At first glance, you may think a platter of roasted salmon fillet accompanied by slivers of vegetables looks uneventful.
But a rendition described as bread-crusted sockeye salmon, vegetables fantasy and lettuce coulis, which will be served at the 2016 Bangkok Chefs Charity Gala Dinner, promises a five-star extraordinary indulgence.
Representing the sixth course of the gastronomic evening is an impeccable creation by the Mandarin Oriental, Bangkok's newly-appointed French executive chef Aurelien Poirot and JW Marriott Hotel Bangkok's newly-appointed British executive chef Kevin B. Thomson.
Executive chef Kevin B. Thomson of JW Marriott Hotel Bangkok and executive chef Aurelien Poirot of Mandarin Oriental, Bangkok.
"Both of us want to present a well-rounded dish that's tasteful and healthy," said Poirot.
"So we've chosen a nice fillet of wild sockeye salmon from the US. It's a native species to the Northern Pacific Ocean and feeds on zooplankton, which give it a unique red colour and succulence." The fish is cured with sea salt for two hours before being slowly pan-fried with Camellia oleifera tea-seed oil and served with spears of asparagus and delicate slices of carrot, radish and beetroot.
"I like using raw vegetables in fine shavings to give texture and freshness to the dish. And for this dish we only use local harvests from the royal-initiated agricultural project. They are so colourful and rich in variety," explained Poirot.
The sauce is made from vegetables, too. And to lend a touch of wellness and acidity, the chefs opt for fresh citrus instead of vinegar. Thomson said he feels honoured to be a part of this high-profile event and to support such a worthy cause.
"I have been involved in charity work previously and it inspires me to be able to give back something to the community. To assist in the development of the education of the children that need our care is truly heartwarming," the British chef said.
While Parisian Poirot noted: "It's a dream to be able to give something back to the community by doing what I am good at. Cooking with other chefs and sharing our passion in order to raise money for a noble cause.
"More importantly, this year, as an executive chef of the Mandarin Oriental, Bangkok, I have the honour and responsibility to host this event and co-ordinate with all the chefs to make the most memorable moments for everyone." The bread-crusted wild sockeye salmon with vegetables fantasy and lettuce coulis will be complemented by Les Vins de Vienne Viognier 2013, Rhone Valley, France. Viognier is a white wine grape with more than 2,000 years of history, known for producing textural, aromatic wines with pronounced stone-fruit flavours. It was awarded 90 points by Wine Spectator.
The 2016 Bangkok Chefs Charity Gala Dinner & Auction will take place in the Royal Ballroom of the Mandarin Oriental, Bangkok, on Monday, July 18. The event will be presided over by HRH Princess Maha Chakri Sirindhorn.
The evening will start at 5pm with a grand Champagne cocktail-and-canapés reception in the foyer of the Royal Ballroom. Tickets are 12,500 baht net per seat (for a table of 10).
Call Rachanee (F&B Dept), Mandarin Oriental, Bangkok, at 02-659-0302, or contact Gourmet One, at 02-403-3388 ext 508 or 085-152-6857.
