Confrérie de la Chaine des Rôtisseurs
ASSOCIATION MONDIALE DE GASTRONOMIE
BAILLIAGE DE THAILANDE
The Chaine’s next dinner will be Tuesday the 25th of
October 2011 at The St. Regis Hotel - Executive Chef
Leonardo Concezzi arrives in Bangkok from the Famous
Forte Village resort in Sardinia, Italy.
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Chef Leonardo has had the unique opportunity to work
with many international Michelin starred chefs such as
Perbellini, Rocco Iannone, Adriano Baldassarre, Matteo
Vigotti, Marco Stabile, Gaetano Trovato, Thomas
Keller, Joel Robuchon, Aimo & Nadia.
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The Story of St. Regis
The story of St. Regis begins at the forefront of New
York’s Gilded Age, where an elite group of supremely
wealthy families rose to form the country’s first aristocracy.
Among them were such illustrious names as Carnegie,
Vanderbilt and Rockefeller. The leaders of this new social class were the Astor's,
with matriarch Caroline Astor at the helm of high society. Visionary and tenacious, “The” Mrs. Astor created the first
true expression of New York society by hand-selecting those with whom she associated – known as the “400.” This new
experience of exclusivity made even the wealthiest and most renowned eager to become a member of her inner circle.
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It was at this time that Lady Astor’s son, Colonel John Jacob Astor IV, began developing a new style of luxury, focused on
tangible advancements in the comforts afforded the wealthy. These innovations were debuted inside Astor’s classic Beaux
Arts landmark, The St. Regis New York, when it opened in 1904 on 55th Street and Fifth Avenue. Before his untimely
demise aboard the Titanic, Astor was able to fulfill his vision of creating a hotel where gentlemen and their families could
feel as comfortable as they would as guests in a private home. This was in no small part due to the acumen of Lady Astor,
who helped cultivate a sense of luxury and refinement in all aspects of the hotel’s operation. Fresh flowers were brought
in daily, an English-style butler and afternoon tea services were implemented and exclusive social gatherings such as a
midnight supper created an air of grandeur inside the St. Regis that enthralled its guests.
Our venue tonight: The Astor Ballroom
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la Chaine des Rotisseurs at St. Regis

ARRIVAL
Ca’Del Bosco Cuvee Prestige Brut, D.O.C.G.
Cold Bites

Lobster sashimi in ponzu sauce
Foie gras terrine pate in beetroot macaroon
Atlantic scallops escabeche organic orange marmalade
Hot bits

Cumin lamb in mini scone
Poached truffle quail eggs
M E N U

Turbot Carpaccio cepe`s artichoke salad
Oxtail praline, asparagus soup & truffle autumn chips
Antinori Poggio Al Tesoro Solosole Vermentino

Slow cooked Boston lobster infused in Madagascar vanilla
Belon oyster salad
Champagne Delamotte Brut
Vialone nano risotto cepe’s ragout
Musella Amarone delle Valpolicella, Reserva DOCG 2005

Pan fried John Dory with saffron bisque sauce
Antinori Cervaro Della Sala, Umbria IGT 2008

Venison sous vide in petra extra virgin olive oil
Tomato celeriac dim sum
Antinori Tignanello, Toscana IGT Magnum 2007

Fresh fig tart, couscous ice cream and parma ham
P.D.O. Cheese experience
Oremus Tokaji Aszu 3 Puttonyos 2002