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Published on : Tuesday, June 9, 2015
The menu was launched to a select gathering of invited travel and culinary journalists, and read like a ‘Cuisine Atlas of the World’. The ultra-exclusive dinner boasted the finest seasonal ingredients sourced from around the globe paired with a coveted wine list.
Each time the Ultimate dinner is reserved, the restaurant requires one week to prepare. Chef de Cuisine, Alex Burger will embark on a voyage to source the best products from around the world that are in season whilst award-winning sommelier, Fabien Etienne works to complement each dish with a spectacular vintage wine or champagne.
Alex Burger says, “Aziamendi works under the creative governance of Chef Eneko Atxa, therefore the menu ingredients still remain true to the product wherever possible with a strong Basque influence.” He continues, “These ingredients are a rare addition to any menu in Thailand or South East Asia, and help to unite the prestigious wines to create an explosion of long flavours and, most importantly, a night to remember.”
Mark Weingard, the Founder of Iniala Beach House explains, “The concept of the ‘Ultimate’ wine pairing dinner is to offer something more exclusive to diners at Aziamendi and completely different to what guests would expect to find in Thailand”. He continues, “The price tag reflects the quality of the products but this is also a fantastic way to give back. A percentage of all revenue from Iniala and Aziamendi goes straight to the Inspirasia Foundation.”
Dishes included a line-up of dazzling courses beginning with a ‘picnic’ exhibiting Hokkaido Sea Urchin Custard, Liquid Gold Cocktail, and Cantabrian Anchovies. This novel course served out of a basket was accompanied by Aziamendi’s signature Green Thai cocktail, comprising a surprising medley of flavours including truffle oil, pepper, fresh apple juice and whipped egg whites.
After a brief interlude with courses served in both the enchanting Iniala garden and the kitchen, the dinner menu continued inside the restaurant and featured Fine de Claire oyster topped with salicornia and tomato water gel, whipped eschire butter on toast served with a sparkling NV Krug Grande Cuvee, Reims from France to start. Joselito Iberico Ham was expertly cut by the Chefs at the table, creating an enormous sense of theatre and perfectly complemented by 2009 Peter Michael Belle Côte Chardonnay from Sonoma Coast, California. Foie Gras in three textures; creamy, seared and grated, was then presented with an impeccable 1961 Domaine Huet Vouvray Le Haut Lieu Demi Sec from the Loire Valley in France, steeped in history and adding a beguiling sense of story to the spectacular culinary experience.
Porcini Carpaccio with Omelet Foam was served with 2010 Michel Bouzereau Meursault “Les Grands Charrons” from the Burgundy region. Kokotxas al Pil Pil (hake chin), an ode to the Chef Enekos’ Basque country roots was then served with a 2011 Weingut Knoll Grüner Veltliner “Smaragd” Ried Loibenberg from Austria. Fatty Tuna Belly with Saku Noodles was also paired with the Austrian wine.
A course of Kobe Beef Striploin from Japan and Grilled Aroma was presented with an Italian 2009 Tenuta Dell’ Ornellaia Bolgheri Superiore “Ornellaia” from Tuscany. A selection of world cheeses including Idiazabal, saint maure, epoisse, tomme de savoie and Roquefort was served with 1999 Quinta do Crasto Vintage Port from Portugal, and the finale of the evening was sealed with a decadent chocolate indulgence showcasing Valrhona Chocolates with a 1988 Chateau Gilette, Crème de Tete, Sauternes from France.