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Thailand Gala Dinner

Bailliage of Thailand
Bangkok, May 19, 2022

A night in Italy
" In a room full of glittering gowns and tuxedos the food still managed to shine "

The second official gathering of the Bailliage of Bangkok Rattanakosin was a glamorous affair at Clara, the much-lauded modern Italian restaurant set in a renovated house in a quiet neighbourhood near downtown Bangkok.

Despite the snarled traffic, guests made sure to arrive on time in order to snag their chilled glasses of Champagne Billecart-Salmon Brut Reserve NV. Much needed after a frantic commute!

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Red prawn, artichoke, tarragon
Squid, potato, parsley
Swordfish, nduja, chervil
J Hofstätter ‘Joseph’ Gewürztraminer 2018
Trentino-Alto Adige, Italy

Langoustine, piennolo, tomato
almond, basil
Pouilly-Fumé 2019
Domaine des Fines Caillottes (Jean Pabiot et Fils)
Loire Valley, France

Asparagus, sabayon
egg yolk confit, morels
Sommerpalais Riesling ‘off dry’ 2020
Reichsgraf von Kesselstatt - Mosel-Saar-Ruwer, Germany

Homemade pasta, foie gras
duck consommé, herbs
Tohu Whenua Awa Single Vineyard Pinot Noir 2017
Awatere Valley, Marlborough, New Zealand

Pigeon breast, quinoa
carrot, Chianti sauce
Chianti Montalbano Riserva DOCG 2017
Tenuta Cantagallo (Enrico Pierazzuoli) - Toscana, Italy

Lemon, anise, cucumber

Millefoglie (Mille-feuille)
chocolate, salted caramel
hazelnut, cacao
Tokaji Late Harvest Kësõi Szüret 2018
Disznókö - Hungary

In a room full of glittering gowns and tuxedos the food still managed to shine, thanks to the skilful ministrations of Chef Christian Martena and his kitchen brigade.

Formerly Head Chef at local culinary darling Sensi, Martena brings an artistic flair to his home cuisine infusing even the most basic dishes with studied sophistication. A case in point: his pigeon breast, rich and moist, accompanied by a glossy Chianti sauce and a cheeky pigeon leg crisped in quinoa.

For more info on our fledgling local Bailliage, please follow us on Instagram at @chainebkk_rtksn!

Chawadee Nualkhair
Vice-Conseiller Gastronomique

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