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"Fine dining and wine tasting”
dinner
02 April 2010
Ámantee 's resident chef Jérémie Sebag and Guest Chef Patrick Escribe have designed a menu (see below) that combines the savoir-faire of French haute cuisine and discreet touches of Asia 's subtle flavors.
Ámantee 's delightful classical Thai architecture and distinctive atmosphere are an ideal setting for this unique dining experience in Bangkok .
To enhance the culinary experience, Ámantee has carefully selected refined French wines that will complement each course with elegance and sophistication.
You may want to savor this menu including our selection of wines (three glasses of high-quality French wines) or may decide to order the wine separately by the glass or the bottle. (click here to see the Wine List)
From 7.30 PM onward and before the dinner a complementary coktail and Amuse gueule will be served. Other pre-dinner drinks, both alcoholic and non-alcoholic, will be available at a nominal price.
Ámantee Dinner
02 April, 2010
5 courses
Before dinner
Caviar d'aubergine, croûte de sésame
Eggplant caviar, sesame seeds crust
°
Petit gaspacho, tomates cerises confites, petits légumes coupés
Small gazpacho glass, confited cherry tomatoes, diced vegetables
Complimentary cocktail
At the dinner table
Mise en Bouche
Parfait de foies de volaille, figue rôtie, confit d'échalotes
Chicken liver parfait, roasted fig, shallot confit
°
Appetizer
Rosace de St Jacques, parmesan et betterave en carpaccio à l'huile d'olive vierge
Scallop, Parmesan cheese and beetroot carpaccio with virgin olive oil
White wine : Sancerre Blanc – Domaine Vacheron - 2007 (12cl)
°
Soup
Bisque de poissons à la provençale et sa rouille
Provence-style fish bisque and its rouille
White wine :St Véran Terroirs de Davaye – Maison Verget – 2007 (12cl)
Hot entree
Pièce de filet de boeuf en brioche, sauce béarnaise, poelée de champignons et
millefeuille de légumes
Beef tenderloin in brioche, béarnaise sauce, sautéed mushrooms and vegetable millefeuille
Red wine : Côteaux du Languedoc Puech Noble –
Domaine René Rostaing - 2005 (12cl)
°
Dessert
Vacherin glacé vanille et framboise
Iced vanilla and raspberry vacherin
°
Sélection de mignardises
°
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before April 01, 2010. There is limited seating for this event.
Patrons are expected at Ámantee at 8 pm at the latest.
Price per Guest
1,600 THB ++ without wine
2,400 THB ++ including 3 glasses of wine - as suggested
For further information and bookings please contact us by phone: 0 2-982-8695 or by e-mail: info@amantee.com
Prices are per Guest, in Thai Baht and are subject to 10 % service charge and applicable government tax .
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