Rudy Casera delights Chaîne des Rôtisseurs

Staff receive certificates for a job well done.

The Pattaya chapter (‘bailliage’) of the Chaîne des Rôtisseurs held its latest dinner at Bruno’s restaurant. Rudy Casera is the chef in residence there, and he presented the Chaîne members with a six course dinner, with accompanying wines.

The former Bailli (president) Ranjith Chandrasiri had left, but a group such as this, which can trace its roots back to 1248 AD, was not going to wither and die. Local restaurateur Guido Vietri (Gian’s restaurant) accepted the post of ‘bailli’, to be assisted by new committee members Peter Windgasse and Alfred Madl.

Chef Rudy’s dessert was a masterpiece of pop art with several flavors, cinnamon, cherry, coffee and a compote of fruits in maraschino.

Dan Fitzgerald, the national Chancellor from the Chaîne des Rôtisseurs in Bangkok also came down to Pattaya for the event.
This dinner was the first to be held under the new Chaîne des Rôtisseurs ‘regime’, though Rudy Casera was no tyro when it comes to Chaîne des Rôtisseurs gourmet dinners, having cooked for a similar event for the Chaîne 12 months ago.

Bruno’s Restaurant and Wine Cellar has been around for many years in Pattaya, and is well known. With two separate dining areas and a dedicated cocktail bar, it was not difficult for them to accommodate the Chaîne members in the rear section. (For the smokers, the cocktail area was a refuge!)

(L to R) Felix and Simose Riva chat with Fredi Schaub, chef and owner of Bruno’s Restaurant & Wine Bar.

The dinner began in the reception, where the reception wine was the Nino Franco, Prosecco Superiore “Rustico” NV. This sparkling wine is from one of the oldest and most highly regarded Prosecco producers.

The six courses began with an amazingly presented poached lobster on a tuna sauce, which he had teamed up with a Villa Antinori Bianco Toscana 2010. On the palate it was soft, with a fine aromatic persistence and was very pleasurable to drink.

The next course was seafood with a fish and shellfish stew and the wine remained the Villa Antinori Bianco.

(L to R) Alfred Madl, Dr. Iain Corness, Guido Vietri and Ben Abrahams have a friendly conversation over some white wine.

The next course was a Chiodini mushroom and black truffle risotto with a Parmesan cheese foam. A stronger wine was needed here and a Toricoda (Primitivo) Tormoresca 2009 was chosen. This wine was made from 100 percent Primitivo grapes and at 14 percent alcohol, made this a strong white wine from the Puglia region.

A breather was inserted in the menu in the form of a Limoncello sorbet, a real palate cleanser.

(L to R) Willem & Dinie De Vries enjoy the evening with Jan C.V. Koss.

As per the rules of the Chaîne des Rôtisseurs the main course has to be a roast, and chef Rudy presented a roasted fillet of Wagyu beef served with foie gras ravioli and exotic pepper jus. A little “peppery” for some, but generally this dish received top marks. Other rules dictate that there are no condiments on the table, as this is the province and responsibility of the chef.

The wine to accompany this came from the Tuscan area of Bolgheri south of Livorno on the Ligurian coast in central Italy. Its winemaking zone is made up of sloping coastal vineyards at the foot of the hills. The Poggio Al Tesoro Sondraia 2006 which accompanied the roast is considered in some quarters as a ‘Super Tuscan’.

A cheese dish then awaited the taste buds, with a wonderful three-way Brie on crostino, mousse and terrine. The wine was an Amarone della valpolicella Classico DOC Palazzo Grimani 2008. This was supposedly a full-bodied wine with flavors of black cherry and dark plum followed by some spicy earth like characters. Very fine grained well integrated tannin structure with aftertaste of dark cherry, plum and spice. And while all that reads well, I must say I was disappointed with this wine!

Chef Rudy’s dessert was a masterpiece of pop art with several flavors, cinnamon, cherry, coffee and a compote of fruits in maraschino. This was to be taken with the Dulcis Vino Liquroso Lungarotti 2005. This sweet white wine was a blend of grapes from the Umbria region, and again I was a little disappointed, though most of the members enjoyed it. Wine appreciation is always a personal thing and one wine will never suit all.

If you are looking to make contact with the Chaîne des Rôtisseurs in Pattaya, you may contact Peter Windgasse at [email protected].

The dinner was held at Bruno’s Restaurant and Wine Bar, 306/63 Chateau Dale Plaza, Thappraya Road, Pattaya, tel 038 364 600-1, email [email protected], website www.brunos-pattaya.com.

Chicken Fried Rice from Bali

Here is something a little different from the usual fried rice. The garlic and chillies will give this a little more zing than standard fried rice, but remember that the degree of spiciness is under the control of the cook! The secret with all fried rice is to use boiled rice left over from yesterday which has been stored in the fridge.

Ingredients Serves 4 Onion, coarsely chopped 2 Cooked ham in thin strips 225 gm Garlic, finely chopped 2 cloves Chilli sauce 1 tbspn Spring onions, chopped 4 Cold, dry boiled rice 225 gm Chicken breast fillets, chopped 225 gm Polyunsaturated margarine 4 tbspns Soy sauce 1 tbspn Fish sauce 1 tbspn Scrambled eggs 4 Peeled tomatoes, sliced 2

Cooking Method

Heat the margarine in the wok and add the onions until they change color. Add the ham strips and garlic and stir-fry quickly and then add the chilli sauce and the chopped spring onions.
Now break up the cold boiled rice and slowly add to the work, letting the rice warm up without burning.
When the rice is thoroughly warmed through, add the chicken, soy sauce and fish sauce and continue stirring until the chicken is cooked.
Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish with the tomato slices.