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"Fine dining and wine tasting”
dinner
29 January 2010
Ámantee 's resident chef Jérémie Sebag has 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
29 January, 2010
5 courses
Before dinner
Foie gras poêlé sur une rondelle de jeune pomme de terre vapeur, réduction de porto
Seared foie gras on a slice of steamed potato, Port wine reductionSoupe glacée de chou-fleur à l'huile de noix, croûte aux deux sésames
Chilled cauliflower soup with walnut oil, two sesames crust
Complimentary cocktail
At the dinner table
Terrine de pointes d'asperges et de tomates-cerises confites,crème d'asperges à l'aneth
Asparagus tips and candied cherry tomatoes terrine, dill and asparagus cream
Millefeuille de noix de Saint-Jacques et chorizo grillé, concassée de tomates pimentée
Scallop and grilled chorizo millefeuille, Spicy tomato concassée
White wine : Pouilly Fuissé - Maison Verget – 2004 (12cl)
Consommé de bœuf aux ravioles de bœuf et parmesan
Beef consommé with Parmesan and beef ravioli
Red wine : Bourgogne - Cuvée du Pinson - Domaine Ponsot- 2002 (12cl)
Carré d'agneau en croûte d'agrumes façon gremolata, purée de potiron à l'orange, pesto de roquette
Lamb rack in gremolata-style citrus crust, orange-flavored pumpkin puree, roquette pesto
Red wine : St Joseph - Chateau de st Cosme (Rhone) - 2004 (12cl)
Crème brûlée à la fève de Tonka, cappuccino de granité au café
Tonka bean crème brûlée with a coffee granité cappuccino
Sélection de mignardises
Free flow of mineral still water and nam matoum (Thai chilled herbal drink)
Reservation is required before January 27, 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
2,500 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 . Prices may change without notice .
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