Thailand Chapitre
Bailliage of Bangkok
Bangkok, March 17, 2018
Highly successful event in the finest Chaîne tradition
" Dinner consisted of a masterfully-created six courses presented by Chef Markus Zuck "

The 44th annual Chapitre in Bangkok was held at The Residence of the 5-star Grand Hyatt Erawan Hotel, grandly situated at the heart of the city’s commercial and business district. Furthermore, its stylish function rooms make it the perfect banqueting destination.

We were honoured that International Vice-President Marie Jones had travelled from England to join us as Inducting Officer. The ceremony saw 15 new members inducted including four members from the Bailliage of Myanmar. There were also 30 promotions.

After the formality and emotion of the Induction Ceremony, during which Marie Jones emphasised the principle ethic of the Chaîne as being friendship around gastronomy, members new and old met and conversed during the cocktail reception.

‘Pass around’ canapés included classic beef tartare, olive crostini, sunny side up quail’s egg, walnut lavash, Bayonne ham, Brie de Meaux, fresh fig, lightly-smoked salmon tartare, herb crêpe, Japanese salmon roe with dill. They were accompanied by Champagne Palmer ‘Blanc de noirs’ NV. 

Entering the dining room, everyone was enthused by the splendidly-decorated tables. Dinner consisted of a masterfully-created six courses presented by Chef Markus Zuck.


US scallop carpaccio
confit of lemon gel, fennel, cucumber, basil dust
2014 Arnot Roberts Chardonnay - Trout Gulch, California

Roasted quail consommé
braised rabbit tortellini, root vegetable
2013 Domaine Albert Bichot, Aloxe-Cotron 1er Cru
‘Clos des Marechaudes’ - Burgundy

Poached snow fish fillet
baby chard, sea urchin, chive butter
2015 Domaine Osterag, A360P Pinot Gris Grand Cru - Alsace

Thai mandarin sorbet with Styrian pumpkin oil

Grilled Robbins Island Tasmanian Wagyu beef sirloin
baby carrot, girolle, soubise, wattle seed jus
2011 Château Pontet Canet - Pauillac Fifth Growth

Caramelized white chocolate mousse
goat’s cheese ice cream, apricot coulis, oat crumble
2013 Château d’Yquem -Sauternes Premier Cru Supérieur

Wines were carefully chosen to match the flavour profile of each dish. From the setting to the food, everything combined perfectly to create a wonderful, highly successful Chapitre.

It was a most enjoyable evening of food, wine and camaraderie in the best traditions of the Chaîne!

Arto Artinian
Bailli Délégué