From now until 31 July 2018, The Peninsula Bangkok are serving France’s finest ingredients at special offers: premium oysters from David Hervé farm, top-notch caviar from Kaviari and the legendary Louis Roederer champagne.
At the Lobby, oysters from David Hervé farm are prepared in tasty creations by the hotel’s executive chef Dominique Martinez. The oyster Rounce is flavoured into a New Orleans recipe of Rockefeller, served with luscious butter, parsley herbs, baked or broiled to perfection at Bt780++ for half a dozen. The sweet and perennial oyster Royale is made into Oyster Champagne Sabayon (Bt980++for half a dozen). And the oyster Speciale with its characteristics of salty flavours can be savoured with housemade crème fraiche and oscietra prestige caviar (Bt1,280++for half a dozen). Oyster Boudeuse is also paired with white asparagus veloute and parmesan shavings (Bt680++for half a dozen) while the classic Oysters Fine de Claire is served as a plate of three flavours: classic mignonette, mango mignonette and spicy Thai seafood chilli sauce (Bt480++ for half a dozen).
Also at the Lobby, guests can enjoy a selection of caviar from Paris’ Kaviari – Oscietra Prestige caviar, Sevruga caviar and white Sturgeon, all served on ice with homemade blinis and condiments. A set of 30-gram caviar served with condiments starts from Bt4,550++.
At Mei Jiang, Chinese Cuisine Executive Chef Ball Yau used Cantonese cooking technique and selected Oyster Speciale, creating a wok-fried oyster dish with salted egg Chinese style (Bt780++ for six pieces).
Louis Roederer champagnes – Louis Roederer Brut Premier, Louis Roederer Rose Vintage 2011, Louis Roederer Blanc de Blancs 2010 and Louis Roederer Cristal Brut 2009 are also available throughout the hotel’s dining outlets.
For more information and for table reservations, please contact The Peninsula Bangkok at +66 (2) 020 2888 or e-mail firstname.lastname@example.org www.peninsula.com/bangkok