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USA Dinner

Nassau, November 23, 2103

An ‘Evening in Provence’ with the Bailliage of Nassau (Bahamas)

Our season opener was a sparkling event held in the stunning Crystal Room of the Sandals Royal Bahamian Resort & Spa.

Our return after a long absence meant that Chef Rôtisseur Josef Swoboda arranged menus created great anticipation. The entire Sandals team swung into action to ensure our kick-off for the 2013-2014 Season was a huge success.



Upon arrival white-gloved wait staff offered us Pommery Brut Royal Champagne together with hors d'oeuvres. We sampled purple potatoes with sour cream topped with Beluga caviar and snails in a savoury caramel sauce.

Updates regarding summer breaks and plans for the year ahead meant the conversation buzzed. A bell announced dinner where upon the Crystal Room doors opened. Trees surrounding the room were covered in tiny lights. Candles glowed on the tables. A pianist entertained us throughout. The elegance of the setting was complete.

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Roasted duck breast on polenta medallions

with saffron fennel julienne, caramelized figs in an orange-ginger vinaigrette
Dulong Premium Merlot-Cabernet, Bordeaux 2010

Roasted acorn squash soup

served in its own shell with crispy onions and crème fraiche

Sole and smoked trout paupiette

on leek puree with Champagne foam and black truffles
Marquis de Goulaine Pouilly-Fumé ‘Le Champ des Vignes’ 2011

Lemon and black-cherry sorbet

Lamb shank provençal

braised in Merlot with shallots, pearl onions, garlic and fresh herbs
Gérard Bertrand Domaine de Cigalus Rouge, IGP Aude-Hauterive 2010

Warm goat cheese on pear tartlettes
served with red pepper coulis and crisp sage

Trio of desserts
Chestnut Cognac clafoutis / Tarte tatin with rosemary caramel / Gâteau St. Honoré
Gérard Bertrand Banyuls 2008


From beginning to end we marvelled at each course and the wine pairings. Of special note were the Dulong Merlot-Cabernet and the delicious Domaine de Cigalus. For the food, an innovation was to adjourn to the reception area for the excellent sorbet to cleanse and refresh our palates. Scrumptious samplers of three classic French desserts were a fantastic final gesture by the ever creative Chef Josef.



In appreciation of a successful and delightful evening a Chaîne plaque with the date and menu engraved on it was presented to Chef Josef, Food and Beverage Director Rohan Saraf and Corporate Chef Candan Sukru. Wait staff and wine stewards received their service pins while a special thank you was extended to Patrick Drake, General Manager of Sandals.

Isabella Overend, Bailli



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