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 24th of May 2011 at the Dusit Thani Hotel Bangkok with Chef Julien Lavigne at D’Sens French Restaurant. Chef Julien is a dynamic French chef who is no stranger to the Pourcel brothers’ high standards of French cuisine. Prior to joining D’Sens in October 2 0 0 6 , Julien has worked at a number of the Pourcel brothers’ top restaurants in France and England. His remarkable career began when he completed his Mention Complémentaire en dessert de restaurant (equivalent to complementary distinction in pastry) from Collège Bazeilles, France, in 2001. After spending two years gaining experience working in Reims - first at Le Continental restaurant, Julien’s talents saw him landing a job at the Pourcel Brothers’ La Compagnie des Comptoirs restaurant in Montpellier.

Château Trotanoy Appellation Pomerol Controlée 2005 Complex aromas of sweet black cherries, loamy soil, roasted herbs, coffee, chocolate, and oak dominate the backward, muscular, virile 2005 Trotanoy. Deep ruby/purple to the rim, this broodingly backward, deep Pomerol exhibits admirable intensity, impressive purity, and a long, concentrated finish. Its character is similar to that of the 1998, but with more structure and tannin. I suspect my score will prove to be conservative after a decade of bottle age. Along with Petrus and Lafleur, Trotanoy is the most backward of all the Pomerols. 95 Points – Robert Parker

Gaja, Dagromis Barolo DOCG 2005 The Gaja winery was founded by Giovanni Gaja in 1859 and has been owned and operated by four generations of the Gaja family. It is in the town of Barbaresco which lies just northeast of Alba.

*******************************************************************************

la Chaine des Rotisseurs at Dsens

Date: Tuesday, 24th May 2011

Chef Julien Lavigne

Arrival

Follador Prosecco Cuvee Rose Extra Dry

Wine Dinner

Mille Feuilles au Saumon de Tasmanie, Fumé et Façon Tartare,
Asperges Blanc, Crème de Raifort

Tasmanian Salmon Mille Feuilles, Smoked and Fresh Tartar,
White Asparagus and Horseradish Dressing

Lombard & CIE, Champagne Lombard Blanc de Blanc 2000


Soupe de Cresson, Fricassée d’Escargots en Ravioli, Emulsion de Truffe Blanche

Watercress Cream Soup, Snails Fricassee Ravioli, White Truffle Foam

Château Tour Leognan, Sauvignon Blanc 2007


Noix de St Jacques Americaine Poêlées, Mousseline d’Artichauts,
jus de Betterave vanillée

Seared US Scallop, Artichokes Mousseline and Beet Vanilla Emulsion

Domaine Faiveley, Chablis 1er Cru Montmains 2008


Magret de Canard de Challans Rôti, Cuisse Confite en Civet,
Choux Rouge, Jus de Cuisson Parfumé a l ’Orange

Roasted Duck Challans Breast, Leg confit as a Civet,
Red Cabbage, Meat Jus Scented with Orange

Gaja, Dagromis Barolo DOCG 2005


Sorbet Framboise, aux Arôme de Bière Belge
Sorbet Raspberry with Belgium Beer Flavor

L agneau Australian en Trio, filet Poelé, Parmentier,
Samoussa Croustillant, jus aux Aromates

Australian Lamb trio, seared loin, Parmentier, Crispy samoussa
and Aromatiques Jus

Château Trotanoy Appellation Pomerol Controlée 2005


Blanc Manger aux Amandes, Compote de fraise et Rhubarbe,
Coulis de Pommes Vertes

Almond Blanc Manger, Rhubarb and Strawberry Compote, Green Apple Coulis

L’Etoile, Muscat Sec Cave Veuve 2009


Dusit Thani’s Blended Coffee
Selection of fine teas
Mignardises