Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
Induction ceremony
Promenade Lounge, Lobby Level
Royal Cliff Grand Hotel
Royal canapés
Kir ‘Royal Grand’
Dinner
Grill Room & Wine Cellar, Lobby Level
Royal Cliff Beach Hotel
Menu
Duck liver mille-feuille
on lemon poached palm heart carpaccio with aged balsamic drops
Springfield Estate, Life From Stone Sauvignon Blanc 2006
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Jumbo prawn
on braised artichoke with red pepper confit
Louis Latour, Chablis Premier Cru Montmains 2005
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Pigeon supreme
on apple crisp, glazed grapes with merlot reduction
Delicato Merlot 2005
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Blood orange granita with fresh tarragon leaves
on handcrafted ice carving
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Roasted venison medallions
with chartreuse of savory cabbage and yellow mushrooms on Madeira-morel sauce
Peter Lehmann, The Futures Shiraz 2003
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Reblochon cheese
with kumquat marmalade
Peter Lehmann The Futures Shiraz 2003
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Venezuelan chocolate soufflé,
with ginger flavored strawberry tower
and cherry-cinnamon sherbet
Ceretto Moscato d'Asti 2005
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Freshly brewed coffee or tea
with Royal pralines
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