First impression
Duo offer up classy lobster bisque
It is commonly said that, in a relationship, the first impression is extraordinarily important. The initial moments when you encounter another individual are the most memorable. Apparently it also hints at the quality of the circumstances that are to follow.
And it’s the same when it comes to a fine dining feast.
For a multi-course gala meal, to come up with the perfect first course is often seen as a monumental challenge. The perception of the entire eating affair also depends on how satisfied guests are with the very first bites.
At the 2016 Bangkok Chefs Charity Gala Dinner, the culinary first impression is gorgeously crafted by the event’s veteran participants, executive chef Mark Hagenbach of Grand Hyatt Erawan Bangkok and executive chef Jose Martin Ruiz Borja of Renaissance Bangkok Ratchaprasong Hotel.
Hagenbach and Borja have been supporting the charitable affair for several years now. But it is the first time the two good friends worked together as a pair to create a dish. And it has proved a fertile relationship.
“Working with different chefs each year keeps the creativity and the inspiration for ideas relevant and current,” the Australian Hagenbach said.
“Chef Jose and I agreed that we wanted to do an elegant and appealing starter. I think we have achieved this collaborating together with a fresh perspective and mindset.”
The couple’s creation, Canadian lobster with white asparagus bisque, lemon crème and pistachio cranberry brioche, promises to enchant keen epicures with a photogenic and palatable exhibition of top-notch ingredients and refine tastes.
“Everybody likes lobster and asparagus,” Spaniard Borja noted. “We collaborated on the components and balance of the dish, light and lovely with focus on taste and style.”
The cold water lobster from Canada and white asparagus, which will be at the season peak in July, from France are chosen to represent an overture of the gourmet dinner for their world celebrated quality.
The crustacean is professionally cooked and served chilled to yield a firm supple texture and naturally flavoursome taste. The seafood is complemented by sweet crunchy spears of white asparagus, droplets of lemon crème and a subtle, bisque-like dressing.
Whereas the brittle and airy brioche wafer seasoned with pistachio crumbles and cranberry granules adds a scrumptiously frisky finish to the experience.
The Canadian l obster with white asparagus bisque, l emon crème and pistachio cranberry brioche first course will be served with Luis Felipe Edwards Marea Valle de Leyda Sauvignon Blanc 2013, Leyda Valley, Chile.