Grand Siecle Laurent Perrier Champagne Dinner
with Gerald Passedat
Reflexions Restaurant, Plaza Athenee Bangkok, a Royal Meridien Hotel
Tuesday March 21st, 2006
ASSOCIATION MONDIALE DE LA GASTRONOME
BAILLIAGE DE THAILAND
April 3, 2006
Plaza Athenee Bangkok
Mr. Patrick Schaub
Executive Assistant Manager
Wireless Road
Bangkok 10330 Thailand
Dear Patrick:
On behalf of the Chaine des Rotisseurs, I would like to thank you and you're Staff for absolutely one the finest dinners we have ever organized.
I must also thank you also for the perfect setup of the Intronisation room.
As we moved upstairs for the pre-dinner reception the ice carving was again well planned and stunning.
The Lauret Perrier in the Methusaleh or was it a Salmanazar was the highlight of the cocktail hour.
The seafood and champagne dinner concept was a great success and food was inspiring as each course consumed the evening's conversations.
Chef Gerald Passedat and your brigade should be extremely proud, as the dinner will not be forgotten by anyone who attended.
My favorite course was the Sea Bass in the style of Lucie Passedat and the Grand Siecle champagne was fantastic.
The service, entertainment and dancers provided the perfect touch to a majestic evening. It was also nice that the American Ambassador attended as our new member and he emphatically enjoyed the dinner.
Let me again thank you and all of the hotel staff for an extraordinary night at Reflexions Restaurant.
True dining excellence…
Culinary Salute,
Dana Edward Caron
Conseiller Culinaire National
La Chaine Des Rotisseurs
MENU
En amuse bouche noix de Saint Jacques a la Rougaille et Ecume de Carottes
Coral Sea Scallop bits with Carrot Emulsion
Laurent Perrier Brut
***
Puissance de l'Iode autour du Corail d"Oursin, Lotte pimentee
Sea Urchin Coral on iodine bed with spiced Angler fish
Laurent Perrier Brut
***
Troncon de Bar comme l'aimait Lucie Passedat, truffes Melanosporum
Sea Bass strip prepared in the style of Lucie Passedat with Truffle
Laurent Perrier "Cuvee Rose"
***
Daurade au Cari Poule, Tartinette d'Aubergines au Vino Santo
Gilthead in "Mauritius" herb with Italian white vinegar spiced eggplant layer
Laurent Perrier "Cuvee Rose"
***
Homard Breton au Gingembre clarifie, Lait fouette citronelle
Brittany Lobster with clarified Ginger and Lemongrass Milk Foam
Laurent Perrier "Grand Siecle"
***
Selection de Fromages affines
Selection of fine French cheese
Chateauneuf du Pape, Les Closiers, Caves des Papes 2003
***
De la Pomme verte transformee craquante, Yeti de sa Pulpe
Green Apple Sorbet transformed in a Snow Yeti with its Pulp
***
At the Glaz Bar
Illy Coffee
XO Henessy
Davidoff No. 2- Davidoff Grand Cru No. 4 - Davidoff R
Petit Fours
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