Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
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The Chaine’s next dinner will be
on the Tuesday, 25th January
2011.
Reflexions Restaurant at Plaza
Athenee Bangkok a Royal
Meridien Hotel - The Restaurant
was recently awarded Wine
Spectator's 2010 Award of
Excellence.
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Once again we have the opportunity
to dine with one of Bangkok’s
best Chefs. Discover your passion
for the unexpected, and savour the
subtleties of the finest modern
French cuisine at Reflexions. Our
Menu is created by Chef Thibault
Chiumenti, a gifted chef committed
to achieving excellence.
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Tenuta dell”
Ornellaia, Le Serre
Nuove 2007
93 points -
Wine Enthusiast:
"Le Serre Nuove
presents an intense and harmonious bouquet that is
accented by opulent notes of black cherry, chocolate,
cinnamon spice, leather and tobacco. The blend of
Cabernet Sauvignon, Merlot, Cabernet Franc and Petit
Verdot ends long on the close with enduring density and
velvety texture."
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la Chaine des Rotisseurs at Reflexions
Date: Tuesday, 25th January 2011
The Reflexions by Chef Thibault Chiumenti
7:00 PM Reception & Dinner at 8:00 PM
Cocktail
Zardetto Private Cuvée Brut
Gastronomic journey by Chef Thibault Chiumenti
Salade de crabe d’Alaska à la moutarde de Meaux, crudités de légumes,
consommé de homard en gelée, oeuf de caille et mousse éphémère d’asperge verte
Alaskan king crab salad with Meaux mustard, raw sliced vegetables,
jelly of lobster consommé, quail egg and creamy green asparagus espuma
Domaine Rene Rostaing ,Cote Rotie 2006
Noix de St-Jacques d’Hokkaido piquée au chorizo ibérique,
endives au jambon blanc de Paris rôties, micro salade hivernaleet émulsion d’amande
Pan seared Hokkaido scallops picked with chorizo iberico, endive wrapped with
Paris ham, micro winter salad and almond emulsion
Bruno Giacosa, Roero Arneis 2007
Velouté de châtaignes forestière, petits champignons et crème réduite à la noisette
Forest chestnut velouté, baby mushroom and hazelnut cream reduction
Escarpment, Kupe Pinot Noir 2005
Aile de raie pochée farcie au foie gras du Périgord,
fonduede poireaux à la truffes noir et écrevisse au beurre
Poached skate wing stuffed with Perigord foie gras,
leeks fondue with black truffles and buttered crayfish
Domaine Zind Humbrecht ,Gewürztraminer Herrenweg de Turckheim 2003
Filet de veau rôti en robe de jambon Serrano,
tarte fine aux cèpes et croustillant de légumes au chèvre frais
Veal tenderloin wrap with Serrano ham,
fine porcini tart and crispy vegetable ragout with fresh goat cheese
Tenuta dell” Ornellaia, Le Serre Nuove 2007
Ananas rôti au rhum Jamaïcain et vanille de Madagascar,
meringue légère et sorbet au citron yuzu
Roasted pineapple with Jamaican rum and Madagascar vanilla bean,
light meringue and yuzu sherbet
Constanta, Madam Marlbrook 2004
