The Dusit Thani in Pattaya was host to Fabrice Danniel, the executive master chef from Le Cordon Bleu Dusit Culinary School in Bangkok. Fabrice was in Pattaya to train the local pastry chefs in the preparation of his award-winning concoctions.
At a recent tasting of pastries at the Dusit Culinary School, after adjudication by 14 judges, five items were considered to be exceptional. These were the mango and coconut tartlet, almond flavored Jivara macaroons, Baobab Verrine, Yoyo cake and finally the duck liver and chutney macaroons.
Fabrice Danniel (left), the executive master chef from Le Cordon Bleu Dusit Culinary School in Bangkok, and the Dusit’s executive chef Adrian O’Herlihy (right) create pastry masterpieces.
To introduce these items to Pattaya, a small function was held at the Dusit Thani showcasing the five award winners. Present were Chef Fabrice, the Dusit’s executive chef Adrian O’Herlihy and Somsak Pintira, the head pastry chef.
The award-winners were all superb, but for me, the highest accolade had to be for the duck liver and chutney macaroons. A seemingly bizarre combination, until you tried it. The macaroon just melted in the mouth and the flavor of the duck liver was a mini-explosion on the palate.
The five special items have been added to the normal choices available in the Dusit Thani’s pastry corner at the Cascade restaurant, and will be featured for all of June.
Some of the delicious artwork created during the workshop.
