At this Chapitre in the 45th year of the Chaîne in Thailand we were honoured to have International Vice President Marie Jones officiate at our Induction Ceremony and be our guest of honour at the Gala Dinner.

A capacity attendance of members and guests created an atmosphere of celebration as we recognised the promotions and many years of service of our members. We welcomed numerous new members to both the Chaîne and the Ordre Mondial des Gourmets Dégustateurs (OMGD).

After the ceremony, the Royal Ballroom at the Mandarin Oriental provided a spectacular canvas for Executive Chef Dominique Bugnand’s exceptional culinary creations.

On arrival guests enjoyed canapés of tuna loin in sake jelly, duck liver lollipops with raspberry, cream cheese with black truffle, and lobster tartare. All were perfectly complemented by Eloquence Extra Brut Grand Cru NV Champagne from J.L. Vergnon in the Côte des Blancs.

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Spider crab, lobster jelly, Avruga caviar
2017 Sancerre ‘Boucauds’ - Claude Riffault, Loire

Pan seared scallop
celery panna cotta, crustacean emulsion
2016 Chassagne-Montrachet ‘Clos Devant Blanc’
Rene Lequin-Colin, Burgundy

Foie gras soup, pear confit

Slow-cooked salmon in olive oil
leek and warm espuma vinaigrette
2017 Clos Mireille - Domaines Ott
Côtes de Provence

Aerated green apple dragon kiss
(from a live station in the foyer)

Fillet of beef Wellington
heirloom carrot, black truffle sauce
2005 Château Boyd Cantenac
Margaux 3rd Growth

Arctic lychee emulsion, Earl Grey tea
crispy meringue, grapefruit marmalade
2010 Gewurztraminer Vendange Tardive - Hugel, Alsace

Petits fours
Selection of fine teas, coffee
and soothing herbal infusions

A haven of calm on the banks of the River Chao Phraya, the Mandarin Oriental Bangkok again validated why it is a truly remarkable hotel. Timeless yet contemporary, we were welcomed once more in the spirit of food, wine and friendship.

Vive la Chaîne!

Finbarr O’Connor
Bailli Délégué