Our dinner at the historic Jim Thompson House provided an ambiance of time gone by with ceiling fans that placed you back in the days of Ernest Hemingway.

From the Westin Grande Bangkok Executive Chef Pierre-Andre Hauss with his brigade delightfully prepared an exquisite dinner for forty-two Chaine members and Guests. The Confit of leg of Hare in pinot noir sauce with walnut and speck spatlze was truly the dish of the evening.

Jim Thompson House   L'Alsace a Table   Chef's Canapes Echeverria Cabernet Sauvignon 2003 Omaka Springs Riesling 2004   ****   Croutons with light Cream, Onion and cured Bacon Domaine Zind Humbrecht Gewuerztraminer Turckheim 2001   ****   Norwegian Fjord Salmon Sausage on a Bed of creamy Leeks Domaine Zind Humbrecht Gewuerztraminer Turckheim 2001   ****   Pikeperch with Sauerkraut and Foie Gras Reduction  Domaine Zind Humbrecht Gewuerztraminer Turckheim 2001   ****   Crepinette of Pig's Trotters with black Truffles and Ale Domaine de la Janasse Cotes du Rhone Villages Terre d'Argile 2001   ****   Sorbet Betterave   ****   Confit of Leg of Hare in Pinot Noir Sauce with Walnut ans Speck Spaetzle Domaine du Pagau Chateauneuf du Pape Cuvee Reservee 2001   ****   Mousse de Fromage Blanc a la Framboise Fraiche Delamotte Rose N.V. Photo Gallery