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Thailand Festive Dinner

Bailliage Bangkok Rattanakosin, Thailand
Bangkok, December 15, 2022

Christmas Spirit at the Kimpton Maa-Lai
" we embraced the Chaîne traditions of great food, wines and camaraderie "

The Bailliage proudly held its inaugural Christmas Dinner at the Kimpton Maa-Lai, an award-winning new hotel known for its innovative design and restaurants. The hotel is a part of Velaa Sindhorn Village which is situated in the centre of Bangkok’s Central Business District. It is one of the most modern lifestyle complexes cherished by well-heeled Bangkokians.

How better to celebrate our members’ overwhelming support in their participation at sold-out events throughout the year than bringing everyone together for a pre-Christmas extravaganza.

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Pre-Dinner at Craft Terrace

Live Stations
Milk-fed veal tartare, Norwegian salmon gravlax
jalapeño, Dijon mustard, onions, parsley
eggs, capers, lemon, tabasco
cornichons, Worcestershire sauce, pepper
crispy baguette points

Smoked and grilled tiger prawn ceviche
salsa tomato verde, charred nopales leaves
toast points, hand-made corn tortilla crisps

Oyster Bar
oysters, freshly shucked
steamed razor clams, green-lipped mussels
seasonal condiments

Raclette with condiments

Champagne Billecart Salmon Brut Rosé NV

Dinner at Stock.Room

Live Station
Mulled wine
brandy, Valencia orange slices, cloves, cinnamon
Vietnamese star anise

Pacific hamachi carpaccio
mixed-rocket, champagne citrus
locally sourced habanero chilis
tomato relish
Chablis 1er Cru ‘Côtes de Lechet’ 2020
Bernard Defaix, Brugundy

Parsnip, celery root bisque
Alaskan king crab, leeks, pomegranate
Chablis 1er Cru ‘Côtes de Lechet’ 2020
Bernard Defaix, Burgundy

Tortellini
honey-ginger roasted pumpkin squash, seared foie gras
chipotle emulsion
Dr Loosen ‘Blue Slate’ Riesling Kabinett 2020
Mosel Valley, Germany

Young rhubarb sorbet
Champagne

Pheasant
morel mushrooms, creamy corn polenta
baby Brussels sprouts
fava beans, crumbled goat cheese
Barbaresco ‘Vallegrande’ 2019
Ca’ del Baio, Piedmont, Italy

Roasted venison tenderloin
beetroots, turnips, shallots, horseradish
red currant, juniper berries sauce
Crozes-Hermitage ‘Silène’ 2020
Domaine Jean-Louis Chave, Northern Rhône

Dessert table
Vacherin cheese
Assorted Christmas international desserts
Crepes attended live station
Traditional English trifle
Classic baked Alaska
Decadent sticky toffee pudding
White Christmas pudding
Sticky stem-gingerbread
Pierre Ferrand Ambre spiked eggnog cookies
Captain Morgan holiday rum balls
Panettone

Together we embraced the Chaîne traditions of great food, wines and camaraderie.

Catherine Bowers
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