Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
Dear Chaine Members,
Our next Chaine Dinner is Tuesday, 25th August 2009
At The Mandarin Oriental Bangkok - Le Normandie
Please note that each member will be allowed just one guest for this dinner. (Limited seating)
Once again we have the pleasure of dining with one of our members, newly appointed General Manager of the Oriental Bangkok and our host Mr. Jan Goessing “Maitre Hotelier”.
The Culinary Journey
Executive Chef Norbert A. Kostner
Chef Norbert has been actively involved with many of our Chaine dinners and has been with the Oriental Bangkok for over 20 years as Executive Chef. “The quality of the cuisine has garnered the hotel a reputation of culinary genius over the years, and through his commitment to high standards he was successful in cementing the perception of the venue as an iconic benchmark in the international hotel industry”. – Travel guide grandluxuryhotels.com
Wine Notes -
J.J. Prum, Wehlener Sonnenuhr Riesling Auslese Golpkapsul 2003
(Rated: 97)
Definitely a sense of botrytis in this backward, concentrated auslese. Lush yet not thick, dense yet transparent and light, it seemingly defies gravity with its apricot, honey, citrus and licorice notes, all seamlessly flowing across the palate. “A terrific Riesling” Drink now through 2030
- Wine Spectator
AILE D'ARGENT Bordeaux White 2003
(Rated: 93 points)
Lots of lemon curd and apple character, with peach flavors. Full and waxy, offering lots of fruit and richness. “Big and powerful” Needs time to come around. The best in year’s after 2008.
--James Suckling – Wine Spectator
Domaine Verget, Meursault “Les Clous” 2006
After tasting this one, our whole party fell silent. “C’est magnifique,” murmured Guffens, and we certainly couldn’t have said it better. “Les Clous” shows stunning minerality for Meursault, birthed from Jurassic chalk and clay from which feed 50-year-old vines. Balance, purity, supple mouthfeel and endless length - it’s all here. Aged in barrel, with 20% new wood - Berkley
Best Regards,
Dana Edward Caron
Chancelier Thailande
DINNER MENU
Martini of aromatic tomato jelly with avocado soup
and sea crab remoulade
Zind Humbrecht, Riesling Brand 2002
Tuna and salmon belly Carpaccio
On cucumber and zucchini salsa with young herb salad, crispy bacon and horseradish dressing
Domaine Verget, Meursault Les Clous 2006
Cappuccino of summer garden pea
With Jerusalem artichoke smoothie and mint oil drops
Domaine Verget, Meursault Les Clous 2006
Poached pike fillet
On sautéed spinach and mushroom agnolotti with champagne beurre blanc and small floating beads
Aile d’Argent 2003
Trio of Confit Nicoise
Marques de Murrieta Rioja Castillo Ygay Gran Reserva 1998
Roasted free range lamb rack
With braised lamb shoulder and cabbage dome, grilled lamb sausage, leek compote
And lemony thyme cous cous candle, coffee scented braising jus
Dunn, Napa Valley, Cabernet Sauvignon 2003
Goat cheese parfait
With green tomato-onion chutney
J. J. Prum, Wehlener Sonnenuhr Riesling Auslese Golpkapsul 2003
Chain of Grand Gru chocolates
J. J. Prum, Wehlener Sonnenuhr Riesling Auslese Golpkapsul 2003
Mocha
Soft macarons and mignardises
