Wine dinner Centara

Wine dinner Centara

From left: Christophe Gestin, Resort Director of Food & Beverage; Mr Banchard; Morgan Morel, Brand Manager Wine of Independent Wine and Spirit (Thailand) Co., Ltd.; Pascal Frei, Food & Beverage Manager of Serenity Resort & Residences; Mr Conrad and Opas Damrongkul, Resort Resident Manager.

Castello de Banfi Wine Dinner at Mare Restaurant

The Independent Wine and Spirit (Thailand) Company and Centara Grand Beach Resort recently held the “Castello de Banfi Wine Dinner” accompanied by a sumptuous meal cooked by resort Italian Chef, Fabrizio Crocetta at Mare Restaurant. This was an exclusive wine dinner presented by Guillaume Banchard, Regional Manager of Castello de Banfi.

Castello Banfi is a family-owned vineyard estate and winery in the Brunello region of Tuscany. Together with its sister estates in Piedmont, Vigne Regali and Principessa Gavi, it has become recognized the world over for its dedication to excellence and sparking a renaissance in the art of Italian winemaking.

The five selected Castello de Banfi wines served with a flavorful five-course menu included Small salad of Asian greens with roasted sea scallops, tomato and hibiscus granita and bourbon vanilla sentenced olive oil; Light creamy polenta bramata with roasted tiger prawn, beef cheek stew and shaved pecorino cheese; Home made tagliolini with duck ragout, thin slices of Foie Gras terrine and leek puree; Slices of slow cooked beef tenderloin on his juice with salted peanut sponge and sautéed baby spinach with wild flower honey; Italian leavened red wine cake caramelized pear, black pepper and parmesan cream and saffron ice cream.

Small salad of Asian greens with roasted sea scallops.
Small salad of Asian greens with roasted sea scallops.

Home made tagliolini with duck ragout, thin slices of Foie Gras terrine and leek puree
Home made tagliolini with duck ragout, thin slices of Foie Gras terrine and leek puree

Italian leavened red wine cake with caramelized pear, black pepper and parmesan cream and saffron ice cream
Italian leavened red wine cake with caramelized pear, black pepper and parmesan cream and saffron ice cream

Light creamy polenta bramata with roasted tiger prawn
Light creamy polenta bramata with roasted tiger prawn

Slices of slow cooked beef tenderloin on his juices with salted peanut sponge and sauteed baby spinach with wild flower honey
Slices of slow cooked beef tenderloin on his juices with salted peanut sponge and sauteed baby spinach with wild flower honey

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