The Centara Grand & Bangkok Convention Centre
at Central World Presents
Rôtissoire Dîner With: Chef Michel Brelière
Date: Tuesday 24th November 2009 - 7:00 PM at
Restaurant 55
Wine Advocate - The 2003 Chateauneuf du Pape has
started to close down after bottling, but there is no
doubting its high quality. Inky ruby/purple to the rim
with a glorious nose of black cherry liqueur, minerals,
and flowers, the wine is full-bodied, surprisingly well
-defined despite what Daumen said was virtually no
acidity and incredibly high pH, and a monster finish
of close to a minute. This is a stunning Chateauneuf
du Pape that is playing it close to the vest at the moment, but it is loaded and should
emerge from its dormancy in about 2-3 years and drink well for years. Score: 92. —
Robert Parker, February 2006
The Wines
JJ Prum Wehlener Sonnenuhr
Riesling Spatlese 2004
Puligny Montrachet 2004
d'Armailhac 2004
Domaine de la Vieille Julienne 2003
Royal Tokaji Nyulaszo 6
Puttonyos 1995
Chef Michel Brelière is French, and
graduated from the Lycée Technique
Hotelier in Thonon les Bains,
France. He has worked on five
continents in such places as The
Mandarin Oriental - Jakarta, The
Oberoi Bali, Sheraton Bahrain,
Sandals Princesa del Mar in Cuba.
He opened The Residence in Tunis one of the Leading Hotels in the
World. Prior to joining with Central World Hotel & Bangkok
Convention Centre as Executive Chef, Mr. Brelière was Executive
Chef at Aruba Renaissance Resort and Casino.
MENU
Petite Caille des Dombes farcie
Stuffed Quail from the French Dombes, with Apple and Livers
Watercress and endive salad, hazelnut oil dressing
JJ Prum Wehlener Sonnenuhr Riesling Spatlese 2004
Soupe de Cèpes en Croute
Cream of Porcini under a Puff Pastry Cap
Puligny Montrachet 2004
Ecrevisses du Marais Poitevin gratinées
Gratinated Crayfish, Cognac scented sauce Americaine
Puligny Montrachet 2004
Râble de Lapereau rôti, Aubergine confite
Slow roasted Saddle of Rabbit, baked Eggplant
d'Armailhac 2004
Dos de Sanglier "en Fine Poivrade"
Roast Rack of wild Boar,
Vieille Julienne Pepper Sauce and “Forgotten” Winter Vegetables
Domaine de la Vieille Julienne 2003
Vacherin du Mont d’Or
Soft Cheese from the Jura Mountains
Lamb’s Lettuce Salad, Walnut Oil and Sherry Vinegar
Royal Tokaji Nyulaszo 6 Puttonyos 1995
Soufflé glacé aux Châtaignes et à l’Amaretto
Iced Amaretto Chestnut Soufflé
Hot spiced Chocolate Sauce
Royal Tokaji Nyulaszo 6 Puttonyos 1995
Thé ou Café
Truffes et Crottes
Coffee or Tea
Chocolates and Pralines
