Bangkok - Epicurean Masters of the World !

You may have heard about this, but just in case you did not, here is what went down at the eccentric Hotel Lebua at Bangkok's State Tower in Thailand last Saturday, February the 10th. The Bangkok State Tower is currently the largest building in Asia and thus command stunning views. The event is branded as the "Epicurean Masters Of The World" and this one happens to be the second edition already. Six three Michelin Star awarded Chefs congregated under one roof creating a culinary extravaganza never before seen in Thailand and rarely experienced anywhere else in the world. The concept is fairly simple; the finest Chefs, the finest food, the finest wines and spirits shall help to ensure Bangkok's reputation as one the worlds most fascinating culinary destinations. The wine paring was conducted by the worlds renowned wine merchants Berry Bros & Rudd of London, England.
The Grand Finally was an evening of utter decadence - a remarkable 1,000,000 Bath ($25,000) per person gourmet gala dinner, prepared by only 3 star Michelin Chefs. With pride I introduce you to the original menu, as it was served including the wine paring and the preparing Chef:

Creme Brulee of Foie Gras with Tonga Beans
prepared by Chef Alain Soliveres, Restaurant Taillevent / Paris
paired with a 1990 Louis Roederer Cristal

Tartar of Kobe Beef with Imperial Beluga Caviar and Belon Oysters
prepared by Chef Antoine Westermann, Restaurant Le Buerehiesel / Strasbourg
paired with a 1995 Krug Clos du Mesnil

Mousseline of Ecrevisse a Pattes Rouges with a Morel Mushroom Infusion
prepared by Chef Alain Soliveres, Restaurant Taillevent / Paris
paired with a 2000 Corton Charlemange, Domaine Jean Francoise Coche-Dury

Tarte Fine of Divers Scallops with Black Perigord Truffles
prepared by Chef Antoine Westermann, Restaurant Le Buerehiesel / Strasbourg
paired with a 1996 Le Montrachet, Domaine de la Romanee Conti

Britanny Lobster "Osso Bucco"
prepared by Chef Jean-Michel Lorain, Restaurant La Cote Saint-Jacques / Burgundy
paired with a 1985 Romanee-Conti, Domaine de la Romanee Conti

White, Alba Truffles Risotto "Enoteca Pinchiorri"
prepared by Chef Annie Feolde, Restaurant Enoteca Pinchiorri, Florence
paired with a 1961 Chateau Palmer

Saddle of Lamb "Leonel"
prepared by Chef Marc Meneau, Restaurant L'Esperance a Vezelay / Burgundy
paired with a 1959 Chateau Mouton Rothschild

Sorbet "Dom Perignon"

Supreme of Pigeon en Croute with Black Perigord Truffles
prepared by Chef Heinz Winkler, Restaurant Residenz / Aschau
paired with a 1961 Chateau Haut-Brion

Selection of Fine Cheeses
paired with a 1955 Chateau Latour

Imperial Gingerbread Pyramid with Caramel au Beurre Salee Ice Cream
prepared by Chef Jean-Michel Lorain, Restaurant La Cote Saint-Jacques / Burgundy
paired with a 1967 Chateau d'Yquem

Coffee served with Les Mignardises

Many of those who attended Saturday night's culinary extravaganza hailed it as the meal of a lifetime. High-rolling food lovers flew in from the United States, Europe, the Middle East and other parts of Asia to claim their seat of the 40 covers-only dinner. As guests entered the dinner, held at the hotel's rooftop restaurant on the 65th floor overlooking Bangkok, attendants bowed and scattered rose petals at their feet. Men wore tuxedos and women were dripping in diamonds. The guests included Fortune 500 executives, a casino owner from Macao and a Taiwanese hotel owner. The guests sipped their way through what I consider nothing less than legendary vintage wines. Berry Bros. & Rudd, the British wine merchants that procured and shipped about six bottles of each wine for the dinner.