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The Culinary World of Escoffier_Thailand master 1658892107 DEIASIA-PACIFIC THE CULINARY WORLD OF AUGUSTE ESCOFFIER An inspiring perspective by his disciples Auguste Escoffier wrote eight landmark books, including his most famous, Le Guide Culinaire which is still used today and has over 5000 recipes. He was the first to highlight fresh, wholesome ingredients from farm to table. We are pleased to present a modern, regional approach to Escoffier Culinary Guidebook, by 13 Disciples delegations of Asia-Pacific, each publishing its own cookbook. 130 Chefs participated in the elaboration of these masterpieces, offering their innovative twists to traditional recipes More than 200 recipes, to replicate at home or in your restaurant, with three levels of difficulties, step-by-step methods, chef's tips, plated dish photos, and sommelier's wine pairing, presenting various wines from the old to the new world. For cocktail lovers, discover a variety of modernized standards, with 50 unique concoctions to surprise every taste bud. Good food is the foundation of genuine happiness! (Auguste Escoffier) Robert Fontana (President Disciples Escoffier Asia-Pacific) THAILAND Thailand byLe Petit Futé Photo courtesy of Le Petit Futé - Photopgraphy by Mickael David THAILAND Thailand, a country in Southeast Asia once called Siam, offers a multitude of magical places and everyone can find something to suit them, just leaf through our Thailand guide to see it. Beach lovers will be delighted thanks to the many seaside resorts such as Phuket or enchanting places such as Ko Samui, Similan, Phi Phi Leh or Taratuo. Mountain lovers will not be left out thanks to superb natural sites such as Doi Mae Salong in the north of Chiang Rai or Doi Pha Tang, which offer magnificent landscapes suitable for walks. Thailand also has more than 40,000 temples spread all over the country, and some of them are really beautiful, such as in Ayutthaya, Sukhotai, Chiang Mai or even Bangkok. A trip to Thailand is also about floating markets, tasty cuisine, very good quality hotels for all budgets, tuk-tuk trips, the perfect vehicle to travel through crowded city centres like Bangkok. Through your Thailand guide, you will discover activities adapted to the needs of each of us. The most festive of you can try, on full moon nights, the Full moon party which takes place on the island of Koh Phangan: a celebration for all lovers of nightlife in Thailand. Adventure seekers will enjoy exploring paradise islands on excursions, which sometimes end with a visit to the seabed like Ko Phi Phi for example. Best restaurants in Thailand by Le Petit Futé About the Delegation Photo courtesy of Le Petit Futé - Photopgraphy by Suriya99 DISCIPLES ESCOFFIER THAILAND DELEGATION DEI Thailand is a young delegation, that has been created by Chef Hervé Frérard in 2010, one of the first Chef behind the Modern French Cuisine movement in Thailand back in the early 2000. Strong of various members from different way of life & background, and because our culinary passion starts from great products, we have got farmers raising French breeds of organic poultry, veal and eggs; other members are cultivating & crafting certainly one of the best chocolates in Thailand, others are sourcing top-quality organic vegetables that the north of Thailand have a to offer. All those wonderful locally gown products are here for the pleasure of most of our Chef members, who excel in international hotels, or all sorts of French or local restaurants. In addition to Michelin Starred Chefs & Celebrity Chefs, some of our Escoffier Chefs have cooked for the rich and famous of this world including, the former French President Francois Mitterrand, The King of Thailand, The Thai Royal Family, the Thai Parliament and several International Dignitary. Also, because a strong a value of our association is the transmission of knowledge to the younger generation, our current President is also the Head Chef Instructor of the Institut Disciples Escoffier in Thailand, teaching culinary program to BBA students. While another member & former president of the association, as led Thailand to victory at the World Young Talent Escoffier in 2016, with Mr. Panuvit Khaokaew, now working at a 2 Michelin Star restaurant in Lyon. Our Chefs are also often present in TV shows like Thailand Iron Chef (sometime as a competitor, sometime as a jury), as well as at Charity Dinner or events often curated by The Royal Project. And because our association would not be complete without foodies & wine passionate, some of our members are leading the food & beverage sourcing for one of the largest retailers in Thailand, others are strongly involved with the Bocuse d’Or Asia Pacific, as well as the upcoming Ecole Ducasse due to open in Thailand in 2023. Our association is also playing a key role to expose the French culinary arts & its values, together with the Thai-French Chamber of commerce, and the support of our current French Ambassador in Bangkok, whom is also a DEI Member. The DEI Thailand delegation is a small but strong brotherhood of culinary passionate, aiming to expend and share their knowledge of the French “Savoir-Faire” & “Art de Vivre”. As we all know, the pandemic made a lot of businesses in difficulty, which was also true