1. August 2023
Invitation
La Confrérie de la Chaîne des Rôtisseurs
Association Mondiale de la Gastronomie
Bailliage de Bangkok Maha Nakhon
Bailliage Maha Nakhon´s inaugural dinner takes us to famous Lumphini Park. Here
nestled in the lush gardens of this
Signature Hotels, The Sindhorn Kempinski in Soi Ton Son.
We want to invite you to join us for an evening with
and ambiance re
We welcome you to Bistrot
Slawomir Kowalik and his team
fine dining experience we are looking for. Join us for a great dinner with splendid food,
fantastic wines and pleasant company
Chef Slawomir and the Committee of the Bailliage Maha Nakhon look forward to seeing
Chaîne des Rôtisseurs Dinner
“La Premiere
Tuesday, August 29
Restaurant
Sindhorn Kempinski
Soi Ton Son Lumphini
La Confrérie de la Chaîne des Rôtisseurs
Gastronomie
ge de Bangkok Maha Nakhon
Bailliage Maha Nakhon´s inaugural dinner takes us to famous Lumphini Park. Here
lush gardens of this Bangkok landmark we find one of Kempinski´s fine
Hotels, The Sindhorn Kempinski in Soi Ton Son.
We want to invite you to join us for an evening with Mediterranean flair, e
and ambiance reminiscent of the French Riviera.
e welcome you to Bistrot “De La Mer”, a casual yet stylish bistro
team created an exceptional menu that promises to be the
fine dining experience we are looking for. Join us for a great dinner with splendid food,
antastic wines and pleasant company
and the Committee of the Bailliage Maha Nakhon look forward to seeing
you all at “De La Mer”.
Chaîne des Rôtisseurs Dinner
“La Premiere”
Tuesday, August 29th
, 2023
Restaurant “De La Mer”
Sindhorn Kempinski
Soi Ton Son Lumphini
Bailliage Maha Nakhon´s inaugural dinner takes us to famous Lumphini Park. Here,
we find one of Kempinski´s fine
Hotels, The Sindhorn Kempinski in Soi Ton Son.
Mediterranean flair, enticing aromas
miniscent of the French Riviera.
a casual yet stylish bistro. Chef de cuisine
created an exceptional menu that promises to be the
fine dining experience we are looking for. Join us for a great dinner with splendid food,
and the Committee of the Bailliage Maha Nakhon look forward to seeing
Chaîne des Rôtisseurs Dinner
, 2023

2. Pre Dinner Champagne Reception
Poached Ostral Regal Oyster
Vichyssoise, Leek, Baeri Caviar
Orange Fennel, Saffron Aioli, Sea Asparagus
Mediterranean Vegetable Tart
Black Ol
Champagne Ernest
In Europe’s most
Caribbean and amongst the bright lights of Taipei, Chef Slawomir Kowalik
has showcased his skills and ingenuity in some of the world’s most exciting
and alluring destinations. After being trained in classica
European cuisine, he left his homeland of Poland and spent 15 years
working in MICHELIN restaurants and five
blends classic and modern techniques, and draws inspiration from the
culinary cultures he encounters.
His f
guest satisfaction, a mentor to up
operations and kitchen management skills. While at the Mandarin Oriental
Taipei, he supported the French Brasserie to ensu
consistently high. From the smallest details to the most complex sequences
and banqueting, Chef Slawomir is capable and ready to handle any situation
in and out of the kitchen.
He joins Sindhorn Kempinski as a Chef de Cuisine fo
Mediterranean cuisine. With his passion and skill set, Chef Slawomir is
sure to add to Sindhorn Kempinski’s treasure trove of culinary experiences.
Slawomir Kowalik
A Man of Fire & Flavour
Chef de Cuisine
Bistrot De La Mer
Pre Dinner Champagne Reception at Botanica
Poached Ostral Regal Oyster
Vichyssoise, Leek, Baeri Caviar
Marinated Razor Clam
Orange Fennel, Saffron Aioli, Sea Asparagus
Foie Gras Parfait
Brioche, Cherry, Almond,
Mediterranean Vegetable Tart
Black Olive Tapenade and Parmesan Crisp
Champagne Ernest Rapeneau, Epernay, France
In Europe’s most renowned establishments, upon the shores of the
Caribbean and amongst the bright lights of Taipei, Chef Slawomir Kowalik
has showcased his skills and ingenuity in some of the world’s most exciting
and alluring destinations. After being trained in classica
European cuisine, he left his homeland of Poland and spent 15 years
working in MICHELIN restaurants and five-
blends classic and modern techniques, and draws inspiration from the
culinary cultures he encounters.
His four years at The Savoy in London made him dedicated to achieving
guest satisfaction, a mentor to up-and-coming chefs and enhanced his
operations and kitchen management skills. While at the Mandarin Oriental
Taipei, he supported the French Brasserie to ensu
consistently high. From the smallest details to the most complex sequences
and banqueting, Chef Slawomir is capable and ready to handle any situation
in and out of the kitchen.
He joins Sindhorn Kempinski as a Chef de Cuisine fo
Mediterranean cuisine. With his passion and skill set, Chef Slawomir is
sure to add to Sindhorn Kempinski’s treasure trove of culinary experiences.
at Botanica
renowned establishments, upon the shores of the
Caribbean and amongst the bright lights of Taipei, Chef Slawomir Kowalik
has showcased his skills and ingenuity in some of the world’s most exciting
and alluring destinations. After being trained in classical French and
European cuisine, he left his homeland of Poland and spent 15 years
-star hotels. Chef Slawomir
blends classic and modern techniques, and draws inspiration from the
our years at The Savoy in London made him dedicated to achieving
coming chefs and enhanced his
operations and kitchen management skills. While at the Mandarin Oriental
Taipei, he supported the French Brasserie to ensure the product quality was
consistently high. From the smallest details to the most complex sequences
and banqueting, Chef Slawomir is capable and ready to handle any situation
He joins Sindhorn Kempinski as a Chef de Cuisine focusing on French and
Mediterranean cuisine. With his passion and skill set, Chef Slawomir is
sure to add to Sindhorn Kempinski’s treasure trove of culinary experiences.

3. Dinner at De La Mer
Starter Sharing
Tourteau Crab Salad
Granny Smith Apple and Pink Grapefruit Compote, Celery, Belgian Endive Lime-
Vanilla Vinaigrette
Wagyu Beef Tartare
Pickled Garden Vegetables, Mustard Seeds, Grilled Homemade Sourdough Bread
Spanish Octopus Carpaccio
Confit Potato, Chorizo, Citrus Dressing
2020 Muscadet Granite, Bellevue, Clos de Perrières, Loire Valley, France
Lake Lucerne Zander Quenelles De Brochet
Lobster Cognac Sauce
2020 Savennieres, Chateau Pierre-Bise, Roche Aux Moines, Loire, France

4. Roasted Squab Pigeon
Leg Praline, Roasted Carrot, Charred Baby Broccoli, Potato Fondant, Périgord
Truffle Jus
2018 L´Ame Sœur, Syrah de Seyssuel, Stephane Ogier, Rhone Valley, France
“Little Goat Farm” Goat Cheese Selection
Beetroot, Muscovy Grapes, Candied Walnuts, Chiang Mai Honey
2000 Barsac-Sauternes, Chateau de Massereau, Bordeaux, France
Valrhona Chocolate Parfait
Framboise Gel, Chocolate Soil
Freshly brewed Coffee or Tea, Friandises