Finally, an Ordre Mondial des Gourmets Dégustateurs (OMGD) event was held by the Bailliage of Phuket after many cancellations due to COVID-19 challenges. A truly special night as it was also the last event organised by Vice-Échanson Paul Poole to whom we give a heartfelt thank you.

A word from Paul: caviar is typically served with vodka or champagne. At this OMGD dinner, set in the comfort and calm of InterContinental Phuket Resort’s ‘The Pavilion, Sawan’ - the Thai for 'heavenly' - we had both! Pairing vodka and caviar is customary throughout the world of gastronomy. Like wine and cheese, they ideally complement. Served ice cold, vodka has a subtle flavour permitting caviar’s distinctive to prevail. Caviar’s savoury saltiness finds an excellent counterpoint in champagne’s clean, crisp taste.

The evening started with canapés accompanied by two beautifully crafted cocktails: “Kristall Night”: vodka-infused pineapple, coconut water, lime, pandan, citrus and “Kristall Swizzle”: vodka-infused bael fruit and roselle, apple, elderflower, lime, champagne.

The caviar, vodka and champagne combinations were:

Italian-Russian traditional
Eel prepared in three steps, cured in herbs, dry aged for three days, overnight marinated in sherry accompanied by distilled cherry essence
Champagne Besserat Bellefont Blanc de Blancs Grand Cru NV
Zubrowka Bison Grass Vodka - Poland

Oscietra Sturia
Lukewarm red king Carabineros, sabayon from free-range organic eggs, cold brew pine essence, 50 years’ old Modena balsamic vinegar, vodka jelly
Champagne Billecart-Salmon Extra Brut 2009
Stolichnaya Gold Vodka - Russia

Classic Beluga
Pan-fried “cheung fun” ravioli filled with braised monkfish cheek in a stock of roasted herbs with foam from “barrique” whiskey
Champagne Louis Roederer Brut Nature 2009
Soplica Staroploska Vodka - Poland

Oscietra Sturia
Charred, slow-cooked fillet of hybrid Beluga sturgeon from Hua Hin, charred leeks, fermented kumquat, Pedro Ximenez reduction
Champagne Philipponnat Royale Réservé Rosé Brut NV
Chase Vodka - Herefordshire, United Kingdom

Oscietra Italian-Russian traditional
Tiramisu made from house smoked mascarpone and eggs
Champagne Andre Beaufort Blanc de Noirs 200
Beluga Noble Premium Russian Vodka

It was a brilliant evening! Thank you to an amazing team with Chef Frederick Wisselink at the steering wheel. All were presented with certificates of appreciation. A framed “restaurant” diploma was given to General Manager Bjorn Courage by Alan Kam, Bailli Délégué Honoraire.

Lena Willoch
Vice-Chargée de Presse Honoraire