BRING ON THE RADIANT NIGHT OF BOLLINGER, GASTRONOMY + ARTISTRY

lifestyle December 29, 2017

2,806 Viewed

BANGKOK (November, 30 2017) – On Friday, January 5, 2018, experience an excluding evening at the Grand Ballroom, Park Hyatt Bangkok together with Bollinger.

What more could one crave of an exclusive fine dining experience than to be served five different first-class Champagnes from the illustrious house of Bollinger, paired with the culinary masterpieces they inspire in the hotel’s renowned Executive Chef Franck Detrait and his merry band of kitchen mavericks?

For one extraordinary event only, Park Hyatt Bangkok’s mesmerizing modern ballroom will be the scene of a luxury champagne& dining experience without precedent or peer.

A strictly limited number of first-come, first-served guests will sit down to a sophisticatedly sequenced 03-course dinner in a vibrant, spacious setting as a gifted cellist imbues myriad melodies with grace and gravitas.

The fortunate few guests will be treated to a true voyage of culinary discovery, each course of which will prompt a dramatic change of wall colour as the floor of the opulent space visibly ripples with a natural smoke effect. Creating a true immersive culinary experience Park Hyat style.

To the table, set in a modern makeover of classic fine dining style, with white orchids, chrysanthemum and candles over white linen, the succession of artfully plated dishes will be highlighted on white chinaware and devoured with silver cutlery.

Enter chef’s already announced amuse bouche of  Scallop Carpaccio, celeriac & aged comte cheese, granny smith and yuzu accompanied with a flute of freshly-corked  Bollinger Special Cuvee Brut 75cl N/V X8.

The first course of Seared Smoked Salmon, beetroot & raspberries, daikon and shiso is lubricated with another glass of Bollinger Brut Rose 75cl N/V X8.

 

 

 

With the next course of Grilled Canadian Lobster, gnocchi and lobster veloute comes Bollinger R.D. Extra Brut (1.50 Lt) 1988 X2.

Next, Lamb Tenderloin, parsnip and enoki mushroom, Parmesan and hazelnut emulsion is accompanied with  Bollinger La grandeAnnee 2005 X6.

For dessert savour some of the world’s finest cheeses, including Brie de Meaux and Tome de Savoie, with quince paste and dry nuts bread, perfectly complemented with Bollinger, La Cote aux Enfants (1.50 Lt) 2013 X3. Followed by Mignardisesof  Bourbon Vanilla Croqueen Bouche, Mango & Passion Fruit Cheesecake, and Chocolate Bar and Orange Zest.

The exclusive and exquisite dining experience priced at THB 6,500 ++ per person offers commensurately exceptional value.

Advanced reservation required, please email bkkph.fb.reservation@hyatt.com  or call 02-012-1234.