Food by Phone_Newsletter_November_2011
-
Upload
food-by-phone -
Category
Documents
-
view
218 -
download
0
description
Transcript of Food by Phone_Newsletter_November_2011
NOVEMBER 2011
Le Pre Grill French restaurant and Wine Bar
MO
NTH
LYP
RO
MO
TIO
N
ScaN DeLIBuy any main course and get a FREE portion of Pancakes with Strawberry Jam [145-21]
F O O D B Y P H O N E ’ S M O N T H LY N E W S L E TT E R
DeaLS ON WHeeLS
I am originally from Oregon in the USA, but I have been overseas most of my life. I lived in
Thailand for five years being as a kid and returned in 2006. What I like most about living here
is the quality of life: having good friends, a good job. I play golf frequently and I eat very well.
I like Food by Phone because it offers a variety of options for lunch and dinner, and the service is reliable, convenient, friendly and prompt. With so many choices it would be hard to name one favourite dish, but at the moment I am quite partial to Beirut’s Couscous. Three of my favourite restaurants are Masala art, Bacco and Bourbon Street.
I’ve been using Food by Phone for the past five years placing an order at least four times
a week. Food by Phone is responsible for about 20% of my calories!
Travis WhiTeDirector of Business Development - Hotels Division, Minor International
RINgeR HuTGet a FREE portion of chicken Karaage with every order over 500 Baht
LAST MONTH’S WINNERcRISTIaNa MaRRa wins
a complimentary voucher of 1,000 THB
from Madam T
MONTHLYCOMPETITIONFor a chance to win a 1,000 THB voucher atLe Pre grill restaurant
please go to www.foodbyphone.comand answer a few simple questions.
FeaTUreD resTaUraNT
Travis’s favourite restaurants
Le Pre Grill first appeared on the Bangkok dining
scene in November 2005; it was located in
a small house on Lang Suan Soi 4. The business
grew, and later accommodation was needed; so
the restaurant relocated to a larger standalone
house at the beginning of Narathiwas Road
between Suriwong and Silom Roads.
There are three dining areas; on arrival
guests will notice a fresco terrace, covered
by a large red awning the same typical style
of a pavement cafe in France. On entering the
restaurant guest will walk pass the bar which
leads to the main dining room. The tables
are formally laid with a gold table cloth,
starched white linen napkin, elegant cutlery
and crystal wine an water glasses. A large
cork screw chandelier hangs from the ceiling
directly over the aquarium with smaller
circular crystal chandeliers forward and behind.
CONTINUED ON PAGE 3 >>
MaDaM TOrder any 2 main courses and get one FREE portion of Appetizers: Wrap or Spring Rolls [146-6,146-7,146-8]
The restaurant has a chilled walk in wine
cellar where 30% of the wines and
champagnes are from France, the remainder
are mostly from the New World in particular
from Chile and Argentina. The wines were
selected to be not too expensive and easy
drinking to suit current tastes.
chef Jai Lafon is half French, half Thai. He
was brought up in Paris where he learnt the
art of classic French cuisine. “To ensure
I deliver an authentic French product,” says
chef Jai, “our meats and Foie gras are
imported, but I am using local fish, seafood
and vegetables. Running a French restaurant
in Bangkok is a tough business, the market is
2 Narathiwat Road, Suriyawongse, Bang-rak, Bangkok 10500
Tel: 02-266-5899 / Fax: 02-266-5898
Mobile: 08-6354-7372
Website: www.lepregrill.com
Opening hours
Credit cards
Price per person without drinks
FBP partner since
5pm-1am / last orders
midnight
All major cards
THB 700
2010
FeaTuReD ReSTauRaNTLE PRE GRILL FRENCH RESTAURANT AND WINE BAR
looking for a cheaper price for the same
qual i ty, which chal lenges my cul inary
creativity. Today, the majority of my customers
are Thais who understand French dining.
The basic taste of my classic French dishes
remains unchanged but I am sympathetic to
strengthening the flavours when asked to
whiteout compromising authenticity.”
The dinner Chef Jai prepared for me started with
sautéed baby scallops and shrimp with
garlic and parsley served with rocket salad.
There was a pleasant combination of the two
types of seafood piled together in the middle
of the plate and worked well with a garlic
parley sauce that has an assertive but not
overpowering taste.
Then arrived duck leg confit, slow cooked
duck leg cooked in goose fat served with
sautéed potato, garlic, parsley and orange
sauce. This dish had what I was looking for
in duck confit, a marriage of two texture
a crispy skin and moist meat pair with a the
traditional French caramelized orange sauce,
pleasingly this one was not too sweet.
