A killer journey at Keller
" Chef Mirco added a touch of Asian flair to his menu of typically continental delights "
The Bailliage’s September event was a return to an old friend. Chef Mirco Keller, is known for his fine dining tweaks to favourites mined from his French-German childhood. He welcomed us back to the salubrious, slightly funky confines of his eponymous restaurant in downtown Bangkok. Guests were greeted with brimming glasses of Maurice Vesselle Cuvée Reservée Grand Cru Extra Brut NV with tasty snacks and opportunities to mingle before dinner.
potato bread, Hijiki seaweed butter
Viognier ‘Domaine des Granges de Mirabel’ 2021
M Chapoutier, Rhône Valley
sweet and sour pumpkin, gremolata sauce
Sancerre ‘Les Monts Damnés’ 2020
Anthony & David Girard, Loire Valley
Splendid Alfonsino (Kinmedai)
(Ed: bright red fish with very large eyes
due to its preference for deep waters)
beetroot, spring onion, morel, vin jaune
Evening Land ‘Seven Springs Vineyard’ Pinot Noir 2021
Granny Smith apple, celery, lime
Hokkaido Wagyu tenderloin A3
foie gras custard, truffle sauce
Brunello di Montalcino DOCG 2017
Collemattoni - Tuscany
raspberry sauce, nectarine sorbet
Sweet treat with coffee or tea
Chef Mirco added a touch of Asian flair to his menu of typically continental delights. For instance, crab soup crowned in hijiki seaweed butter vied with morsels of Boston lobster dabbed with gremolata sauce delighted diners’ hearts.