Hilton Pattaya GM Harald
Feurstein chats with Pattaya Mail TV.
The July Cha๎ne des R๔tisseurs event was a Gourmet
Progressive Dinner at the new Hilton Pattaya.
It began at the Shore area around the pool with a
cocktail and a fun sparkler in the Charles Steiner Brut from Australia, and
then moved on to the Flare restaurant and finished at the Drift bar
overlooking Pattaya Bay.
The individual items on the menu showed Chef Supoj’s
ability to think outside the box, and the members experienced some very
different dishes over the course of the evening.
They began with an amuse-bouche of a beetroot marinated
Atlantic salmon, cream cheese, capers and dill on rye toast. Beetroot is not
a common item in Thailand, but no self respecting hamburger in Australia is
ever served without it!
This was followed by seared sea scallops, saut้ed
calamari noodles and portobello mushrooms, on a truffle and crustacean
bisque. Lots of subtle taste treats and the wine chosen for this was the
2010 Anura, Sauvignon Blanc from South Africa. The members had experienced
this wine before at wine tastings and it is not a heavy Sauvignon Blanc and
the Cha๎ne members found that it was an ideal complement for the scallops.
The next course was entitled “Soup to Sip” and this was a
black cod bouillabaisse with vermicelli of tomato, zucchini, carrot, turnip
and a fennel quenelle. A unique taste and the Cha๎ne tasting panel spent
some time to select an appropriate wine for this. They tried a white
Zinfandel, but in the end, chose the 2009 Les Jamelles Cinsault Rose, from
France. It is not often that they select a Rose, but with this
Bouillabaisse, it was a perfect fit.
The staff receives
certificates of recognition for the great job they do.
The main course for a Cha๎ne des R๔tisseurs dinner
includes a roast, and they began the second half with a slow roasted
tomahawk steak on the bone. Described as a serious steak for serious steak
lovers, this is also known as a ‘cowboy’ steak. There was a choice of sauces
- including b้arnaise and green peppercorn, and a choice of side dishes -
with potato gratin, creamed spinach with garlic and parmesan. The members
were advised to take their time with this course, as the tomahawk steak was
superb, and huge.
The wine chosen for this was the 2010 Mas des Bressades,
Cuv้e Tradition, Costi่res de N๎mes, from France. This has 55 percent Syrah
grapes and 45 percent Grenache. Quite complex in the nose and on the palate,
it was dry with a hint of tannins and a fine acidity. It integrates well
with the steak on the bone. This wine was almost universally popular with
the members, who are people with discerning palates.
After finishing with the tomahawks members and guests
progressed through to the Drift Bar, overlooking the bay of Pattaya. Here
they were offered many choices including an international cheese platter
with breads and assorted condiments, homemade apple crumble out of the big
bowl, upside-down apple cake and Calvados pannacotta with cider jelly and a
chocolate fondue, chocolate fudge brownie and chocolate espresso. A
guarantee of around 1000 calories or two kg around the waist was given!
There was also a Columbian Express Espresso cocktail,
coffee and tea and the 2007 Columbia Crest, Two Vines Riesling, from the USA
was the dessert wine. This wine is very fruity, but it stands out as being
particularly successful with its very fine balance, and its winning marriage
of slight sweetness and lively acids and is what good Riesling is all about.
The finale was the presentation of certificates to the
kitchen brigade under Chef Supoj, and the service personnel under Simon
Bender, the Hilton F&B manager.
Another successful Cha๎ne dinner, with the next one being
in late August at Bruno’s Restaurant and Wine Bar.
