Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
Our dinner at the historic Jim Thompson House provided an ambiance
of time gone by with ceiling fans that placed you back in the
days of Ernest Hemingway.
From the Westin Grande Bangkok Executive Chef Pierre-Andre Hauss
with his brigade delightfully prepared an exquisite dinner for
forty-two Chaine members and Guests. The Confit of leg of Hare in
pinot noir sauce with walnut and speck spatlze was truly the dish of
the evening.
L'Alsace a Table
Chef's Canapes
Echeverria Cabernet Sauvignon 2003
Omaka Springs Riesling 2004
****
Croutons with light Cream, Onion and
cured Bacon
Domaine Zind Humbrecht Gewuerztraminer Turckheim 2001
****
Norwegian Fjord Salmon Sausage on a
Bed of creamy Leeks
Domaine Zind Humbrecht
Gewuerztraminer Turckheim 2001
****
Pikeperch with Sauerkraut and Foie
Gras Reduction
Domaine Zind Humbrecht
Gewuerztraminer Turckheim 2001
****
Crepinette of Pig's Trotters with
black Truffles and Ale
Domaine de la Janasse Cotes du
Rhone Villages Terre d'Argile 2001
****
Sorbet Betterave
****
Confit of Leg of Hare in Pinot Noir
Sauce with Walnut ans Speck Spaetzle
Domaine du Pagau Chateauneuf du
Pape Cuvee Reservee 2001
****
Mousse de Fromage Blanc a la
Framboise Fraiche
Delamotte Rose
N.V.
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