When it comes to a five-star gala feast, the sumptuous extravagance of French foie gras is never out of fashion.
And as always, the 2016 Bangkok Chefs Charity Gala Dinner, which will take place five weeks from now, doesn't miss out in highlighting an exquisite dish prepared with top-quality duck liver among its 10-course gourmet line-up.
Chosen to represent this year's rendition is pan-fried foie gras with blueberry macaron, rhubarb purée and hibiscus sauce.
The dish is a creation by executive chef Antony Scholtmeyer of the Okura Prestige Bangkok and executive chef Michael Hogan of the Marriott Queen's Park. Both are long-time supporters of the charitable project.
A plump piece of the well-seared duck liver, from the world-celebrated Rougie brand, will come complemented by the aromatically sweet and sour sauce -- a unification of dried and fresh roselle flower, cinnamon and star anise.
"We've incorporated many uniquely Thai ingredients, such as roselle flowers, rhubarb and blueberry from the Royal Project, into the dish," Scholtmeyer said.
Executive chef Michael Hogan of the Marriott Queen's Park and executive chef Antony Scholtmeyer of the Okura Prestige Bangkok.
While Hogan added: "We've tried also to add a purple-hued element, because purple is the HRH Princess Sirindhorn's colour."
Thus the Australian duo have opted for blueberry macarons with savoury foie gras mousse filling to lend a well-rounded flavour and texture to the dish. The rich paste of the rhubarb compote is, meanwhile, to provide a fruitily tangy feel.
The foie gras, which boasts a crusty exterior that tightly encases the silky centre, will also be garnished with tea-seed oil dressed in microgreen herbs and myoga (Japanese ginger flower) to add a herbal kick to the creamy fare.
The pan-fried foie gras with blueberry macaron, rhubarb purée and hibiscus sauce will be complemented by Amiral de Beychevelle AOC Saint-Julien 2010, Bordeaux, France. The Cabernet Sauvignon, awarded 90 points by wine journalist James Halliday, promises a memorable impression with its soft, fruity and elegant depth and breadth.
The 2016 Bangkok Chefs Charity Gala Dinner & Auction will take place in the Royal Ballroom of the Mandarin Oriental, Bangkok, on Monday, July 18. The event will be presided over by HRH Princess Maha Chakri Sirindhorn.
The evening will start at 5pm with a grand Champagne cocktail-and-canapés reception in the foyer of the Royal Ballroom. Tickets are 12,500 baht net per seat (for a table of 10).
Call Rachanee (F&B Dept), Mandarin Oriental, Bangkok, at 02-659-0302, or contact Gourmet One, at 02-403-3388 ext 508 or 085-152-6857.