To be followed by roasted sea bass filet
with a White wine cream sauce and again
with this similar texture combination of crispy
skin and soft moist meat, the White wine
cream sauce had just the intended taste
I was expecting.
When the main course was over, the fine
dining tradition was observed of clearing
everything off the table before serving dessert.
There was a duo of temptation for dessert
a chocolate mountain delicious cake with
a light sponge shell with a rich warm dark
chocolate sauce in the centre and a deliciously
flavorful strawberry sorbet.
There was a duo of temptation for dessert
a chocolate mountain delicious cake with
a light sponge shell with a rich warm dark
chocolate sauce in the centre and a deliciously
flavorful strawberry sorbet.
Diner at Le Pre grill is an authentic taste
of traditional Parisian cuisine served in the
heart of Bangkok at an affordable price
“Opening a restaurant is like having a son,” he says, “you want to do your
best for them but they can be very demanding. When I first opened here, we
were serving lunch and dinner but after a year I realised that it wouldn’t
work serving traditional French food at the price customers are willing to pay
for lunch. Rather than compromising the integrity of our product,
I decided to open only for dinner. Timing is between 5-7pm with Happy Hour
when selected wines, beers and spirits you will receive 50% discount.
“I come from Manila in The Philippines,” says Joanna, After graduation I worked in sev-
eral restaurants in Makarti Place where I was cooking western food. I started working at
The Dubliner as chef de Partie in May 2000 under the opening Executive Chef Irishman
Jason Skidmore who taught me the culinary taste of the emerald isle. I had never cooked
Irish food before I came to The Dubliner. But what I could offer was that I could read
English and could understand how to interpret any recipes I was given.
Due to my lack of experience of Irish cuisine I was nervous to start with, but I quickly got my
confidence, as the recipes were well structured. In addition, as I was trained about the taste
of Irish food so I soon saw a similarity between this and the western food I had been cooking
back home in The Philippines. The difference was the gravy there tends to be more like a clear
soup while the authentic Irish version is much thicker.
I was promoted to Head chef five years ago and I put my stamp on the food by fine
tuning some of the recipes. When we opened we had been using tinned plum tomatoes
in our gravy. But now we can get good quality fresh ones and I am using them for my
sauces plus carrots, celery and basil for a richer taste.
Indian curry was another dish I had never eaten before coming here, and I felt so
honoured when the first one I cooked just by following a good recipe earned me praise
from our customers. The heart of all of our sauces is a home made stock, which we
simmer for four to five days, for my Indian curry I add garam masala, cayenne peeper,
paprika, tinned plum tomatoes coriander, onion and tomato paste. This is now my favourite
dish in our menu. My favourite Irish dish is pork sausage served with bubble and squeak
and a rich caramelised onion gravy as adding the cabbage to the mashed potato adds
more texture rather than serving plain mash - its typical Irish comfort food.
I am a great fan of pies whether they are filled with fish, chicken and ham or steak and
kidney topped with soft crust pastry likewise Shepherd’s Pie, the combination of the rich
meat ragout balanced by the simplicity of mash.
For dessert my favourite is apple crumble, mostly for the crumble; we add crushed
cashew and walnuts to give it more crunchy. The Dubliner is my second home and I
am lucky to have such a good boss.
celebRity chef
Joanna Poblete
THe DuBLINeR440,Sukhumvit Road,.Soi 22-24 Klong toey,Bangkok 10110
COOK BOOK OF The MONThaSIaN FLavOuRS
Publisher: John Wiley & Sons Nov 2010
AVAILABLE:
ISBN-13:
Kinokuniya
Asia Book
978-0470889350
by Eric Ripert
In Avec Eric Chef Eric takes the reader on a culinary journey from Italy
to California in this companion piece to his PBS series of the same name.
He aims to share how his cultural adventures spark the creative process.
While he falls short of his overall goal, his recipes and the amazing
photos that outnumber the dishes more than make up for this lapse.
The roasted pork loin with wild mushrooms, garlic, and sage pan jus from Tuscany will
tempt even the most faithful of vegans, while heirloom tomato salad with black garlic and
white balsamic, and white asparagus with anchovy-herb butter, both from Los Gatos in
California, proclaim the supremacy of vegetables. Marshall, California, showcases fruits from the
sea, a subject Ripert knows more than a little about; oyster sangrita and whole roasted red
snapper with Thai spices and coconut rice accent the freshness of the ingredients, and Ripert
includes sidebars on oyster shucking and tasting, which complete the oyster encounter.
