Bangkok Post reviews
The French have a menu for it
- Writer: Bangkok Post Editorial
- Published: March 13, 2013 at 9:13 am
Celebrated modern French cuisine master chef Thibault Chiumenti takes a fortunate few discerning diners out of one year and into the next on a note of sheer gastronomic delight
A fabulous feast of contemporary French taste for every sense awaits at a restaurant that always seems to be among the awards.
From the open-view studio kitchen, gifted young Chef Thibault Chiumenti and his creative team send forth irresistibly original creations that the expertly sourced wine cellar, excelling in boutique appellations, only serves to accentuate.
Recent awards include Wine Spectator Award of Excellence 2010 and Thailand Tatler Best Restaurants 2009, 2010 + 2011.
Meanwhile stars spangle from a vaulted ceiling, casting a heavenly patina over a high-flying collage of 'joie-de-vivre' prints, subterranean-blue stretch cocktail bar and multi-hued spots trained for avant garde cinematic collages.
On New Year's Eve, award-winning Chef Thibault presents one of his greatest menus to-date; a 9-course contemporary French gala dinner more than worthy of such a momentous occasion. Embellished by a complimentary glass of champagne, it will certainly be a delectably fitting way to toast the passing of one era and the beginning of a new one.
The meal starts with a surprising amuse bouche. Smoke is injected into a glass cloche, or bell, which is then lifted in front of the guest in a moment of drama. In fact, the cooking technique is still traditional French but the presentation comes with a definite flourish.
Next is Seafood oyster trio in jelly, comprising Alaskan king crab in bell pepper cannelloni, scallop carpaccio and an oyster snow ball stuffed with caviar.
Then comes Grilled Maine lobster on a bed of multi green herbs, baby vegetables and chanterelle mushroom with mustard and red pepper coulis.
This is followed by Espuma of sea urchin served in the shell, with egg and black truffle, toasted crisply country bread and seaweed salted butter.
Then Baked foie gras and duck confit pie with truffle, fresh figs and winter delicacy lamb's lettuce salad from Nantes.
An interlude with a difference follows - poached nitro cocktail, the flavour of which will be a surprise.
The entrees give a choice of fish or meat.
The fish dish is Roulade of sole fillet with thyme and Espelette pepper, purple artichoke, sea shell fish with shell fish emulsion.
The meat choice is Baby lamb filet sous-vide cooked at 59oC flavoured with grand cru coffee, Provencal vegetables, pumpkin puree with cumin spiced sauce.
Dessert is Vanilla and raspberry parfait, caramelized hazelnut and red berries sauce.
The meal concludes with tea or coffee and a frozen mint bonbon , a delight in its own right.
Bt4,800 net including one glass of champagne
Meanwhile, the momentum builds to countdown, whether out in the crowds or at Glaz Bar's more sophisticated and serene happening from 11.30pm till early in 2012.
The proof is in the bookings, so please make your reservation now, for otherwise it may soon be too late.
REFLEXIONS.Level 3, Plaza Athenee, a Royal Meridien, 61 Wireless Road. Tel. 02 650 8800 ext 4338