The gourmet menu for the 2010 Bangkok Chefs Charity Gala Dinner & Auction are prepared by 19 executive chefs from leading hotels in Bangkok and Phuket.The menu's impressive starter is presented by Martin Faist and Leslie Stronach, executive chefs of the Plaza Athenee Bangkok and the InterContinental Bangkok.
Foie gras is a must-have on the Bangkok Chefs Charity Gala Dinner, and this year, the German/Australian duo will work on the French delicacy to dish out a two-in-one starter. One half of the dish will be chef Martin's foie gras with spiced chocolate and wild hibiscus flower and the other half, chef Leslie's duck and foie gras ballotine, apple mustard and cepe dust.
"Leslie is a great partner. It was very easy to design the foie gras dish with him over a couple of conversations on the phone. The idea was born and now we're putting it on the plate," said Martin.
Last Friday the two chefs prepared their contributions and put them together for the first time, and the tasty starter received a thumbs-up.
Last year, Martin created the charity dinner's lobster dish, and this year he's delighted to be cooking foie gras.
"I grew up in Germany, near the French border and Alsace. We always went over to France to get the freshest and best products, including foie gras. And I love foie gras because it is quite unique and a fine product to cook with. The possibilities are endless," he said.
The German chef who's an expert at French cuisine chose to poach the foie gras. Poaching at 60 degrees is a gentle way to cook, he explained, and all the flavours will be easily absorbed to bring out the full taste of the marinade. The smooth texture of the poached foie gras with the sour, sweet taste of the hibiscus jelly and the spiced chocolate perfectly complement each other.
Martin was one of the five chefs to cook for the Yoovidhya family (owner of Red Bull) following the first Bangkok Chefs Charity auction. It was a great experience for them to come up with a one-million-baht menu and design each dish for a very special dinner.
Leslie is a first-timer to the Bangkok Chefs Charity event. The Australian chef has 30 years of cooking experience, working at luxury hotels in many countries before joining the InterContinental Bangkok in January. However, he had previously worked in Thailand in 1997 to 2000 at another five-star hotel, so it's great for him to be back.
"I love Thailand and I'm very honoured to be asked to be a part of this event," he said.
"This for me is my way of saying thank you, and helping others with my fellow culinarians is magic, especially when it's for children."
Working with foie gras is always a passionate experience for Leslie, and his foie gras creation is a recipe from his cookbook. It works perfectly with Martin's in a marriage of flavours that complement and balance the richness of the foie gras.
"It's really a delicious combination and please enjoy it in good company with a lovely Sauternes," said Leslie.
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