At the Four Seasons Bangkok World Gourmet Festival's Gala Dinner
Friday night was the Four Seasons Bangkok World Gourmet Festival's Gala Dinner.
Each of the chefs involved in the event prepared a dish for the occasion. Some, such as Chef Christine Manfield, served a variation on her dish served a few nights earlier:
Chef Christine Manfield's Woodbridge smoked ocean trout, tea smoked oysters, blood sausage, celeriac and apple salad
while others, such as foie gras king Michael Ginor, created a dish specifically for the event:
Michael Ginor's Citrus butter poached lobster with sea beans and potato cream
If the above doesn't already sound rich enough, Ginor's dish was then garnished with flakes of foie gras that had been cured in kelp:
Chef David Kinch providing a foie gras garnish at the Four Seasons Bangkok World Gourmet Festival's Gala Dinner
Behind the scenes, there was a surprising amount of cooperation between the chefs:
Inside the kitchen at the Four Seasons Bangkok World Gourmet Festival's Gala Dinner
such as American chef David Kinch helping Japanese chef Kazumi Sawada prepare the latter's deep-fried conger eel. There was also equally as much discipline, both in preparation and in service:
Dinner service at the Four Seasons Bangkok World Gourmet Festival's Gala Dinner
And the night ended with pastry chef Francois Payard's chocolate-centric creation:
Chef Francois Payard's Palet d'or with hot and cold chocolate
and several glasses of Yamazaki malt whisky from Japan.