Adjacent to BTS Skytrain Chitlom Station, Fireplace Grill and Bar is a perfect place for discreet gatherings in an elegant setting.
Fireplace Grill and Bar – sustained a reputation as one of Bangkok’s top list of fine dining restaurants where superior grilled meats and outstanding seafood selections are complemented by a comprehensive wine list.
Story by Wanida Tardivel
This year, Chef Jean Marc Banzo collaborates with rising Chef Sebastian Reischer, an Austrian native, whose methodical approach and keen eye for detail has seduced more than a palate.
“Cooking” is an art as French post-impressionist painter Paul Cézanne from Aix-en-Provence said: “Genius is the ability to renew one’s emotions in daily experience.”
For the occasion, the Chefs have introduced two menus: The connoisseur 5 course tasting menu “Fire” and a 7 course menu “FirePlace”, complemented by an exquisite optional wine pairing sensory experience from the 170 wines available from now till end of year 2018.
Background about Chef Jean-Marc Banzo: He received his first michelin star at aged 28 years old, again at 32 years old, and holding recognition for 28 years.
Maine lobster / cauliflower / clam vinaigrette
The lobster is poached carefully in an aromatic herb stock. After that a salad is made with the claw of the lobster and the tail is sliced very thin. The dish is marinated with a tangy dressing made of baby clam juice, white wine, fresh tarragon and shallots. Cauliflower puree and garlic compliments the sweet flavor of the lobster and organic cress from different parts of Thailand is used to enhance the dining experience. It so refreshing, you can enjoys natural favors from all freshest ingredients , this is one of my favorite dishes from the tasting menus.
Foie gras mousse / sabre / raspberry
Chef Sebastian plays with the flavors of raspberry and foie gras. A rich foie gras mousse is made with clarified butter and seasoned with espelette pepper from France. The cognac and port wine reduction in the mousse gives the dish an exciting kick while eating. The raspberry coating is refreshing and the acidity cuts the fattiness of the mousse.
Snails in garlic butter / open ravioli / sage milk
The snails from Burgundy are cooked with garlic and cognac. The homemade pasta is served as open ravioli. Confit garlic puree and refreshing parsley gel are in harmony with the earthy flavor of the snails. To create texture crispy parsley chips and dehydrated garlic is made daily fresh.
Lamb from Aragon / white bean puree / ratatouille
The Iberico lamb is grilled on charcoal and after that roasted in the oven with garlic and thyme. Before serving the lamb is covered with a brioche butter, herbs and crispy quinoa. The lamb is served with a white bean puree, basil pine nut pesto and seasonal vegetables. At the moment an Australian winter truffle is complimenting this dish.
Remarkable dish, the team cook lamb to perfection, juicy, tender. My first time experiencing crispy quinoa, love it!
Candied pineapple / mango compote / coconut meringue
Exotic is playing with the flavors of Thailand. A slowly candied pineapple flavored with refreshing ginger is paired with a sweet mango compote and crispy coconut meringue. Valrhona Ivoire chocolate mousse is giving the customer a mild chocolate sensation.
The restaurant’s theatrical open-kitchen with center-mounted charcoal grills allows guests to watch the culinary team in actions. Locally sourced ingredient and handpicked by the team including Lamb loin from Aragon, Sanuki Wagyu Sirloin, Rib Eye Steak, the impressive fresh seafood display including Maine Lobster, Snow Fish, Sole, Scallops, and more!
If you need help to pair wines with your dinner, ask the Master Sommelier Ashley Ziegler who has personally cherished her choices and will offer great wine suggestions.
Located on lower lobby level, InterContinental Bangkok hotel. For more information or reservations, please contact 02 656 0444 ext. 5505 or visit: www.bangkok.intercontinental.com.