THE 2016 BANGKOK CHEFS CHARITY DINNER MENU & WINES
CANAPÉS Indian-inspired fresh rice paper rolls with salmon, fragrant herbs and spices Butter-poached langoustine on buckwheat crackers, white miso aioli and sesame nori Lamb brioche Wellington with eggplant caviar, balsamico pearls and sun-dried tomatoes Carrot, kohlrabi and fresh herb wantons with salsa verde THE CHEFS Roland Kaiser, Banyan Tree Bangkok James Norman, Siam Kempinski Hotel Bangkok FIRST COURSE Canadian lobster, white asparagus bisque, lemon crème and pistachio cranberry brioche THE CHEFS Mark Hagenbach, Grand Hyatt Erawan Bangkok Jose Martin Ruiz Borja, Renaissance Bangkok Ratchaprasong Hotel THE WINE Luis Felipe Edwards Marea Valle de Leyda Sauvignon Blanc 2013, Leyda Valley, Chile SECOND COURSE Slightly-smoked Hokkaido scallop, citrus sea vegetables sphere, butterfly pea flowers, dashi consommé, crispy wakame THE CHEFS Thitisorn Amatasin, The Sukhothai Bangkok Gael Lardiere, Plaza Athenee Bangkok, A Royal Meridien Hotel THE WINE Dog Point Chardonnay 2013, Marlborough, New Zealand THIRD COURSE Blue crab, santol salad, pineapple, coconut and candied cashew nut THE CHEFS Andrew Brown, Chatrium Hotel Riverside Bangkok Koenraad Inghelram, Inter-Continental Bangkok THE WINE Luis Felipe Edwards Marea Valle de Leyda Sauvignon Blanc 2013, Leyda Valley, Chile FOURTH COURSE Home-made green tea and fermented garlic pasta, crustacean infused tea oil emulsion, red amaranth leaves THE CHEFS Somchai Deeying, Centara Grand & Bangkok Convention Centre at Central-World Pierre Andre Hauss, Thai Airways International THE WINE Les Vins de Vienne Viognier 2013, Rhone Valley, France FIFTH COURSE Antony Pan-fried Scholtmeyer,rhubarb foie purée,THE gras, The CHEFS blueberryhibiscusOkura Prestigesauce macaroon, Bangkok Amiral Michael de Hogan, BeychevelleTHE MarriottWINE AOC Queen’s Saint-JulienPark 2010, Bordeaux, France Bread-crusted SIXTH Scottish COURSE salmon, vegetables fantasy, lettuce coulis THE CHEFS Aurelien Poirot, Mandarin Oriental, Bangkok Kevin B. Thomson, JW Marriott Hotel Bangkok THE WINE Les Vins de Vienne Viognier 2013, Rhone Valley, France SEVENTH COURSE Cured duck breast, tamarind liquid croquette, fruit powder, herb salad THE CHEFS Nathan Chilcott, Bangkok Marriott Hotel Sukhumvit Philippe Keller, Dusit Thani Bangkok THE WINE Vincent Girardin Domaine de la Tour Du Bief AOC Moulin a Vent Clos de la Tour 2010, Burgundy, France SORBET Beetroot and kaffir lime sorbet, passion fruits sphere and sponge, Chaipatana camellia oil snow and candied beetroot THE CHEF Pisit Jinopong, The Dhara Dhevi Chiang Mai MAIN COURSE Deboned Australian lamb loin in golden puff pastry, palette of seasonal vegetables and thyme-scented Madeira sauce THE CHEFS Norbert Kostner, Bangkok Chefs Charity founding chef Philippe Gaudal, The Landmark Bangkok THE WINE Majella Shiraz 2012, Coonawarra, Australia DESSERT Valrhona manjari chocolate dome with iced lemongrass praline, mango passion fruit salsa THE CHEFS Gunter Angermann, Royal Orchid Sheraton Hotel & Towers Marc Erwin Cibrowius, Shangri-La Hotel Bangkok THE WINE Petit Guiraud AOC Sauternes 2013, Bordeaux, France PETITS FOURS & COFFEE Hand-dipped chocolates, petits fours and mignardises Freshly-brewed coffee, selection of fine teas and soothing herbal infusions