The Chaîne in Thailand celebrated its 48th anniversary with an Annual Chapitre at the Four Seasons Hotel Bangkok, a new star on Bangkok’s luxury hotel scene.

The event, led by Bailli Délégué Joe P. Thawlivejjakul in his capacity as a Member of the Conseil Magistral, began with an Induction Ceremony to welcome new members and officers. Following the ceremony, we were greeted with Ferrari Brut and canapés on the terrace by the Chaophraya River.

Dinner was served in the classic ambiance of Brasserie Palmier. Once everyone was seated, Officers of the newly established Bailliage of Bangkok Rattanakosin were introduced: Molchaya Tejapaibul as Bailli and Natayada na Songkhla as Vice-Chancelier.

RECEPTION

Cold Canapés
Marinated sardines, pickled onions, tomato marmalade
Olive and tomato girolles, octopus carpaccio
Foie gras, cacao bean sablé, figs
Mortadella and mushrooms tart, Bronte pistachio
Hot Canapés
Baccalà, sea urchin, panissa
Barbajuan, eggplant caponata
Parmesan fondue
Ferrari Brut 2012 - Trento DOC
(served from a Methusaleh)

MENU

Poached langoustine
Bronte pistachio, sunchoke
Venica & Venica 'Mayor' 2019
Friulano Collio (Magnum)

Tangerine-seared scallops
almond gazpacho, artichokes
Anselmi San Vincenzo 2019 - Veneto IGT

Risotto with late radicchio
Périgord black truffle
Toma del Maccagno cheese
Barolo Bussia ‘Cicala’ DOCG
Poderi Aldo Conterno 2015

Sicilian lemon and Tahiti vanilla sorbet
quince compote, wild fennel oil

Piedmont milk-fed veal
celeriac granola, purple eggplant tart
black garlic
Brunello di Montalcino ‘Vigneti del Versante’ DOCG 2015
Pian Dell'orino (Magnum)

White chocolate and raspberry millefeuille
warm chocolate foam, hazelnut ice cream
Castellare di Castellina San Niccolò
Vinsanto del Chianti Classico 2014

Petits fours
Basil and Menton lemon chouquette
Taggiasca and chocolate tart

Selection of fine teas
Soothing herbal infusions
Coffee

The gastronomic meal kicked off with a sublime piece of poached langoustine one highlight of the evening. Following the flavourful black truffle risotto, another climax was the Sicilian lemon and Tahiti vanilla sorbet. The Piedmont milk-fed veal was tender and delicate, perfectly accompanied by the purple eggplant tart. A white chocolate and raspberry mille-feuille rounded off the dinner, together with a delectable selection of petits fours.

Catherine Bowers
Vice-Chargée de Presse
Bailliage of Bangkok