Thailand Chapitre
Bangkok, March 7, 2020
Around the world in one evening
" After our enjoyment of the five courses the chefs revealed yet another surprise "

Even in the face of coronavirus fears and travel delays, attendees at the National Bailliage’s annual Chapitre kept calm and carried on at the Grand Hyatt Erawan Hotel in Bangkok. Chaîne members from all corners of the country and Myanmar were brought together. The biggest event in the Thailand Chaîne calendar featured a culinary trip all over the world. Dishes were inspired by France, Australia, Spain, and of course, Thailand.

The Induction Ceremony was presided over by Norbert Simon, Member of the Conseil d’Administration. Norbert stopped over in Bangkok on his way home to Austria from a Nepal business trip to represent President Yam Atallah at our Chapitre.

To reward the members who were able to attend the event, Échanson Honoraire Sariya Kampanathsanyakorn greeted everyone with glasses of Champagne Agrapart Grand Cru Blanc de Blancs ‘Terroirs’ NV. This was accompanied by imaginative canapes: octopus lollipops; foie gras and apricot brioche; linseed crackers with avocado and pickled shallots and delicious slivers of quiche Lorraine.

Then the kitchen unveiled an ambulatory welcoming “buffet” that recalled a visit to the Willy Wonka* factory! Stations served Russian-inspired blinis with Oscietra caviar and smoked salmon; Japanese-style fresh sea urchin with silken tofu; Italian American lobster risotto; Spanish tomato bread with ham and an “Alaska Meets Thailand” fusion of Thai pomelo salad studded with Alaskan king crab. We were then seated to sample a menu that delighted all our senses.

MENU

France
Green pea velouté
Brittany scallops, preserved lemon
Pouilly-Fume 'Silex' 2018
Francis Blanchet - Loire Valley

Thailand
Poached snow fish
coconut, kaffir lime, Thai basil, salmon roe
Tegernseerhof Grüner Veltliner Smaragd 2016
Loibenberg, Wachau, Austria

Passion fruit and kaffir lime sorbet

Australia
Roasted Tasmanian M6 Wagyu beef tenderloin
heirloom carrots, morel mushrooms, yam puree
pickled radish, wattle seed jus
Château Pichon Baron 2014 - Pauillac

Spain
Crème Catalana mousse
fennel seeds, PX Sherry ice cream
Jurançon ‘Cuvée de Jean’ 2015
Château Jolys, South West France

After our enjoyment of the five courses the chefs revealed yet another surprise. It was the opportunity to explore an enormous adjoining cheese room replete with dozens of different types of cheese, bread, crackers, dried fruits, and nuts.

It was the perfect end to the dinner - at least for the official part of the evening - at a time when members might have been in need of a little cheer.

Chawadee Nualkhair
Chargée de Presse

* In case you are unaware, Willy Wonka is a fictional character appearing in Roald Dahl's 1964 children's novel Charlie and the Chocolate Factory subsequently made into a film