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5 Chefs play with black diamonds and create magic at the Napasai

On November the 14th Chef Gilles of the Napasai, Chef Konrad from  the Conrad, Chef Sebastien from the Red Snapper, Chef Aziz from the Scent and Chef Luke from the InterContinental got together with their team in the kitchens of the Napasai and set about making magic happen, and it certainly did.

It would be hard to imagine a more idyllic location for a special occasion than the Napasai. Around one hundred guests arrivedOLYMPUS DIGITAL CAMERA at a magical dinging scene set out around the pool. Beautifully decorated tables were complimented by glistening candlelight from the Krathongs that gently floated on the water.

On arrival guests invited to enjoy cocktails, canapés and an incredible truffle shooter that was nothing if not unique.OLYMPUS DIGITAL CAMERA

As the guests soaked up the pool and sea views from the terrace the team in the kitchen were working hard to create their own individual culinary masterpieces from the truffles that had been specially flown in by Antoine and Virginia Khoury from L’Arbre a Truffle in France.

The evening started with an amuse bouche of Egg Royale from Chef Konrad. Served in an egg shOLYMPUS DIGITAL CAMERAell accompanied by sugared orchid and bread sticks, this delectable little dish burst with the flavor of rare truffles and certainly set the scene for the evening.

Chef Konrad’s next creation was the Hand-dived scallop cervice with cauliflower puree and white alba vinaigrette. This dish was a masterpiece of presentation and textures and delivered a brilliant combination of flavors that worked in harmonious charm with each other. The delectable taste of truffles throughout the dish, especially in the cauliflower puree, was perfectly executed.

Napasai truffle 1Chef Gilles then presented his dish of Truffle Soup V.G.E from Paul Bocuse, a chef, world renowned for his talent, who originally created the dish for the President of the Republic when he was awarded the Legion d’Honneur medal. Topped with a delicate, cooked to perfection filo pastry lid, this light, while at the same time wholesome soup demonstrated the versatility  of the use of truffles in fine cuisine and delighted the diners.

Chef Sebastien was next to tantalize the taste buds of the discerning diners with his dish of Poached snow fish in smoked butter, Black Truffle and Shimeji Mushrooms, Earth Hazelnut  nuggets and Alba and Peach Gel. Again fabulously presented this dish offered an incredible combination of colours and textures. The delicate texture and flavor of the beautifully crusted snow fish worked perfectly with the components of the dish tnapasai truffle 3hat had just the right balance of the flavor of truffles.

Chef Luke then surprised the diners by presenting his dish of Thai Kurobuta pork and Shitake Mushrooms, truffle Blanquette, burst of robust Black Truffle Jus, Chicken Broth and aux X’eres, Allumettes of Wholegrain. The surprise came in the form of a glass jar that once unsealed released the rich aroma’s of what was the most delectable combination of fine ingredients, lovingly and creatively blended into a gastronomic triumph. This dish represented imaginative presentation at its finest.

napasai truffle 5The evening ended with a feast for the taste buds and for the eyes with Chef Azis’s dish of Black Truffle Crème Brulee with Black 70% chocolate vanilla, thyme and truffle ice cream. The dish was a masterpiece. The flavors of fresh strawberries and raspberries perfectly complimented the rich flavors of truffle found in the crème brulee, that again worked in perfect harmony with chocolate crafted into the shape of truffles that once opened released the secrets of the ice cream hidden inside.

These incredible dishes were accompanied by a fine selection of wines from Wine Pro such as Veuve Moisans, Cuvee Extra Brut, Jose Michel & Fils, Deakin Estate Sauvignon Blanc and Cabernet Sauvignon, Cantine Atesine Pinot Grigio, Paso Del sol Sauvignon Blanc and Cabernet Sauvignon, La Chablisienne “Pas si Petit, Rutherglan Grenache/Shiraz, Terra Mater Shiraz and Le Grand Noir Pinot Noir.

OLYMPUS DIGITAL CAMERAAt the end of the evening the chefs and their team from the kitchen arrived by the pool to a rapturous applause from the diners who had not only had an unforgettable truffle dining experience but had enjoyed the fantastic Napasai hospitality and some fabulous service from the staff who helped to make the evening such  a resounding success.

The Samui Times would like to congratulate the Napasai, the chefs and their teams, the staff and the management as well as Antoine and Virginia for coming together t make such an unforgettable evening of truffle gastronomy.

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