Chaîne des Rotisseurs Dinner

 Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE

The Chaine’s next dinner will be on Tuesday the 23rd of November 2010 at The Centara Grand and Bangkok Convention Centre @ Central World.. Once again we dine with one of our Member establishments at Restaurant 55. We begin experience with cocktails at Red Sky Bar on the 55th floor. Priorato

Executive Chef Paul Hoeps brings years of experience from Germany to Egypt, China to Australia . His extensive background in fine dining establishments range from classical dining rooms, Michelin Star restaurants, contemporary Australian and acclaimed Resorts. Over the last 20 years Chef Paul has worked for The Conrad Hotel, Hilton International, Sheraton and the Oberoi in the position of Executive Chef prior to Joining the Centara Grand and Bangkok Convention Centre @ Central World.

97 points Robert Parker's Wine Advocate: "The 2006 Ornellaia flows from the glass in a profound expression of ripe, dark fruit. With time in the glass layers of minerals, cassis, tar, sweet herbs and French oak emerge, adding further complexity. This harmonious Ornellaia combines the richness of the vintage with superb freshness and awesome balance. Today the wine’s sheer density almost manages to hide the tannins, but they are there, and the wine will ultimately benefit from a few years in the cellar.”

Priorato Alvaro Palacios Finca Dofi 2000 "Finca Dofí is a blend of Garnacha, Cabernet, Merlot, Syrah and Cariñena. Like L’Ermita, Dofí combines power and richness with great breeding and finesse. “Thick, dense and suave, with vibrant flavors…95 rating” Steve Tanzer”

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la Chaine des Rotisseurs at Restaurant 55

Tuesday, November 23, 2010

Centara Grand Hotel - 7PM

Le Boeuf en 5 Façons

Gelée de queue de boeuf, petits boeoeoeuf, légumes d'hiver
Ox tail terrine in its own jelly, winter vegetables
Silver Oak Cabernet Sauvignon Alexander Valley 2004

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Os a Moelle farci de Foie Gras, petite mouillette



Duck Liver filled Bone Marrow, Baguette breadstick - Périgourdine sauce
Tenuta dell Ornellaia, Ornellaia 2006

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Carpaccio de Wagyu, son fumet parfumé aux truffes



Wagyu carpaccio, truffled beef consommé
Domaine Du Pegau Chateauneuf du Pape Cuvee Reservee 2005

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Joue de Boeoeoeoeuf en daube Provençale, pâte fraîche aux olives



Duo of Beef Cheek Ravioli
Primo Estate Joseph Angel Gully Shiraz 2007

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Pièce de Rumsteck Wagyu MS-9
Rôti a la broche puis grillé a la flamme, gratin de légumes du marché



Spit roasted Wagyu Rump MS-9
Quickly seared on flaming coals, vegetable gratin, reduced juices
Priorato Alvaro Palacios Finca Dofi 2000

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Saint Félicien, quelques feuilles vertes a l'huile de noix
Saint Felicien Cheese, Chicory lettuce dressed in walnut oil

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« Tentation d'Automne »
Mousse de Marrons, Dacquoise de Noisette,
Chocolat au Lait Valrhona et Macaron dur, Compote d’Airelles sauvages



“Autumn Temptation”
Chestnuts and Jivara 40% Milk Chocolate Mousse,
Piedmont Hazelnut Biscuit and Macaroon Crunch
Weingut Robert Weil Riesling Kiedrich Grafenberg Auslese 2002

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Thés et Café
Petits Fours, Chocolats et Mignardises
Tea and coffee
Hand dipped chocolates, petits fours and mignardises