Chaîne des Rôtisseurs Dinner July 7 2011


The July Chaîne des Rôtisseurs event was a Gourmet Progressive Dinner at the new Hilton Pattaya.

It began at the Shore area around the pool with a cocktail and a fun sparkler in the Charles Steiner Brut from Australia, and then moved on to the Flare restaurant and finished at the Drift bar overlooking Pattaya Bay.

The individual items on the menu showed Chef Supoj’s ability to think outside the box, and the members experienced some very different dishes over the course of the evening.

Hilton Pattaya GM Harald Feurstein chats with Pattaya Mail TV.Hilton Pattaya GM Harald Feurstein chats with Pattaya Mail TV.

They began with an amuse-bouche of a beetroot marinated Atlantic salmon, cream cheese, capers and dill on rye toast.  Beetroot is not a common item in Thailand, but no self respecting hamburger in Australia is ever served without it!

This was followed by seared sea scallops, sautéed calamari noodles and portobello mushrooms, on a truffle and crustacean bisque.  Lots of subtle taste treats and the wine chosen for this was the 2010 Anura, Sauvignon Blanc from South Africa.  The members had experienced this wine before at wine tastings and it is not a heavy Sauvignon Blanc and the Chaîne members found that it was an ideal complement for the scallops.

The next course was entitled “Soup to Sip” and this was a black cod bouillabaisse with vermicelli of tomato, zucchini, carrot, turnip and a fennel quenelle.  A unique taste and the Chaîne tasting panel spent some time to select an appropriate wine for this.  They tried a white Zinfandel, but in the end, chose the 2009 Les Jamelles Cinsault Rose, from France.  It is not often that they select a Rose, but with this Bouillabaisse, it was a perfect fit.

The staff receives certificates of recognition for the great job they do.The staff receives certificates of recognition for the great job they do.

The main course for a Chaîne des Rôtisseurs dinner includes a roast, and they began the second half with a slow roasted tomahawk steak on the bone.  Described as a serious steak for serious steak lovers, this is also known as a ‘cowboy’ steak.  There was a choice of sauces – including béarnaise and green peppercorn, and a choice of side dishes – with potato gratin, creamed spinach with garlic and parmesan.  The members were advised to take their time with this course, as the tomahawk steak was superb, and huge.

Cheers! to a great night out.Cheers! to a great night out.

The wine chosen for this was the 2010 Mas des Bressades, Cuvée Tradition, Costières de Nîmes, from France.  This has 55 percent Syrah grapes and 45 percent Grenache.  Quite complex in the nose and on the palate, it was dry with a hint of tannins and a fine acidity.  It integrates well with the steak on the bone.  This wine was almost universally popular with the members, who are people with discerning palates.

After finishing with the tomahawks members and guests progressed through to the Drift Bar, overlooking the bay of Pattaya.  Here they were offered many choices including an international cheese platter with breads and assorted condiments, homemade apple crumble out of the big bowl, upside-down apple cake and Calvados pannacotta with cider jelly and a chocolate fondue, chocolate fudge brownie and chocolate espresso.  A guarantee of around 1000 calories or two kg around the waist was given!

Some of Pattaya’s brightest luminaries attend the event.Some of Pattaya’s brightest luminaries attend the event.

There was also a Columbian Express Espresso cocktail, coffee and tea and the 2007 Columbia Crest, Two Vines Riesling, from the USA was the dessert wine.  This wine is very fruity, but it stands out as being particularly successful with its very fine balance, and its winning marriage of slight sweetness and lively acids and is what good Riesling is all about.

The finale was the presentation of certificates to the kitchen brigade under Chef Supoj, and the service personnel under Simon Bender, the Hilton F&B manager.

Another successful Chaîne dinner, with the next one being in late August at Bruno’s Restaurant and Wine Bar.