Honouring a new culinary star
" It made sense that the Bailliage's February event would be teeming with members "
In a city as big as Bangkok, good Italian restaurants may seem like a dime a dozen. Tuscan steakhouses and Neapolitan pizza spots abound, punctuated by the odd Roman pasta establishment or two.
Accordingly, when a new Italian culinary star appears on the horizon it’s a big deal.
As is the case with Chef Roberto Parentela of Salvia in the Grand Hyatt Erawan Hotel. Born in Sardinia, raised in Piedmont, Parentela combines a confident grounding in classical cooking, edged with a modern, more freewheeling sensibility. This approach made Salvia, opened during the first wave of COVID-19 epidemic, into one of today’s most popular destinations for homey Italian fare.
It made sense that the Bailliage’s February event would be teeming with members. Eager of course to sample Parentela’s creations made especially for the evening.
Comforting standards like:
- vitello tonnato
- porcini mushroom cappuccino
- roasted lamb rack
- hand-made Sardinian ravioli crowned with black winter truffle
- cider sorbet peppered with dehydrated capers
- slow-cooked Sardinian suckling pig cooked two ways.
Dishes were ably paired with a virtual parade of fine wines including Château Reynon Blanc Premières Côtes de Bordeaux 2018 from Cadillac in the Bordeaux region and Domaine du Pelican Arbois Poulsard 2016 from the Jura region of France.
A rich “crostata di fichi” (fig tartlet) with goat’s milk ice cream and toasted hazelnuts, capped off a successful evening.
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