Oskar Bistro‘s French Chef Julien Lavigne has personally handpicked Thai producers who have pledged to respect the environment and created innovative French and Mediterranean menu in an artful manner. Combining the concepts of agricultural sustainability andglocalism, we really like the concept of ‘Made in Thailand‘ event organized by Oskar Bistro Bangkok. While climate change is a big concern in the world, this kind of cuisine creation does reduce the carbon footprints to the minimal. No need to import ingredients from overseas, using local Thai ingredients to create French dishes! Isn’t this idea the loveliest one? Gourmet Bangkok, at the invitation of Oskar Bistro Bangkok, has tried Chef Julien Lavigne’s dishes for the ‘Made in Thailand‘ event. Let’s find out what this event is all about!
Glocalism in Oskar’s Bistro’s Farm-to-Table Initiative – ‘Made in Thailand’
To help build a sustainable food community in Thailand, Oskar Bistro has partnered with Thai producers who have pledged to respect the environment for their ‘Made in Thailand‘ event. These agriculturally sustainable suppliers include The Royal Projects, Pia Organic, Karat Kai, Go Organics, Chalong Bay, VIVIN and Pimacoff. Such farm-to-table initiative allows locals to genuinely experience the excellence of local produce and products. Surprisingly, Chef Julien has outstandingly manipulated the freshest produce from these local suppliers and created a few signature French and Mediterranean dishes for the ‘Made in Thailand’ event.
Dinner Presentation of ‘Made in Thailand’ Event
(1) Welcome Drink: Lemongrass Infused Chalong Bay Rum Thaipirinha
The goat cheese is supplied by VIVIN. We like the idea of turning a fresh piece of goat cheese into a souffle. The goat cheese was aromatic, creamy and soft! The moment it was spooned into the mouth, a sense of smoothness was experienced on my palate! It’s a lovely creation by Chef Julien!
(3) Cold Entree Blue Swimming Crab with French-style Celeriac Remoulade Topped with Crunchy Peanuts and Creamy Crab Bisque Mayonnaise White wine – Domaine de Begude Chardonnay Etoile (Organic) – 2015
I personally love this dish most! The word ‘fresh’ cannot fully capture how tasty the blue crab was. The best way to savour this dish is to eat a big spoonful of the crab meat with the creamy crab bisque mayonnaise. The rich flavour of the blue crab surprised my palate.
(4) Hot Entree Char Grilled Cuttlefish in Robustly Flavoured Tomato Ragout and Slightly Charred Eggplant Caviar Served Over Black Ink White wine – Domaine de Begude Chardonnay Etoile (Organic) – 2015
The star of this dish is the fried cuttlefish which was served hot to pair with the hot entree. Aromatic and flavoursome.
(5) Main Course Free Range Chicken Breast Tossed in Organic Thai Brown Rice with Meaty Portobello Mushroom and a Side of Thick Coffee Infused Sauce Red Wine – Domaine Des Enfants Le Jouet (Carignan Blend), Cotes Catalanes (Organic) – 2015
This main course is my another favourite. What I especially like about this dish is the organic brown rice and the thick coffee infused sauce. The flavoursome sauce enhanced the taste of the rice. For a Chinese like me, we can have bowl after bowl of this.
(6) Dessert Rum-flambé Banana Tarte Tatin Served with Smooth Minute Banana Ice-cream Topped with Toasted Coconut Flakes Flambé Lamai
I would love to peek into Chef Julien’s kitchen to steal his recipe for the banana ice-cream. It was so smooth and creamy that I could imagine the ice-cream was made in-house and not long before serving to us. The aroma of rum has made the banana tarte tatin even sexier on the palate. It’s a lovely dessert!
Who in Gourmet Bangkok team reviewed the ‘Made in Thailand’ Event at Oskar Bistro?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Will Gourmet Bangkok recommend the ‘Made in Thailand’ Event at Oskar Bistro?
Of course! We highly recommend this event to you all! Don’t miss it! Available from 17 to 26 August 2017.
I support all initiatives for food sustinability! ~ Chelsea