The evening’s event, “A Celebration in honor of Auguste Escoffier”, got off to a good start as guests mingled in the club’s main drawing room as they sipped a refreshing Gutswein Scheurebe Troken, Wittmann, Rheinhessen with enough acidity to balance the intense fruitiness of this German white wine or a red  Bourgogne Pinot Noir, Rene Lequin 2004.

After moving upstairs to the dining room, Peter Brongers, President of Escoffier Thailand Chapter introduced special guest Chef Robert Fontana, the President of Escoffier Greater China, as soon as all attending epicureans were seated, and following this, both gentlemen had a few words to say about the Escoffier Association.

Particularly interesting on Pacific City Club resident Chef Denis Lartigue‘s menu for the evening was the 1st course; a combination, put together in three mini-portions, of warm veal tongue, duck foie gras and spicy pork belly and lentils; next to follow, a light broth of Fine de Claire oysters, black truffle and braised celery; 3rd course filet of line caught sea bass steamed in a Varech seaweed stock and finished with a beurre Nantais.
A rose and cumin granite cleaned the palate and paved the way for the main course; Pigeon from Anjou, France caramelized with spices, which was followed by an interesting preparation of Roquefort cheese Bavarois enhanced with vanilla bean; the dinner finished with the dessert course, apple cider tart tatin with hydromel & lavender ice cream and caramel with fleur de sel.

Gastronomic products donated by Classic Fine Foods, Wines by Fin.