Journeys to Italy’s Livorno, Mugello, and Fonterutoli as well as the Sonoma region of California
and the Cayman Islands have rounded out Ripert’s expedition. While the randomness of his
destinations makes the book seem like an afterthought, the array of appetizing dishes that Ripert
offers was worth the price.
“I was thinking like a home cook who invited friends to my home for a simple meal, following the
seasons and using those ingredients to create one amazing experience that would allow me to
mingle, eat and drink with my guests. The recipes and ingredients always reflect a place and
the inspiration I took away from that place.”
aBOUT The aUThOr
Born in France and Eric was taught to cook by his grandmother from a young age. He moved to
Paris at age 17 and worked for two years at La Tour d’argent from where he went to work at
Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie.
Then he went to work at Le Bernadin in New York and due to the untimely death of Gilbert Le
Croze he was promoted to executive chef when he was just 29. He was responsible for Le Ber-
nadin to be the only restaurant to win four stars from The New York Times for four consecutive
years as well as being rated 3 stars by Michelin guide.
GeT TO KNOWOUR MANAGER!
Originally I am from France, and before
coming to Bangkok I have been working in
Las vegas first. I opened a wine store and
then a bistro; I have a total of 15 years-
experiences in the hospitality industry.
I came to Thailand two and a half years ago
to open our Cafe with my husband. We are
a family business, and our aim is to build a
good working relationship with each of our
customers and to make each and every
visit a unique experience. Nothing beats
w o rd o f m o u t h , b a s e d o n c u s t o m e r
experience, to promote a cafe such as ours.
Our biggest strength is our Thai staff,
who I find smooth and easy to work with.
I communicate with them in English, French
and Thai. I resort to Spanish when cursing,
and when those four did not get the message
across, I would turn to International sign
language. I will do whatever it takes to build
a strong local team; to train them to have
the skills and empower to deliver a service to
please our customers and exceed their
expectations. What I l ike most about
Thailand is the kindness of the people; the
least is the torrential rain.
I am not having a one woman show and
would like to share this stage with a fellow
team member, chef Nok (Jutharat Takai).
She’s from Bangkok with 12 years hospitality
expe r i ence . She was one o f the f i r s t
employees to join us when we opened and
had previously been working in the kitchen
at Thai airways First and Royal Orchid
Lounge at the airport. With her previous
experience dealing with International travelers
from around the world, it is easy for her to
cook our French bistro cuisine.
Manager of Tartine CafeAgathe Verge
We are going through a progressive re-design of Deals on Wheels and feel
it’s appropriate to ask you, our readers, what else you would like to see in
the newsletter. In return for your constructive feedback we will give you in
return a free delivery with your next order. Simply share your ideas with
us by sending an e-mail to [email protected] and your next
delivery is on us.
editor in chief:Laurence Civil
Email: [email protected]
Publisher:Asia Media Studio Co., Ltd.
Email: [email protected]
Sales: Email: [email protected]
PlOeNChiT Fair 2011The Ploenchit Fair has grown to be one of the biggest and much loved events in Bangkok’s social calendar. It was first held in the grounds of The British embassy in 1956 to support a range of diverse charity projects in all regions of Thailand. Now, it is one of the largest charity fair events held in Asia. Every year approximately 2000 volunteers assemble to help put on the Ploenchit Fair. Over 250 corporate Sponsors are involved.
It’s a family fun day based on an english Fairground where most British and many others join together to create a unique atmosphere for all while raising funds to help the less fortunate in Thailand. Last year it attracted some 10,000 visitors from the international communities and raised THB 5 million.
This year the 54th Ploenchit Fair will be held on Saturday, 26th November in the grounds of Shewsbury school with an array of outdoor attractions and entertainment for a fun-filled day with family and friends. Enjoy shopping and activities, including the Ferris Wheel, Carousel, Go-Karts, Euro Bungy, Giant Wave Slide, Mini Golf and 20 or more stalls with games of skill and chance. There is going to be over 50 shopping outlets at the Petticoat Lane that has charity stalls, sell ing a vast assortment of treasures ranging from clothes, gifts, and cosmetic products to food from many restaurants to taste.
“Food by Phone has always been an active member of the local community,” says Marc Hagelauer, Managing Director, “We have been participating for many years for many reasons. It is an opportunity for us to give back to the community and to meet our partner restaurants socially in a way that benefits the less fortunate.”
The easiest way to get there is to take the sky train to Saphan Taksin and then the shuttle boat to Shrewsbury School. For those driving the address for your satnav is 1922 charoen Krung Road (expressway exit Chan Road), limited parking is available.