The guests for this special Escoffier Dinner convened on Sukhumvit Soi 19 at the Sofitel Residence where Le Beaulieu Restaurant is located on the ground floor. The Escoffier Dinner commenced after a few glasses of Entre-Deux Mers, 2006 Ch. Bel Air Perponcher, Despagne, Bordeaux, France. It was light and fruity with one-third each of Semillon, Sauvignon and Muscadelle and it went down easily.
Herve Frerard the Chef/Owner of the restaurant surprised us with a slice of Foie Gras on brioche bread, it was unexpected although a very welcome course and a prelude to an interesting version of Soupe Queue de Boeuf & Escargot, Pâtes Fraîches Sedani et châtaignes, Oxtail Soup with Snails.
The main course was a delicious rendering of an old, classic recipe where crayfish are normally used, although they were currently unavailable, langoustine were substituted with outstanding results; Fricassée de Volaille de Bresse aux Langoustines, jus de volaille réduit & purée de pomme ratte sel de Noirmoutier, Fricassée of Chicken and Langoustines, with a sauce made from chicken reduction. It was accompanied by a 2004 Spätburgunder M Qba, Schneider, Pfaiz, Germany. A modern version of a pinot noir with dark cherry fruit and plum and a touch of chocolate.
A slab of Stilton Cheese joined with the classic match of Porto; a 2002 Tinto “Tres Bagos” Douro DOC, Lavradores de Feitoria, Douro, Portugal.
The Tarte Sablée au Citron, Sorbet aux cerises tuile à l’orange, lemon tart with cherry sorbet with hints of orange was a refreshing ending and paired well with the 2007 MR Mountain Wine, Telmo Rodriguez, Malaga, Spain.
Coffee or Tea and Le Beaulieu’s chocolates
The President and founder of Escoffier Thailand is Peter Brongers, Wines were provided by Fin and Classic Fine Foods kindly supplied the products and ingredients for the dinner.
