(With a bit of Spain thrown in)
Felix
and Carmen Vidal-Keller.
Dr Iain Corness
The local branch of the Chaîne des Rôtisseurs, under the stewardship of
Ranjith Chandrasiri, presented its members with another memorable gustatory
evening at Gian’s Italian restaurant.
In line with the aims of the Chaîne des Rôtisseurs, the dinner was an
evening where friends could get together with the common concept of
enjoyment of good food and wines.
The Italian evening began with a glass of Follador Prosecco and canapés to
whet the appetite, and after seating, the first of the multi-courses was
served along with apple salad with Robiola cheese and almond. Robiola is an
Italian soft-ripened cheese, made with varying proportions of cow’s milk,
goat’s milk and sheep milk and has been extolled since the days of Pliny the
Elder in the first century. Accompanying this rare cheese was a Cavallina
Grillo Pinot Grigio which came from the Marsala area. Pale yellow in color
with fresh aromas of fruits with a round mineral flavour that penetrated the
palate. Perfect accompaniment for the cheese.
The next course featured Avocado with Pata Negra ham, which comes from
Iberian pigs - the piglets are fattened on barley and maize for several
weeks and are then allowed to roam in pasture and oak groves to feed
naturally on grass, herbs, acorns, and finally the diet may be strictly
limited to acorns for the best quality Pata Negra. This was one of my
favorite courses, and the Sartori Valpolicella Classico 2006 made from
Corvina, one of the classic grapes of the Veneto region of Italy, held the
avocado in check.
An Italian dinner would not be Italian without some home-made ravioli and
Gian’s did not disappoint us with ravioli with ricotta cheese, porcini
mushrooms and black truffles. To wash this down, was a Feudi di San Marzano
Negroamaro Puglia 2009. A young wine made from 100 percent Negroamaro
grapes.
At that point in the evening, we had a break with a Lemon Sherbet with
champagne which really sparkled up the palate. I could have drunk that all
night. Very more-ish!
After the breather we reassembled for the main course which featured a mixed
grill skewer with Australian Angus beef, New Zealand lamb, chicken, Italian
sausage and fried potatoes. This was teamed with a Campo Viejo Rioja Crianza
2006. This is a Spanish wine of deep ruby red colour, with aromas of dark
berries and vanilla. Velvety-smooth and elegant, and was ideal to accompany
red and white meat, roasts and cheese.
After a classic Tiramisu we had a Grappa di Barbaresco, made from 100
percent Nebbiolo grapes from Pajè hill in Barbaresco. After refining in
steel tanks the grappa is mixed and when the alcohol content is 42°, it is
bottled. It was the taste to take home.
After this highly enjoyable dinner, Guido Vietri, the passionate Italian
owner of Gian’s, was all smiles, which became even broader when his kitchen
and serving staff were honored with certificates from the Chaîne des
Rôtisseurs, Bailliage de Pattaya.
More information on the Chaîne des Rôtisseurs in Pattaya can be received by
contacting the Bailli Ranjith Chandrasiri. Email
[email protected].
(L to R)
Guido Vietri, owner of Gian’s and Ranjith Chandrasiri.
(L to R)
Kasamsak Tar and Remy Hofmann.
(L to R)
Jan Chris von Koss and Dieter H. Precourt.
(L to R)
Napphaya Jaikuntun, Dr. Narintara Boonjongcharoen,
Manida Wasanasit, and Thanyalak Nupak.
(L to R)
Stefan Ryser and Peter Windgasse.
(L to R)
Alfred Madl and Stefan Ryser.
Gian’s
Chef Pachara Phanpool prepares to serve delicious dessert.
(L to R)
Manida Wasanasit, Dr. Narintara Boonjongcharoen, Napphaya Jaikuntun, and
Thanyalak Nupak.
(L to R)
Geoff Robinson, Suphaporn Robinson, Siegfried and Agneta Egger.
(L to R)
Bailli Ranjith Chandrasiri; Remy D. Hofmann, and Mr. Harry.
