Oysters and caviar at the Peninsula
The Peninsula Bangkok is through July serving guests and visitors three of France’s finest products – oysters from David Herve farm, caviar from Kaviari and Louis Roederer champagne.
The Herve family has been farming oysters since 1939. Its three-hectare oyster farm in the sea off the Marennes-Oleron basin enriches the shellfish with the benefits of the Atlantic Ocean currents.
At the Peninsula, executive chef Dominique Martinez of the Lobby restaurant uses the Rounce variety to make classic New Orleans-style Oysters Rockefeller (Bt780-plus for six). They’re served on the half-shell, topped with a rich sauce of butter, parsley and other green herbs and baked or broiled.
Sweet Oysters Royale, which are available year-round, are turned into Oyster Champagne Sabayon (Bt980 for six) and Oyster Speciale (Bt1,280 for six), with a characteristic saltiness, crispness with nuttiness.
Oysters Boudeuse (Bt680 for six) are regarded as “stubborn” because the ocean waves slow their growth, so the shell is round and small – but the meat is sweet and delicate. Martinez adds white asparagus veloute and Parmesan shavings.
Classic Oysters Fine de Claire (Bt480 for six) arrives with classic mignonette, mango mignonette and spicy Thai seafood chilli sauce.
Also in the Lobby are Oscietra Prestige, Sevruga and white sturgeon caviar, all served on ice with homemade blinis and condiments. Prices for 30 grams start at Bt4,550.
At the Peninsula’s Chinese restaurant, Mei Jiang, executive chef Ball Yau goes Cantonese with Oysters Speciale, adding a salted egg (Bt780-plus for six).
Louis Roederer, established in 1833, presents a choice of Brut Premier, Rose Vintage 2011, Blanc de Blancs 2010 and Cristal Brut 2009 champagne to complement the feast.
Book a table at (02) 020 2888 or [email protected].
