What an amazing and glamorous beefy night!
Thank you to all the guests who joined us for the “Ebony Black Angus Night by the Chao Phraya River” at Palmier by Guillaume Galliot, Four Seasons Hotel Bangkok. The event was held to promote premium Australian Ebony Black Angus, known for being 150-day grain-finished. This exceptional beef offers rich flavour, tenderness, and fine marbling, making it perfectly suited to any type of cuisine. A five-course dinner showcased Ebony Black Angus as the star ingredient, with a menu curated by a team of talented guest chefs, including:
Canapé: Oyster, Smoked Salmon Brioche
By Chef Keith, Palmier by Guillaume Galliot
1st course: Classic Tenderloin Tartare with Baby Spinach
By Chef Olivier Limousin, Coba Bangkok
Type of Cuisine: Western
2nd course: Boeuf Bourguignon with Carrot Variation, Red Wine Sauce (beef cheek)
By Chef Keith, Palmier by Guillaume Galliot
Type of Cuisine: Western
3rd course: Mekjerk-Gui (short rib)
By Chef Injin Kim, Onggi Bangkok
Type of cuisine: Korean
Paired with Yuja Makgeolli
4th course: Green Curry (rib eye)
By Chef Nick, Wang Hinghoi
Type of cuisine: Thai
5th course: Pan Seared Inside Skirt Steak with Coconut Curry and Chilli Oil Drizzle
By Chef Rohit Sharma, Tapori Bangkok
Type of Cuisine: Indian
Dessert: Classic Paris Brest with Hazelnut
By Chef Keith Cheung, Palmier by Guillaume Galliot
Paired with Siam Lanna Bee’s Knees
This memorable evening featured a live butchery demonstration by Simon O’Shea, Master Butcher at James Madison Butchery and representative of Jagota. The experience was complemented by a selection of premium beverages from MrCru and evian natural mineral water.
