It is a truth universally acknowledged, that a restaurant in Bangkok around the time of Thai New Year, must be in want of diners. That was not the case on the evening of April 20th at French specialist restaurant, Cagette. Bailliage members descended en masse to a meal featuring all the best cuisine that the continent has to offer in a relaxed, convivial setting.

Fortified with welcome flutes of Champagne Nathalie Falmet ‘Terra’ Extra Brut 2012, attendees flocked to the rustically styled dining room.

RECEPTION

Gougères
Taramasalata on blinis
Tapenade and focaccia
Champagne Nathalie Falmet ‘Terra’ Extra Brut 2012

MENU

Seafood Platter
Oysters fine de claire No3
mussels, razor clams, whelks, prawns
sauces and dips

All About Fish
Selection of home-cured, smoked
and marinated fish preparations,
ceviche and rillettes
served with rye bread, blinis and Isigny butter
Champagne Etienne Sandrin ‘Mouille-Brant’ Extra Brut 2017

Campagnarde
Home-cured cold cuts, pork terrine
duck ‘paté en croute’, rillettes, French cheeses

Provence
Selection of home-made vegetarian delicacies
peppers, wild mushrooms, olives
tapenade, pistou, sundried tomatoes, houmous
served with French baguette, house green salad
Champagne de Sousa ‘Chemin des Terroirs’ Brut NV

Fish Course
Wild sea bass ‘en croute’
fennel declinaison
organic green asparagus
brown crab risotto, saffron, chorizo
Champagne Chevreux-Bourcelle ‘La Parcelle La Capella’
Zero Dosage 2017

Meat course choices
Pigeon ‘Au Chapeau Bressan’
stuffed with foie gras and chanterelles
truffle jus
or
Magret of free-range duck
roasted in honey and thyme
or
Poached free-range chicken breast ballotine
bell pepper and vinaigrette sauce

Side dishes
Wild mushrooms, creamed spinach, gratin Dauphinois
Champagne Ruinart Brut Rosé NV

Sharing platter desserts
Lemon tart, chocolate mousse
apple terrine, Paris-Brest gâteau
crème brulée

Tea or coffee

After sampling several different champagnes and being regaled with many fine courses, members and their guests were sent back into the night to search out more adventures on their own.

Chawadee Nualkhair
Vice-Conseiller Gastronomique