The Chesa team performed wonders by creating a menu for us within thirty minutes of uncovering the mistake and two days later proceeding to feed 16 gourmands in effortless style.
Thomas and Rene even were able to match the food to the wines instead of in the customary reverse order, starting with Ottosoldi Gavi 2016 (Piedmont), bright yellow colour and flavourful, and tasty “Snacks at the bar”, with the prawn served on a spoon attracting the most compliments.
Stuffed Cremini Mushroom with Foie Gras on Port Wine Sauce was the first dish to leave the kitchen; when asked to identify the stuffing we learned it was to a secret recipe. You have to return to enjoy the taste which had prompted the question, food spokesman Alex Fisken was told.
Wine spokesman John Handley was able to be more forthcoming with an excellent presentation of the merits of Tegernseerhof Riesling Steinertal Smaragd 2016 (Austrian) with pale golden colour, and complex nose including apricot and spice. I thought this was the best wine of the day and had been scored 93 by Parker.
There followed Poached Snow Fish Fillet on Green Pea Puree and Noilly Prat Sauce, with John telling us perhaps this was the only bottle remaining in Thailand of the white wine based vermouth, made with two wines which are matured separately for a year before a secret selection of herbs and spices are macerated for three weeks.
Next came Spinach Cappuccino Enhanced with Brie Cheese and Bacon Bits; Alex detected cinnamon in the very tasty dish but this was denied by Chef Rene, who only confessed later that in fact his cooks had enhanced the recipe with that secret addition of their own choosing.
The main course featured Roasted Black Angus Beef Striploin served with Yorkshire Pudding, Gratin Vegetables, and Garlic Mashed Potatoes cooked perfectly to order and an excellent rendition of my school-days Sunday lunch.
Some were beginning to wilt, I think, when faced with Mango Mille Feuille accompanied by Raspberry Coulis, another tasty and beautifully presented dish; “a feast for the eyes” said Alex.
Variations of Cheese rounded off the meal and Peter Bourke applied the finishing touch by presenting to us a bottle of Seppelt Para Liqueur Barossa Valley Tawny Port, which Peter had carefully preserved for more than 30 years. It was truly magnificent and glasses were raised to thank Peter for his generosity.
It was fitting therefore that the service team of Chesa who as ever had done a first-class job were presented by Peter with our customary thanks and gratuities.
Chesa, Sukhumvit Rd, Soi 20,
Khlong Toei, Bangkok 10110
Tel: 02 261 6650