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 | Guest review by Bangkok Beefsteak & Burgundy For the first time, we found ourselves dining at Chesa twice in a single year, making this our seventeenth visit to enjoy its fine Swiss cuisine. Chefs Rene Kuhn and Thomas Nowak must know how much we treasure both their company and their cuisine, as the menu for this lunch was at least the equal of the one we had in March. The day began with a wonderfully subtle white wine, 2017 Féchy Domaine Du Marthery (from Switzerland of course) served as an apéritif. We then sat down for an amuse bouche course of haggis and mash – as popular as ever with Chesa’s regular customers, “perhaps” said our Swiss food spokesman Danny Arn “because of the Whisky-enhanced cream sauce”. This was followed by a light Terrine of Chanterelles Mushrooms served with Walnut, Quail Egg, Micro Herb Salad and tangy Tomato- Vinaigrette Dressing, paired with a very nice Austrian 2015 Zillinger Radikal Grüner Veltliner. John Handley, our wine spokesman, found this to be an excellent full-bodied wine with creamy taste. Next came Pan-Fried Sardine on Sautéed Fennel served with a Pernod- Enhanced Red Bell Pepper Sauce. I for one would have enjoyed even more of the tasty French sardines. This was well matched with 2016 Ziereisen Grauer Burgunder (Baden, Germany), a Pinot Gris made in high quality Burgundy style and John’s preferred wine of the lunch. |
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