECEPTION

Egg, corn, truffle
Cannelloni, ricotta, tomato confit
Tuna, sesame, daikon
2012 Champagne Pierre Gimmonet Blanc de blanc
‘Oenophile’ Extra Brut 1er Cru

MENU

David Hervé Boudeuse oyster
lemongrass jelly, Granny Smith apple
homemade beetroot purée
2012 Champagne Pierre Gimmonet Blanc de blanc
‘Oenophile’ Extra Brut 1er Cru

Pigeon and foie gras cannelloni
basil, mint and pineapple-infused consommé
2016 Alsace Riesling ‘Les Jardins’ - Domaine Ostertag

Alaskan king crab
Thai red curry, dried tomato, coriander, galangal emulsion
2017 Sancerre Blanc - Domaine Vacheron

Confit of Canadian wild salmon
Tasmanian black truffle, zucchini, homardine sauce
2015 Bourgogne Blanc - Domaine Remí Jobard

Roasted Australian M6 Wagyu beef tenderloin
spinach roll, tomato and lemon confit, celery
2009 Château Lascombes Margaux 2ème Cru Classé

Artisan cheese selection
2016 Muscat de Beaumes de Venise
Domaine des Bernardins

Petits fours

A big thank you went to General Manager Gordon Fuller, who is an Officier Maître Hôtelier, Director of Food & Beverage Frederic Kolde, Restaurant Manager Sylvain Même, Executive Chef Hans Zahner and their excellent staff.

The staff members were presented with certificates. A framed certificate of appreciation was presented to Sylvain and a commemorative plate was presented to Gordon Fuller.

With its fine French cuisine, it was another memorable evening for members and their guests.

Arto Artinian
Bailli Délégué