for the association’s life. With planned different events, most of them have been postponed. For sure we see each other monthly and tried to find solutions and started to plan 2022. Without that, 2 events were realized here: - An Epicurean dinner on the March 31st,2021 at the “Workshop”, Bangkok, by chef Clément Hernandez. - A chapter dinner on the 27/11/2021 at “Kya Gastronomy” Bangkok by chef Kent Vatcharavee. We introduced on this day 8 new members. The 175th-anniversary event had to be postponed, so we had a friendly lunch between most of us on March 31, 2021, to honoree the memory of Auguste Escoffier. Bureau Members Bureau Members Disciples Escoffier Thailand Frédéric Hamann President Kent Vatcharavee Vice President Hervé Frérard Honorary President Clement Hernandez General Secretary Laurent Opportune Treasury Sponsors THANK YOU! We would like to express our gratitude to all sponsors. Thank you so much for your interest in partnering with our organization! We are thrilled that you have showed interest in supporting us. Your sponsorship makes it possible for us to create our project. As a sponsor, your contribution is vital to continue our important work. We cannot succeed without the generosity of supporters like you. And we hope that the extra exposure you've received with your involvement will translate to considerable new business. Sponsorships are a win/win for everyone involved! Platinum Gold Silver Bronze Acknowledgements Acknowledgements credits & copyrights We would like to thank the 13 Disciples Escoffier Delegations in Asia-Pacific and all the contributors, for making this cookbook one of a kind. We hereby acknowledge the following people and organizations for their contributions to the cookbooks: - Project Director: Robert Fontana (Disciples Escoffier Asia-Pacific) - Managing Director: Hualing Guan (ICDE China) - Managing Editor: Richard Gillet (Thalias Hospitality) - Editor / Photo Editing: Yann Mandigou (Dine & Wine Bali) - Video Editing: Adrien (Disciples Escoffier Asia-Pacific) - Country presentation & photo: Courtesy of Le Petit Futé travel guide - Design & Layout: omnibook.com Links to other sites From time to time, we might provide links to other websites, not owned or controlled by Disciples Escoffier APAC. We cannot, however, be responsible for the privacy practices used by other website owners or the content or accuracy of those other websites. Copyright ©2022 by Disciples Escoffier Asia-Pacific | All Rights Reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. Published by: omnibook.com for Disciples Escoffier Asia-Pacific Contributors Contributors MEET THE CHEFS Disciples Escoffier Thailand Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cook and remains perhaps the foremost name in French cuisine. Not a chef in the world ignores the savoir-faire of Escoffier. Discover all participants, Chefs, Sommeliers & Mixologists, their background, current establishments, and a short Q&A session for a deeper understanding of their culinary vision. Thanks to all who participated in the realization of this project! Satya Beeknoo Satya Beeknoo Chef Recipes Eggs Daumont Choo Chee Poached Egg Restaurant Tacada Beach Restaurant Zeavola Resort Mediterranean cuisine with a soothing sea breeze and your toes in the sand at Tacada beachfront restaurant & bar. A stunning Phi Phi Island restaurant with refreshing drinks served to your beach chair throughout the day, a great selection of light lunches and a dinner menu including the finest imported lamb, steak, salmon, seabass and local seafood dishes. Address: 143/78 Moo 5 Prachasamak-Khee Road T.Rattsada, A. Muang Phuket 83000 Thailand Biography Born in Mauritius, Chef Satya Beeknoo is the winning challenger Chef in Iron Chef Thailand on 8 July 2020. Former Head Chef of Marco Pierre White, 3-star Michelin Chef, restaurateur, and presenter, of the ever-popular Hell’s Kitchen in Titanic Restaurant Dubai, where he has been rated among the 3 best restaurants for “Modern British Food in Dubai 2012” by WHAT`S ON magazine. Satya is renowned for his ability to elevate the pleasures of seasonal and rustic cuisine, accomplished with a strong combination of culinary experience and management skills. His Mauritius origin, where the cuisine is as colorful as its cultural diversity, where spices brought in from India blend in with French-style long-simmered stews, and traditional Chinese food has been given a local touch and thus has evolved as Sino-Mauritian cuisine. Just to name a few!!! Freshness can be observed throughout the cuisine and seafood and fish dominate the table. Chef Satya has uncommonly strong knowledge of French Gastronomy, Asian & Fusion professional cuisine, and Modern European with Asian Twist cookery. His specialty, as a seafood lover, always strives to come up with cooking that is like him: direct, with clear-cut flavours. Chef Talk What is your cuisine style and philosophy? Thai and Créole Progressive Cuisine with a blend of French style and technique. What inspires your cuisine? My culture inspires my cuisine, I’m born in Mauritius where the Cuisine is as colorful as its cultural diversity, spices that were brought in from India blends in with French style long simmered stews. Freshness can be observed throughout my cuisine and seafood and fish dominate the table. What