Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
DINNER MENU
Cocktail canapé
Zardetto Prosecco Brut
Sea bass cannelloni with << Fine de Claire >> oyster,
scallop tartar, and finger lime
Joh.Jos. Prum Graacher Himmelreich Riesling
Spatlese 2004
Burgundy snail’s flambé with Cognac, snail caviar
and pig’s trotter breaded with aged Parmesan
Escarpment Martinborough Pinot Noir 2005
Brittany lobster ragout with crispy Serrano ham and
bisque emulsion
Primo Estate Sauvignon Blanc 2008
Pan seared filet of turbot on roasted fresh tomato
and eggplant caviar
Flagstone Noon Gun 2006
Champagne Elderflower sherbet
Challans duck breast stuffed with foie gras on
roasted turnip and potato with poached fig
In red wine
Chateau Clerc Milon 2004
Passion fruit dome, Valrhona Guanaja and Jivara
chocolate mousse with hazelnut thyme ice cream
Royal Tokaii 5 Puttonyos 1999
Mignardises
Illy Coffee or Dilmah tea
