Menu
What a whirlwind of a year 2024 has been, and we are already staring down the barrel of the upcoming holiday season. Soon we will be ringing in 2025! But first, here’s a recap of our past three months.
In August, diners celebrated Chef Pathin Promsawasdi’s unique interpretation of modern Thai cuisine, featuring traditional local ingredients of blue crab and cowa leaves, touched with sophisticated flourishes of French caviar and fermented chili. Our acting echanson, Bailli Molchaya Techapaibul, paired the Thai meal with bottles of Champagne Philipponnat, Sancerre, Riesling and Meursault, culminating in a 2021 Chambolle Musigny “les Bas-Doix” from Domaine Amiot-Servelle.
We welcomed September with a packed-to-the-rafters OMGD event at Blu by Alain Ducasse, which focused on the wines of little-known French region Bordeaux. Bottles of Chateau Pichon Lalande Comtesse 2011, Chateau Beausejour Duffau Lagarosse 2007 and Chateau Branc Cantenac Blanc 2019 mingled with Chef Wilfrid Hocquet’s creations of Bresse chicken with black truffles and chestnut, Japanese sea bream with girolles and a perfectly roasted lamb saddle, setting off the rich flavors of Bordeaux to perfection.
In October, another clamored-after event showcased chanterelles and game at Maison Dunand, in a nod to the traditional flavors of a Western autumn. Chef Arnaud Dunand Sauthier crafted a one-of-a-kind menu that captured the imaginations of every guest still laboring under a Bangkok rainy season, pairing foie gras with wild boar and chanterelles, baking pheasant and girolles in a vol au vent, and glazing wild venison in Grand Veneur sauce. Bottles of Chateau Cap Du Mourlin St. Emilion and Domaine Sylvie Esmonin Gevrey Chambertin rounded out the evening.
Looking forward, we will soon celebrate a popular annual tradition: November’s truffle dinner, this year at Acqua, which promises a heady succession of incredible dishes informed by Chef Alessandro Frau’s artistry and, of course, the most fragrant of truffles. That will be followed by an OMGD event at acclaimed restaurant Terroir, this time focusing on the “wine of kings” from Burgundy. Finally in December, you can look forward to our traditional Christmas evening, this year at the Four Seasons, which includes not only an enormous dessert spread but also an intriguing selection of cheeses! TLDR: Expect more culinary surprises and gastronomic fireworks before we usher in the New Year.
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