prompted you to become a chef? My dad is a farm labourer, he used to bring lots of vegetables back home after works, so the love of mother nature catches me and this how wanted to cooked them and transform all of those beautiful veggies into a delicacy. What is your favorite local ingredient? And why? Which chef is your model? And why? Chef Marco Pierre White. It’s not a myth that French Cuisine is the best and a reference in the cookery world. Being the Head Chef of Chef Marco Restaurants for years, he always pay respect to classic cuisine, “Pommes vapeur, Vichyssoise soup" and guess what, the time when he won 3 Michelin stars, we had “Peach Melba” on the menu! How important is Escoffier for you? Youngers are losing control, nowadays with the TV shows, they think that cooking is only about décor and Instagram post One of my major tasks in Escoffier is to “Pass it on”, the legacies of Chef “Aguste Escoffier Vision” and also to promote our local community and all the produces mother nature have gifted to us. What is your top 3 Escoffier’s recipe? Peach Melba | Pâté de Canard en Croûte | Salmon Terrine Why did you join DEI? To be able to support and help one another in reaching the vision and goals of Chef Auguste Escoffier Previous / Next Phone +66 75 627 000 Recipes Recipes A REGIONAL APPROACH Let's not associate tradition with immobility! Auguste Escoffier revolutionized French gastronomy by establishing the basis of traditional cuisine. He promptly realized that in cooking there is a never-ending field of study and improvement. Gaining from the progress of the industrial revolution, he always worked at evolving his cuisine, (re)invented cooking methods and direction. The art of plating was also a field of perpetual research on his part. Pursuing his objective to develop new recipes, using mainly local products, new techniques, and novel technology, DEI Thailand is sharing some of Escoffier's classics, using regional ingredients, with an innovative and simple approach. As in the past, tomorrow, others will come to take our vision, will rework it, and transform it to adapt to new needs and trends. Let's not associate tradition with immobility! Eggs Daumont Oeufs Daumont Poached Eggs Daumont Chef Satya Beeknoo Difficulty 25min 2 persons Ingredients Ingredients Quantity Unit Poached eggs 2 pcs Black truffle 6 slices Cayenne pepper 1 cup Crayfish 1 cup Cap mushrooms large (clean and sauté with butter, seasoned, kept for further use) 2 pcs Sauce Nantua (consist of béchamel base with cream, crayfish butter and crayfish) 1/2 cup Method To Assemble Step 1 Arrange the cap mushrooms in a warm plate and top with a spoonful of a salpicon of crayfish tails, followed by the poached egg. Step 2 Coat with the Nantua sauce, and garnish with slices of truffle. Serve immediately Chef's Tips For the poached eggs, in this technique instead of cracking eggs straight into a fiery bath of water, hoping they survive, start by cracking the eggs into the pan first, over a little bit of white vinegar (which helps the whites come together when cooked). Sommelier Advice Crémant D'Alsace Chardonnay Wolfberger, France To pair eggs dishes with wine is always a challenge. I choose a Crémant D'Alsace that will bring freshness and crisp. Chardonnay based, this Crémant will bring a lovely yellow robe, fine bubbles and a nose of roasted bread, long palate of roasted dry nuts. These fine bubbles will balance the rich dish, and complement nicely the crayfish and shrimps. Previous Next Previous / Next Choo Chee Poached Egg Oeuf poché Choo Chee Choo Chee Poached Egg, Mushroom Larb, Lemon Grass Crayfish Chef Satya Beeknoo Difficulty 35min 2 persons Ingredients Ingredients Quantity Unit Poached eggs 2 pcs Choo chee sauce (it’s a curry sauce made with fragrant Thai red curry, creamy coconut milk, kaffir lime and a hint of palm sugar and fish sauce. half cup Crayfish lemon grass salad (blanch crayfish and mixed with finely slices of kaffir leaves, slice of red chilli and combine all with lime juice, fish sauce and sugar together and mix with crayfish 1 cup Mushroom larb (preferred shimeji mushroom, cooked mushroom mixed with mint leaves, scallions, sliced chili, chopped cooked garlic, ginger and season with fish sauce, and pinch of crushed 1 cup Red chilli (sliced into strips, garnish) half cup Coconut Milk (garnish) 1 tsp Method Serve the poached eggs on lotus leaves. Drizzle with Choo chee sauce and season with salt and pepper to taste. Place scope of warm mushroom larb and crayfish lemon grass salad on the side and serve immediately Chef's Tips For the Choo chee sauce, if you can't find kaffir lime leaves, fresh basil leaves are always good choice for your Thai curry. Sprinkle it on top of curry. Sommelier Advice Black Label Pinot Gris Gala Estate, Australia This very complex dish brings challenges in getting the best pairing. The goal is to balance a sweet spicy base, the complexity of egg with a wine that will refresh and balance all the influences in your palate. I choose to go down under and picked from Tasmania, Gala Estate Black Label Pinot Gris. Well made with character, and light but powerful aromas of deep nashi pear. A rich and textured (oak tannins) palate but subtle. Light saline minerality. High acidity. Equally rich and refined finish. Previous Next Previous / Next