Thailand Dinner
Bailliage of Bangkok
Bangkok, February 7, 2019
New heights of fine dining excellence at Le Normandie

The Bailliage’s first dinner for the New Year was an exclusive gala fine dining experience at Le Normandie in the Mandarin Oriental Hotel.

Awarded two Michelin Stars in the inaugural Michelin Guide for Bangkok (one of only four establishments so rewarded in the city), Le Normandie is acclaimed for its contemporary French cuisine by Chef Arnaud Dunand-Sauthier. Pure and precise flavours, wonderful taste combinations and the subtlety of herbs and seasonings offer a genuine and unique experience of haute cuisine.

A native of the Savoy region of France, Chef Arnaud took the helm of the kitchen brigade in 2012. Fifteen years of experience has seen him working with the most respected culinary extraordinaires worldwide, including Guy Martin, Marc Veyrat at L’Auberge de L’Eridan, and Émile Jung at Le Crocodile. He also spent three years at Maison Lameloise in Burgundy before venturing to Le Crillon in Paris under the leadership of Jean-Francois Piège.

Situated in the hotel’s Garden Wing, Le Normandie offers breath-taking views over the Chao Phraya River through floor-to-ceiling windows. The elegant surroundings featuring vintage crystal chandeliers and stunning flower arrangements create a unique air of sophistication.

The reception was held in the garden where Champagne Palmer Brut Réserve was accompanied by delicious canapes:
- Polenta crackers flavoured with green anis
- Thin tart of crab and horseradish
- Beef tartare and herring cream
- Tartlet with snail and parsley

In keeping with the restaurant’s reputation for contemporary French cuisine, Chef Arnaud created a menu comprising a magical six courses.

MENU

Shucked warm oyster, celeriac and bee pollen
2016 Chassagne-Montrachet
Domaine Morey-Coffinet, Burgundy

Cauliflower velvet cream soup, Beaufort cheese, ham and truffle
2016 Jacquère Vieilles Vignes
A. Quenard, Chignin, Savoie

Pan-seared John Dory, mussel and coffee
2015 Pinot Gris ‘Lerchenberg’ - Marc Kreydenweiss, Alsace

Roasted breast of Challandais duck
red cabbage, walnut
2009 Château Franc Mayne
St. Émilion Grand Cru Classé, Bordeaux

Selection of cheese from the Alps
condiments
2015 Côtes Catalanes “l’Enfant perdu”
Domaine des Enfants, Roussillon

Classic soufflé, home-made praline, lime sorbet
2013 Château de l’École
Sauternes, Bordeaux

Always enthusiastic for gastronomy, Chef Arnaud was delighted to share his culinary passion with the members and guests. For those who had previously experienced a dining occasion at Le Normandie, it was clear that Chef had reached new heights of fine dining excellence. For those who were there for the first time, Chef took great pleasure in introducing these new culinary explorers to the sophistication of his native haute cuisine.