Members and their guests filled the elegant former family home of Chef Tam Chudaree Debhakam for this latest fully subscribed event.

The entire restaurant belonged to the Bailliage for one night! A miracle as it’s one of the city’s most sought after tables and the setting for a celebration of one of the most rapidly rising stars of the Thai culinary landscape. A recipient of a Michelin star and considered one of Asia’s top 50 best restaurants, Baan Tepa Culinary Space prizes sustainability. Each of its dishes features local ingredients inspired by traditional methods.

RECEPTION

Rice sourdough brioche
chicken liver mousse
jaew (Thai dried chilli dipping sauce)
pickled shallot, toasted rice
Champagne Autréau de Champillion
Blanc de Blanc Grand Cru Brut NV

MENU

Hearty greens
Grilled cabbage, tamarillo, celtuce
Chablis 1er Cru ‘Montée de Tonnerre’ 2020
Domaine Julien Brocard

Crab Crab Crab
Blue crab chawanmushi
Trang soft-shell crab, yellow curry
Domaine Albert Mann Pinot Gris ‘Hengst’
Alsace Grand Cru 2017

Dong Dang
Dried aged squid
lemongrass

Grilled Tapi river prawn
Prawn fat emulsion
garden nam yum
baked prawn rice
Le Due Terre Pinot Nero
Colli Orientali del Friuli 2017 - Italy

Jack Jack Jack
Jack fruit, Prachuab chocolate
Gewurtraminer ‘Furstentum’
Selection de Grains Nobles 2018
Domaine Albert Mann

Coffee or tea

Several dishes served were Chef Tam’s crowd-pleasing hits, especially the “Crab crab crab” and the “Grilled Tapi river prawn”.

Other dishes, like the jackfruit accompanied by local Prachuab chocolate, were new creations unveiled specifically for the Chaîne that evening.

The wines complemented the dynamic flavours of Thai food perfectly without resorting to formulaic choices.

All in all, the evening was a success. Welcome surprises came from both kitchen and the Échanson’s wine choices.

Chawadee Nualkhair
Vice-Conseiller Gastronomique