The international gourmet group, the Chaine des R๔tisseurs,
had its annual gala dinner at the Royal Cliff Grand Ballroom, after an
induction ceremony (“intronisation”) for six new members who became
Chevaliers (knights) of the world-wide organization and one promotion
through the ranks.
The
stars of the evening (l-r) Otto Sten Kruger, Erwin Rohner, Dieter
Precourt, Elfi Seitz, Thailand Bailli Honoraire Wolfgang Heironomi, Fredi
Schaub Chris Kridakorn-Odbratt and Peter Thorand
The new members who were ‘knighted’ by the Thailand
Bailli Honoraire Wolfgang Heironomi, were Madame Elfi Seitz, Chris
Kridakorn-Odbratt, Erwin Rohner, Dieter Precourt, Peter Thorand and Otto
Sten Kruger, with the promotion being that of Fredi Schaub (Bruno’s
restaurant) being elevated to the position of Vice Conseiller Culinaire.
Louis
Noll Chancelier President, Bailliage de Pattaya presents certificates of
Appreciation to the Stars of the Royal Cliff. Stefan Beutler Chef Royal
Wing (left) Walter Thenisch Executive Chef, (2nd
left) and Didier Bachelet (right)
The Chaine des R๔tisseurs has a history going
back over 700 years, originating with the old craft organizations
recognizing the noble art of goose roasting in France. It was in 1248,
under Saint Louis, King of France, that the Guild of R๔tisseurs was
formed. Originally limited to roasters of geese, after some years, the
Chaine knew that its goose was cooked if they kept the group so
restrictive, and so the ox roasters were encouraged to join and by 1610
the Chaine received its definitive name and coat of arms, still used
today. For around 500 years, the Chaine des R๔tisseurs had continued
turning the spits for royalty and the titled gentry until the tumbrels
began inviting the French aristocracy to run headless into the revolution.
The
beauty of this exotic creation by Walter Thenisch is surpassed only by the
charm of Meow Aamlid.
After this, with the heads of state no longer in the
position of eating much, the ox roasters slowly stopped turning and it was
disbanded, but the concept was revived in 1950, the French Revolution have
definitely run its course.
Following recovery from World War II, three gastronomes
and two professionals met in Paris with a common goal - to restore the
pride in culinary excellence which had been lost during the period of
wartime shortages. In that year La Confr่rie de la Cha๎ne des
R๔tisseurs was officially incorporated, and the seal and coat of
arms of the predecessor Guild were restored by an Act of the French
Government. Today La Cha๎ne des R๔tisseurs is the oldest and
largest gastronomic organization in the world, with more than 80,000
members in more than 110 countries.
To show that the art of fine dining was not dead, and
in fact very alive and well in Pattaya, 40 members and guests sat around
the tables in the Royal Cliff Grand Ballroom, with the Grand’s Resident
Manager (and Chaine member) Ranjith Chandrasiri making sure the
rotisseries were in working order. The Grand Conseiller Culinaire, the
Royal Cliff’s executive chef Walter Thenisch, had prepared the gala
dinner, and he had been slowly roasting the Angus beef to perfection, with
the tenderloin presented on crispy potato galette with saut้ed c้pes,
chanterelle mushrooms and olive oil poached garlic.
However, there had been four courses before the roast,
including such culinary gems as Bisquit of goose liver with apple compote,
mascarpone mousseline, fresh fig and Port wine reduction; Pan-seared Maine
scallops on herbs, vegetable salsa and crispy ginger tuile and a Truffle
oil flavoured risotto with Ecrevisse served in a baby pumpkin.
Suitable wines had been procured to go with the menu
items and included the Royal Cliff Cellar Selection
Riesling/Gewrztraminer 2001, from Australia; Santiago 1541,
Chardonnay 2001, “Colchagua” Maipo Valley, Chile and another
Australian, the Wolf Blass “Presidents Selection” Cabernet Sauvignon
2001.
After a breather, the gourmets were treated to Farm
fresh Camembert with plum terrine on clove scented oil drops and then a
Bourbon vanilla-orange cream and caramelized Napoleon slice with
strawberry carpaccio, complemented by an interesting Austrian wine, an
Elfenhof, Weissburgunder Spไtlese, 1999.
Leading the members through the evening, was the MC
Hugh Millar, who has done a sterling job with keeping the members up to
date all year. Louis (the ebullient) Noll (Mata Hari restaurant)
encouraged everyone to enjoy themselves, with treasurer Jan Olav Aamlid
taking him at his word (as usual) , as did new member Erwin Rohner, while
Pascal Schnyder (Casa Pascal), who had brought along his ceremonial sword,
was restrained from demonstrating his sabre skills with other diners armed
only with knives and forks!
Certificates of appreciation from the Chaine des R๔tisseurs
were presented to chef Walter Thenisch for the kitchen staff for the
fabulous meal (he didn’t turn the spits all on his own), and the others
for the service staff were accepted by Khun Choopong, the F&B manager
of the Royal Cliff Grand, whose waiters and waitresses carried the dishes
in a perfectly choreographed performance with every course. It was indeed
a ‘knight’ to remember.
For more information regarding the Chaine des R๔tisseurs
(you do not have to be a restaurateur, for example) contact the Bailli
(President) Louis Noll, c/o Mata Hari Restaurant, 2nd Road Pattaya,
Tel/Fax 038 420939, email matahari@ loxinfo.co.th.
Anthony
Hersch shares a joke with Richard RhodesThe FORDEC foundation aka Foundation For Rehabilitation
and Development of Children and Family, (DEC, meaning ‘children’ in
Thai) was officially formed on February 14, 1998.
Steve
Graham presents his donation.
President
Peter Malhotra (right) and members of the Rotary Club of Jomtien-Pattaya and
spouses at the Pattaya Orphanage Christmas party.
