Chaîne des Rotisseurs Dinner

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

This years Chapitré Dinner will be on Friday 25th March 2011. Our Venue is Tables Restaurant at The Grand Hyatt Erawan Bangkok. Maître Hotelier Richard Greaves the Hotels General Manager is our host and recently appointed Mark Hagenbach as Executive Chef, Mark is an Australian national with over 23 years’ experience in Luxury hotels worldwide.

Chef Mark started building up his culinary expertise and experience with the Hilton Group in Australia in 1987. In 2001 he joined The Oberoi Group, with his first assignment as Executive Chef of The Oberoi Lombok in Indonesia. Then, in January 2003, Chef Mark was promoted to Executive Chef of both The Oberoi Bali and The Oberoi Lombok resorts. In 2005, Chef Mark was appointed Executive Chef of The Oberoi Sahl Hasheesh in Egypt and, under his guidance, the hotel won nine medals at Salon Culinaire events. He was then transferred to The Oberoi Rajvilas in Jaipur, India, in 2006. After eight successful years with The Oberoi Group, he joined the Hyatt in January 2008, his first position was at Hyatt Regency Belgrade in the Republic of Serbia as Executive Chef, and in January 2011 he was appointment Executive Chef of the Grand Hyatt Erawan Bangkok.

Hermann Donnhoff, Schlossbockelheimer Kupfergrube Riesling Spatlese 2003 “Intense scents of slate as well as minerals burst from the glass of the medium-bodied and seductively sexy 2003 Riesling Spätlese Schlossböckelheimer Kupfergrube. Broad, rich, and plush, it boasts plump, seamless layers of powerfully flavored poached pears, apples, and candied slate. This dense, fat, and prolonged wine should be drunk over the next 15 years. Bravo to Helmut Dönnhoff for this magical line-up!” 93 points - Robert Parker

The 2001 Marques de Murrieta Rioja Castillo Ygay Gran Reserva 2001 was an exceptional vintage in Rioja that produced extremely complex wines with huge aging potential. The 2001 Marques de Murrieta Rioja Castillo Ygay Gran Reserva was one of the top 10 wines included in the Top 100 wines of 2009 of Wine and Spirits magazine. Color: red with purple color with some brick color at the rim. Nose is very complex, red and dark fruits, cigar box, vanilla, spices, mint, some meaty tones as well. Taste is real finesse, pure silk; intense flavors of red fruits and American oak (not over-oaked, just perfectly balanced), fine tannins, chocolate, red peppercorn, dry plums, medium acidity. Palate is very Bordeaux with great complexity. This wine is exceptional. 90 Points – Wine Advocate

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la Chaine des Rotisseurs at Tables Restaurant

Date: Tuesday, 25th March 2011

Pre Dinner Reception

Sélection of Canapés featuring live cooking stations

Domaine Bernard Delmas, Cremant de Limoux AC 2005

European Gastronomic Journey with Chef Mark Hagenbach

Austria


Apple wood” Smoked Salmon, Crisp Sweet Bread, Pickled Onion, Dill Dressing
Fred Loimer, Langenloiser Spiegel Gruner Vetliner Trocken 2007

Germany


Pressed Ham Hock, Veal and Lamb Terrine, White Asparagus, Rhubarb Compote
Hermann Donnhoff, Schlossbockelheimer Kupfergrube Riesling Spatlese 2003

Portugal


Salt Cod Brandade, Lemon Oil, Confit Garlic
Lavardores de Feitoria, Tres Bagos Sauvignon Blanc DOC 2007

Norway
Orange - Lime Aquavit Sorbet

Spain
Peri Peri Gambas, Chorizo, Saffron-Tomato Broth
Rioja Castillo Ygay Gran Reserva 2001

France


Roasted Breast of Pigeon, “Pithvier” of Foie Gras, Morel and truffle, Cherry Reduction
Pinot Noir Cuvée Apolline AOC, Domaine Bott Geyl, Alsace, France 2005

Italy
“Spasso” Home Made Cheese, gazpacho jelly, San Danielle Ham, Balsamic
Zenato, Rigoletto Santa Christina IGT 2006

Switzerland


Selection of Swiss Chocolate Miniatures
Each Element Made of Felchlin Chocolate from Switzerland.