HAUSER’S
Cordon Noir Induction
CAVIAR GOURMET DINNER
26. JUNE 2016, MINBURI - BANGKOK
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Well set table awaiting
diners |
Noi & Bonchoo in
action |
Chitthip with Noi |
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Noi’s great flower boquet |
Philippe prepares tartar |
Classical caviar on ice & blini’s |
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Marco
& Bruno spoon our caviar |
The ilusstre group of
dinners |
Many blini’s little
caviar !! |
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Perfectly steamed salmon
steak |
I love the pumpkin-apple
soup |
Classical Boeuf en daube |
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Enjoying the salmon |
Slurping the soup |
Chef proudly present the beef |
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Tete de moine, typical Swiss |
Noi is the rosette expert |
Well aged artisan Gruyere cheese |
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Welcome the new Member |
Member card any benefit?? |
Proud professional Philippe |
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Our proud host with the guests |
Change the photograper |
Lovely apple crumbe & ice-cream |
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What a manifique ice wine |
And more cheese |
Anybody does not love this!! |
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On Saturday
evening on 25th June we have had a dinner amical among old friends
in the residence of Noi & Philippe Hauser in Minburi, in the outskirts of
Bangkok.
Philippe a
longtime friend and former chef, working know as a sales director for
international Hotel & Gastronomy Equipment Company for entire Asia and is
most the time on the road, but he finally managed to get a free weekend to
celebrate the caviar Dinner in his house and become a professional member.
Philippe
created a tasty menu including 4 different caviars as attached
Amuse
Bouche
Mini Tuna
Tartare and Avocado with Thai flavors
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Thai Royal
Project Farmed Siberian Sturgeon and Tsar Caviar with Blini and Crème Fraiche
Sileni
Sauvignon Blanc Sparkling
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Steamed
Norwegian Salmon Topped with Icelandic Lumpfish Roe on a Saffron Cream
Penfolds
Autumn Riesling 2014
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Pumpkin and
Apple Soup and Apples Chips
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Beef en
Daube
Mashed
Potatoes Topped with Wild Alaskan Salmon Roe
Mini Ratatouille
tarts
Steamed
Baby Carrots, Thai White Asparagus, Sugar Snap Peas
Penfolds
Bin 9 Cabernet Sauvignon 2013
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Rosette de
Tête de Moines Cheese
Aged
Artisan Gruyere Cheese
Water
Crackers
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Apple
Crumble and Vanilla Ice Cream
Pillitteri
Icewine Vidal 2006
Coffee or
Tea
Chocolate
truffles
Calvados or
Williamine
The Menu
was well balanced with the typical old fashion touch of European cuisine and
Philippe was sweating half the day in his non-air-conditioned kitchen to make
sure all was well presented and ready for the dinner.
We were
just 6 of us including Bruno & Bonchoo old friend of both of us and also a
former chef, we have had a great evening and were supported by the heavy down
pour that started around 9 p.m. and lasted long after midnight. Philippe’s wife
Noi acted as the sommelier and offered a well-balanced selection of wines with
the dishes, an easy task to former sales director of one of the largest wine
companies in Bangkok
I would
like to welcome Philippe in our circles of Cordon noirean and thank him for and
he’s wife for another remarkable Cordon noir dinner in Thailand, we are looking
forward to see Philippe at one or the occasion in our dinners
MB/25-6-16