Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
The Chaine's next dinner will be on the 25th May 2010
Reflexions Restaurant at Plaza Athenee Bangkok a Royal Meridien Hotel
"The passion of contemporary French cuisine is limitless; my food is a culinary
journey to discover." Chef Thibault.
Discover your passion for the unexpected, and savour the subtleties of the finest
modern French cuisine at Reflexions. Menu created by Chef
Thibault Chiumenti, a gifted young chef committed to achieving excellence.
Made from 70% roussanne and the rest
of the other permitted white varietals of
Châteauneuf du Pape and aged in old
barrels, this wine has stunning richness,
a classic rose petal nose intermixed with
orange marmalade, nectarine, pear, and
lichee. The wine is full-bodied, with
beautiful texture, purity, and crisp
acidity. It should drink nicely for four to
five years, possibly a lot longer.
Chateau Bernadotte is a wine endowed
with a solid tannic structure, well
rounded. It is a rich, charming wine,
delicate and full-bodied
MENU
Cocktail
Foie gras mousse in sunflower bread with passion fruit jelly
Quail egg stuffed with Alaskan king crab meat with old mustard mayonnaise
Tomato and avocado tartar with shaved Grana Padano parmesan and Kalamata olive tapenade
Norwegian smoked salmon and Sainte-Maure de Touraine goat cheese roulade with truffle caviar
Zardetto Private Cuvée Brut
Dinner
Salade de homard du Maine, céleri rémoulade, pomme verte et vinaigrette de homard
Maine lobster salad, celery remoulade, green apple and lobster dressing
Champagne Delamotte Rose
Vol-au-vent d'escargot à la provençal sur compote de tomates, micro salade nouvelle
et émulsion de persil
"Vol-au-vent" of snailss Provencal style with tomato compote, micro salad and parsley emulsion
Vina Mont Gras Chardonnay Reserva 2008
Filet de Dorade royale piquée d'olives noires, légumes
Provençal, coulis de jeunes carottes et piquillos
Royal sea bream filet pick with black olive, Provencal vegetable,
young carrot coulis and piquillos pepper
Domaine De La Janasse Châteauneuf du Pape Blanc 2005
Velouté de cèpes à la forestière,
raviole de poule faisane et émulsion trufée
Wild porcini velvety from the forest, pheasant ravioli and truffle emulsion
Patz & Hall Hyde Vineyards Pinot Noir 2004
Fruit caviar
Filet de pigeonneau de Bresse rôti et patte en pastilla, petits oignons,
pomme de terre fondante et fines lamelles de courgette
Roasted pigeon breast and leg in pastille, baby onion, fondant potato and sliced zucchini
Chateau Bernadotte 1999
Palet de chocolat noir Valrhona, chantilly fruit de la passion et glace a la vanille de Tahiti
Dark Valrhona chocolate cake, passion fruit Chantilly and Tahiti vanilla bean ice cream
Two Hands for Love or Money Cane Cut Semillon 2007
illy coffee or Dilmah tea
Mignardises
