Seasonal celebration at the Park Hyatt Hotel
" The highlight of the menu was the Beef Wellington and its glossy truffle sauce "
Christmas came early in Bangkok for Chaîne members who managed to book a seat at this festive holiday dinner at the Park Hyatt Hotel.
On arrival guests were escorted to a sealed-off section of the hotel, where glasses of chilled Champagne Billecart-Salmon Brut Reserve (served from magnums) awaited alongside an oyster bar, a raclette station, assorted canapes, and dollops of lamb tartare. The festive mood was further enhanced with offerings of roasted chestnuts and glühwein despite the balmy weather.
The seated portion of the evening promised even more surprises, including a seafood cocktail liberally seasoned with a Marie Rose sauce and a crystal-clear pheasant consommé packed with flavour.
“Neptune” seafood cocktail
Sauvignon de Saint Bris 2019 - Bernard Defaix
Pheasant consommé, gold glitter
Alsace Grand Cru ‘Rosacker’ Riesling Calcaire 2018
Domaine Julien Schaal
Monkfish medallion “en papillote”
Chablis ‘Terroir de la Chapelle’ 2020 - Patrick Piuze
Chef’s recipe veal kidney and sweetbread
Côte de Nuits-Villages 2018 - Domaine Sylvie Esmonin
truffle sauce, charred red chicory
sugar snap peas, salsify in butter
Château Brane Cantenac 2014 - Margaux 2e cru classé
Vacherin Mont d’Or
Alsace Gewürztraminer ‘Clos Windsbuhl’ 2018
Domaine Zind Humbrecht
Muscat de Beaumes de Venise 2018
Domaine des Bernardins
Coffee and tea
The highlight of the menu was the Beef Wellington and its glossy truffle sauce.
The evening finished as it started, with the merry mingling of friends around a table groaning with food. This time, desserts, cheese, and of course, more mulled wine.
Chargée de Presse