The delicate side of Boston lobster

The delicate side of Boston lobster

Executive chef Thibault Chiumenti and executive chef Santo Zoppis modernise a classic

SOCIAL & LIFESTYLE

Seven weeks from now, some 300 magnanimous guests at the 2014 Bangkok Chefs Charity Gala Dinner & Auction will be luxuriated in the 10-course gastronomic extravagance prepared by some of the country’s most celebrated executive chefs from five-star establishments.

Executive chef Thibault Chiumenti of Plaza Athenee Bangkok, and executive chef Santo Zoppis of Thai Airways International.

As we are counting down to the auspicious evening, it’s also the time for us to reveal to you the third course of the culinary line up.

Representing the third course is a very neat and delicate cold dish: slow-poached Boston lobster, beetroot coulis, sliced baby vegetables and mango aspic.

The dish is a modern exhibition of natural tastes and textures by executive chef Thibault Chiumenti of Plaza Athenee Bangkok and executive chef Santo Zoppis of Thai Airways International. Both are a three-year veteran of the charitable affair.

“This year chef Thibault and I are assigned with the cold starter. And we decided to go for the naturally sweet and supple quality of lobster from North America’s Atlantic coast,” said the Swiss-native chef Zoppis.

“The whole lobster is slowly cooked the very classic way before being served in a very colourful modern presentation with tartare of claw, gourmet mango jelly, balsamic vinegar reduction and purple carrot ribbon,” he explained.

“You can say it’s an attentive platter to showcase varieties of French cooking technique. Yet to go with the 2014 event’s cuisine concept that aims to bring in some Thai touch, we are using some well-known local products, including fresh beetroot for the mousse and aromatic sweet mango for the fruit aspic, as a tribute to Thailand’s culinary glory.”

Slow-poached Boston lobster, beetroot coulis, sliced baby vegetables and mango aspic.

Do you like the content of this article?
COMMENT