A roomful of wine lovers bravely fought payday traffic in order to be in the elegant surroundings of the Michelin-starred Signature Bangkok which towers over the skyscape on the 11th floor of the VIE hotel.

Considered one of the city’s best French restaurants, Signature is helmed by talented chef Thierry Drapeau. Chef Thierry specialises in drawing out subtle flavours of edible flowers and pairing them with the finest ingredients and wines. A natural choice for a Bangkok-Rattanakosin Ordre Mondial des Gourmets Dégustateurs (OMGD) evening celebrating the wines of Burgundy.

As a result, blooms like cosmos, marguerite and sea aster were paired with ingredients as varied as Patagonian toothfish, sweetbreads and duck.

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Amuse-bouche
Heirloom tomato, black olive, Cosmos
Champagne Philipponnat ‘Royale Reserve’ Brut NV

The farm
Klong Phai farm organic egg
mushroom sabayon, truffle coulis, Phlox
Chablis 1er Cru ‘Fourchaume’ 2019 - Albert Bichot

The sea
Patagonian toothfish
potagère, Borage, Marguerite
Puligny-Montrachet 1er Cru ‘Les Combettes’ 2017
Château David de Beaufort, J. Coudray-Bizot

Sweetbreads
andouille, sea aster*
(*also known in French as “oreilles de cochon”, lit. pig’s ears)
Chambolle-Musigny 1er Cru ‘Les Fuées' 2018
Domaine Gilbert et Christine Felettig

Burgaud duck
cherry, pistachio, Capucine
Mazis-Chambertin Grand Cru 2019
Domaine Marchand-Tawse

Strawberry
meringue, Granny Smith, vegetable sorbet

Surprise des vergers
(lit. Orchard surprise)

The wines, selected by Bailli Molchaya Techapaibul, were the true highlight of the evening. They illustrated the wonders of the Pinot Noir grape when shepherded by Burgundy’s finest wine producers. The pinnacle was the Mazis-Chambertin Grand Cru, a fragrant, earthy example of the heights to which the region’s wines can soar.

Chawadee Nualkahir
Vice-Conseiller Gastronomique