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.

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Crab soup
potato bread, Hijiki seaweed butter
Viognier ‘Domaine des Granges de Mirabel’ 2021
M Chapoutier, Rhône Valley

Boston lobster
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
Oregon, USA

Granita
Granny Smith apple, celery, lime

Hokkaido Wagyu tenderloin A3
spinach, potatoes
foie gras custard, truffle sauce
Brunello di Montalcino DOCG 2017
Collemattoni - Tuscany

Chocolate crunch
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.

Chawadee Nualkhair
Vice-Conseiller Gastronomqiue