A memorable “Summer Delight” themed dinner was hosted at Bruno’s Restaurant by Chef/Proprietor Fredi Schaub, Vice-Conseiller Culinaire Honoraire. Fredi and his team created a wonderful menu perfectly matched with an eclectic selection of delightful wines which was an education in itself.

We were honoured to welcome guest members from national and international Bailliages. Special thanks go to Bailli Délégué Alan Kam, Ola and Grete Holmgren (respectively Chevalier and Dame de la Chaîne) as well as Officier Maître Rôtisseur Linus Knobel, all from the Bailliage in Bangkok. From the Bailliage of Kauai/Oahu on Hawaii we were delighted to welcome Chevalier Harry Bradbury.

RECEPTION

Avocado tomato roll; Marinated pork
Chicken nori; Deep-fried shrimp wonton
Vouvray Brut NV - Domaine Pinon (Loire, France)

MENU
Deep fried crispy rock lobster and sesame scallop
on vegetable-sour cream with tuna dressing
Gelber Muskateller 2014 - Weingut Gruber (Kamptal, Austria)

Curry flavoured chicken cream soup
with julienne of boiled chicken and fried ginger
Chardonnay ‘Terroir 11300’ 2014 - Domaine Bégude (Haute Vallée de l’Aude IGP, France)

Baked puff pastry parcel
filled with a ragout of veal cheeks, Portobello mushrooms and goose liver
served with light Marsala sauce
‘8 Vents’ 2014 - Atlan & Artisan (Mallorca, Spain)

Lime sorbet with basil
Twice cooked lamb rack
with chorizo mash, rosemary jus, glazed baby carrots and broccoli
Epistem No 3 2013 - Atlan & Artisan (Murcia, Spain)

Truffled Brie with pear & apple comfit
Barbera d’Asti ‘Blina’ DOCG 2013 - Agostino Pavia (Piedmont, Italy)

Coconut parfait served on pineapple carpaccio
with pomegranate seeds
Grüner Veltliner Auslese 2011 - Weingut Rabl (Kamptal, Austria)

Freshly brewed coffee or tea
Friandises and Chocolate

At the end of the evening, heartfelt thanks were given to Fredi and the team for making the event a magnificent night to remember.

Supparatch Piyawatcharapun
Chargée de Presse Provinciale