Arranged at short notice this intimate dinner for 20 was a great success because the passion of the Twinpalms Phuket Resort’s General Manager, Olivier Gibaud, is that his guests have a very enjoyable, memorable visit.

We certainly did with the perfect elements: warm, relaxed atmosphere; simple, carefully-chosen menu with a truffle theme; home-style cooking with fresh ingredients prepared by Chef Miguel; perfectly-matched wines; friendly, welcoming and efficient service; plus the company of good friends.  What more could one ask?

The principal aperitif was an eight day truffle-infused mojito made with the finest Chalong Bay rum. The rum is distilled in Phuket by Thibault Spithakis and Marine Lucchini who were at the dinner.

Accompanying canapés were black summer truffle tapenade on homemade white bread with Parmesan cheese shavings and smoked salmon on homemade white toast with black truffle mustard mousse and spring onion.

The menu was introduced by Hotel Manager Khun Sitticheai. Throughout the evening he was constantly in attendance ensuring everything went well.

We commenced with fresh fig paired with a Negroni Sbagliato which was not to everyone’s taste but enjoyed by many.

Schloss Vollrads Sommer Riesling Trocken 2013 from the Rheingau was served with the warm shiitake salad. Bright, vibrant pale yellow in colour, round and fruity on the nose with notes of apples, pears and pineapple, this German wine was characterized by its elegance.

Seared scallops were paired with Napa Valley’s Grgich Hills Fumé Blanc 2015, a very pleasant sauvignon with flavours of lemon, white peach and dried apricot. Due to the cool climate in the growing region the minerality and crisp notes were accentuated.

Truffles included with the Beef Wellington perfectly matched the flower and spices of a Marchesi di Barolo Reserva 2004. Its deep ruby red colour, intense bouquet and soft tannins added to the pleasure of the partnership.

Truffle brie cheese was matched with Marques de Riscal Reserva 2006. To conclude the impressive menu we enjoyed foie gras macaroons with 2008 Quady Orange Muscat ‘Essensia’ from California.

Our thanks went to Chef Miguel and his brigade as well as to the serving staff for the fine food and excellent service.

At the end of the dinner, Olivier presented our Bailli, Ian Lancaster, with a birthday present of two bottles of Louis Roederer ‘Cristal’ champagne which he shared with us all!

Trevor Stanwell
Vice-Chancelier