HAUSER’S Cordon Noir Induction




Well set table awaiting diners

Noi & Bonchoo in action

Chitthip with Noi

Noi’s great flower boquet

Philippe prepares tartar

Classical caviar on ice & blini’s

Marco & Bruno spoon our caviar

The ilusstre group of dinners

Many blini’s little caviar !!

Perfectly steamed salmon steak

I love the pumpkin-apple soup

Classical Boeuf en daube

Enjoying the salmon

Slurping the soup

Chef proudly present the beef


Tete de moine, typical Swiss

Noi is the rosette expert

Well aged artisan Gruyere cheese

Welcome the new Member

Member card any benefit??

Proud professional Philippe

Our proud host with the guests

Change the photograper

Lovely apple crumbe & ice-cream

What a manifique ice wine

And more cheese

Anybody does not love this!!



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 


Thai Royal Project Farmed Siberian Sturgeon and Tsar Caviar with Blini and Crème Fraiche

Sileni Sauvignon Blanc Sparkling


Steamed Norwegian Salmon Topped with Icelandic Lumpfish Roe on a Saffron Cream

Penfolds Autumn Riesling 2014


Pumpkin and Apple Soup and Apples Chips


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


Rosette de Tête de Moines Cheese

Aged Artisan Gruyere Cheese

Water Crackers


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