Check out this article on a very recent dinner held here in Bangkok, attended by high-rolling international foodies:
Decadent dinner
Here's the 10-course menu:
First course:
Creme brulee of foie gras with Tonga beans
1990 Louis Roederer Cristal
chef: Alain Soliveres from Taillevent in Paris, France
Second course:
Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
1995 Krug Clos du Mesnil
chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France
Third course:
Mousseline of "pattes rouges" crayfish with morel mushroom infusion
2000 Corton-Charlemagne, Domaine Jean Fran?ois Coche-Dury
chef: Alain Soliveres from Taillevent
Fourth course:
"Tarte fine" with scallops and black truffles
1996 Le Montrachet, Domaine de la Romanee-Conti
chef: Antoine Westermann from Le Buerhiesel
Fifth course:
Brittany Lobster "Osso Bucco"
1985 Romanee-Conti, Domaine de la Romanee-Conti
chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France
Sixth course:
Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
1961 Chateau Palmer
chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy
Seventh course:
Saddle of lamb "Leonel"
1959 Chateau Mouton Rothschild
chef: Marc Meneau from L’Esperance in Vezelay, France
Eighth course:
Sorbet "Dom Perignon"
Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
1961 Chateau Haut-Brion
chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany
Ninth course:
Veal cheeks with Perigord truffles
1955 Chateau Latour
chef: Heinz Winkler from Residenz Heinz Winkler
Tenth course:
Imperial gingerbread pyramid with caramel and salted butter ice-cream
1967 Chateau d’Yquem
chef: Jean-Michel Lorain from La Cote Saint Jacques
Decadent dinner
Here's the 10-course menu:
First course:
Creme brulee of foie gras with Tonga beans
1990 Louis Roederer Cristal
chef: Alain Soliveres from Taillevent in Paris, France
Second course:
Tartare of Kobe beef with Imperial Beluga caviar and Belon oysters
1995 Krug Clos du Mesnil
chef: Antoine Westermann from Le Buerhiesel in Strasbourg, France
Third course:
Mousseline of "pattes rouges" crayfish with morel mushroom infusion
2000 Corton-Charlemagne, Domaine Jean Fran?ois Coche-Dury
chef: Alain Soliveres from Taillevent
Fourth course:
"Tarte fine" with scallops and black truffles
1996 Le Montrachet, Domaine de la Romanee-Conti
chef: Antoine Westermann from Le Buerhiesel
Fifth course:
Brittany Lobster "Osso Bucco"
1985 Romanee-Conti, Domaine de la Romanee-Conti
chef: Jean-Michel Lorain from La Cote Saint Jacques in Joigny, France
Sixth course:
Ravioli with guinea fowl and burrata cheese with a veal and truffle sauce
1961 Chateau Palmer
chef: Annie Feolde from Enoteca Pinchiorri in Florence, Italy
Seventh course:
Saddle of lamb "Leonel"
1959 Chateau Mouton Rothschild
chef: Marc Meneau from L’Esperance in Vezelay, France
Eighth course:
Sorbet "Dom Perignon"
Supreme of pigeon en croute with cepes mushroom sauce and cipollotti
1961 Chateau Haut-Brion
chef: Heinz Winkler from Residenz Heinz Winkler in Aschau, Germany
Ninth course:
Veal cheeks with Perigord truffles
1955 Chateau Latour
chef: Heinz Winkler from Residenz Heinz Winkler
Tenth course:
Imperial gingerbread pyramid with caramel and salted butter ice-cream
1967 Chateau d’Yquem
chef: Jean-Michel Lorain from La Cote Saint Jacques