Luxury Culinary Experience: 4-Hands Wine Dinner – CLARA Bangkok X Lae Lay Restaurant, Phulay Bay, A Ritz-Carlton Reserve Krabi
CLARA is a home for Italian food lovers, and this time we are joining the 4-Hands Wine Dinner. This exclusive event will showcase a unique gastronomic fusion, bringing together the culinary expertise of two renowned chefs: Chef Christian Martena of CLARA Restaurant and Chef Christian Herrgesell of Lae Lay at Phulay Bay, A Ritz-Carlton Reserve.
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The Menu
Here are some highlights from the evening that we would like to share with you.
STARTERS
French oyster on seaweed, mini brioche with Italian red prawn paste, Green Baby Cos with parlsey, yuzu and chive, Cashew with miso and apricot paste tartelette.
BURRATA
The rich creaminess of stracciatella is beautifully balanced by the buttery sea urchin, while the crunchy fennel adds a refreshing bite, and the clementine segments introduce lightness and sweetness.
Briny and oceanic with a sweetness that contrasts beautifully with the creaminess of the stracciatella. It adds a deep umami note that enhances the overall complexity of the dish.
The dish leaves a lingering impression of the ocean with each bite, punctuated by the crispness of fennel and the lingering brightness of citrus. Overall, it’s a delicate and refreshing combination that’s both sophisticated and approachable.
Onca Del Cer Sauvignon, Venica & Venica 2022
Young Northern Italian wine with floral aromsa, honeysuckle, melon, stone and pear fruits. Mineral and fruity.
KING FISH
Smoked Kingfish, cucumber, spring onion, crème fraiche and imperial caviar
The vegetal gel is a brilliant addition, enhancing freshness and elevating the overall flavor profile. The interplay between the smoky kingfish and the briny caviar must create such a delightful contrast. We loved how each element has a role, from the creaminess of the crème fraîche to the crunch of the cucumber. It’s a beautifully balanced dish!
Savennieres “Les vieux Clos” nicolas Joly 2018
Nicolas Joly is a French winegrower in the Loire wine region, and one of the pioneers and leading personalities of the biodynamic wine movement. Obtained from pure Chenin Blanc grapes, Les Vieux Clos is intense straw yellow color. The nose emanates fragrances that recall the yellow frosty fruit, florelai notes, minerals and honey. In the mouth is structured, round with fresh freshness and good finish.
BOTTONI
The bottoni filled with tomato and floral broth is comforting, and the tomato concentrate will intensify those flavors beautifully. The addition of lemon will brighten the dish, while the anchovy pieces add a savory depth that complements the sweetness of the tomatoes.
Named after its resemblance to a button, this round and plump little pasta has become a signature dish at the restaurant. Similar to a ravioli, filling of the bottoni pasta plays a central role in imparting flavour. Pasta is stuffed with a filling that is almost liquid in consistency, so you can feel an explosion of sauces in every bite.
The combination of a rich, flavorful filling and the delicate pasta creates such an exciting dining experience. It’s wonderful how the flavors meld together, especially with the fresh herbs and the umami from the anchovies.
BLACK COD
Black cod is such a treat with its rich, buttery texture, and the wasabi beurre blanc adds a fantastic layer of complexity and heat. The daikon not only adds a refreshing crunch but also enhances the dish’s overall brightness. Watercress is a perfect touch, providing that cooling balance to the bold flavors. It’s a beautifully composed dish that showcases the fish’s qualities while inviting a dynamic interplay of textures and tastes.
WAGYU
Wagyu beef known as a luxury meat choice, and the combination of beurre rouge adds a rich, silky finish that complements the beef’s marbling beautifully. Served with Chinese broccoli to bring a nice earthiness, while the beetroot adds a vibrant color and a hint of sweetness. The rasberry vinegar and purple curry provided an intriguing twist, adding warmth and complexity to the dish.
Gratin de la Tour, Villa Russiz 2018
Collio Chardonnay Grafin de la Tour Villa Russiz is a grand cru of Villa Russiz winery in northen east part of Italy. This dry white wine is golden yellow with slight yellow tints at the edges and ripe apple, vanilla and citrus aromas very well integrated on the nose. Balanced, complex and powerful on the palate
CARAMELLO
Caramel, Feulletine, Sea salt
Gourmands only ! Feuilletine’s crunchy texture paired with its buttery flavor for a wonderful contrast to the creamy homemade caramel ice cream. Loved the hazelnuts that adds a delightful nutty richness. A sprinkle of sea salt is the perfect finishing touch, enhancing the sweetness of the caramel and balancing the flavors beautifully.
St Clement Cabidos 2016
North of Béarn, near the famous slopes of Jurançon in south-western France.
A gorgeous southern French nectar from late-picked petit manseng, sweet yet balanced by tingling freshness. On a par with Sauternes, rich, voluptuous and sweet. It is very expressive with aromas of exotic fruits, such as pineapple, candied fruit and honey on the nose. On the palate the flavours of pineapple and mango are prevalent, and with time the wine reveals aromas of white truffles.
Chefs background
Chef Christian Herrgesell, celebrated for his contemporary Asian cuisine infused with French cooking techniques, will join forces with Chef Martena, known for his innovative approach to contemporary Italian cuisine.
Chef Christian Herrgesell is a German chef, culinary director, and concept creator with over 20 years of experience in gastronomy. Before being appointed Executive Chef of Phulay Bay, he spent 10 years as Executive Chef and Culinary Director at Tim Raue, a restaurant ranked on The World’s 50 Best list continuously since 2014 and awarded two Michelin stars.
CLARA – Phone: 083 496 3663
Address: 69 Soi Prasansook, Chong Nonsi, Yan Nawa, Bangkok
