Floyd’s Brasserie Phuket Hosts Prestigious La Chaine Des Rotisseurs Dinner

      




        Phuket’s most discerning gastronomes convened for an unforgettable evening of delectable cuisine along   with fabulous spirits recently when Phuket’s internationally-renowned celebrity chef restaurant Floyd’s Brasserie at Burasari Resort, Patong enjoyed the honour of creating and serving a tantalizing menu for La Chaine des Rotisseurs, the world’s foremost gastronomic society.

          The Chaine des Rotissueurs is an international association dedicated to bringing together both professional and non-professional members world wide who share a mutual interest in cuisine, wine and fine dining. Originating in France in 1248, the Chaine now has a member base of over 24,000 people in over 100 countries and continues to grow, with new activities to educate, support and promote the future of young cooks world wide.

          The dinner at Floyd’s was very first evening in the Phuket Bailliage under l'Ordre Mondial des Gourmets Dégustateurs, a society within the society of La Chaîne des Rôtisseurs, for those who have a special interest in wines, eaux de vie, spirits and liqueurs.  Floyd’s Brasserie was a natural choice to mark this honourable event, as one of Phuket’s top smart cuisine restaurants, owned and run by world famous TV chef Keith Floyd, the beloved star of over 20 TV cooking programs and author of numerous best-selling cookbooks.

         Chef Danny and the Floyd’s team outdid themselves with a dazzling presentation, including highlights such as succulent Duck Rillettes with bottomless glasses of frozen Grey Goose Vodka served on dry ice, held in a ring of dragon fruit; perfectly cooked John Dory fillets wrapped in bacon with asparagus and lemon hollandaise matched with the Monkey Bay, Marlborough Sauvignon Blanc; tender Escallop of Veal with paprika crust, potato & black olive mash and sage jus paired with Dalmau Reserve DOCa, Marques de Murrietta, Rioja; and ending with Floyd’s signature dessert Mango Ginger Crème Brûlée a Thai dessert wine, Monsoon Valley Muscat, and finally a delicate Stilton Soufflé with a port and apple compote matched with a Quinta do Crasto Vintage Port

         The satisfied Chaine members were delighted to end the meal with presentation of certificates to Floyd’s team members who were proud to have been chosen to participate in this special event which will be recorded in History by La Chaine des Rotisseurs.