It would not be controversial to say that 2020 has been a difficult year for all of us! Times like these make organisations such as the Chaîne des Rotisseurs all the more important to a dining industry facing unprecedented challenges.

With happy hearts we swarmed the cosy Stage Restaurant in Bangkok, the location for our first Chaîne dinner since March.

The festivities, which introduced newly-promoted Bailli Molchaya Techapaibul, were “staged” at a classical but innovative French restaurant. Stage is also one of the few to be led by a female chef, Jay Sangsingkaew. She brought with her the brigade from the dearly departed L’Atelier de Joel Robuchon Bangkok.

Chef Jay is no stranger to fine French cuisine having trained at the two-Michelin-starred L’Atelier de Joel Robuchon in Paris and served as part of the opening team of its Bangkok outpost. At Stage she has kept her creations classical yet thoughtful, offering creative riffs on traditional dishes.

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Amuses bouches
Seed cracker with cod roe
Foie gras sundae
Cherry gazpacho
Rabbit “Comiskey”
Champagne Bourgeois ‘Dizy Blanc de noirs’ NV (organic)

Scallop carpaccio with Kristal caviar
Champagne Domaine Nowack ‘La Tuilerie’
Chardonnay Extra Brut NV

Lobster bisque
Crab royale
Rully 2015 - Domaine Vincent Dureuil Janthial

Cavatelli
parsley emulsion, black winter truffle
Beaune 1er Cru ‘Clos des Mouches’ 2013
Domaine Francois Gaunoux

Australian Wagyu beef cheeks
mashed potatoes
or
Iberico Pork
carrot purée, fennel salad
Pommard Le Cru ‘Les Rugiens’ 2016
Domaine Heitz-Lochardet

Baba au rhum
Flor de Cana 18 years old Single Estate Rum

Petits fours
Lemon tart
Strawberry cheese pie
Chocolate pistachio tart
Truffle choux

Bailli Delegué Joe Thawilvejjakul did double-duty as Échanson. He chose wines that perfectly reflected the subtle innovation of Chef Jay’s cuisine, adding an 18-year-old Flor de Cana Single Estate Rum to the dessert for a final, very festive flourish.

Chawadee Nualkhair
Chargée de Presse