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Egypt Chapitre

Cairo, November 27, 2013

Magnificent location, perfection personified

It was wonderful to once again have the opportunity to stage a Chapitre in our beautiful country.

For its luxury and elegance the Conrad Cairo Hotel was chosen as the location. Set on the magnificent River Nile, the Conrad Cairo is a stunning landmark in the heart of the bustling downtown. An award-winning event and business hotel, it boasts multiple venues, including one of the city's largest ballrooms.


above photo (c) Conrad Hotels & Resorts

The Induction Ceremony was presided over by Chancelier Karim Henein in his capacity as a Member of the Conseil d'Administration. He was assisted by Mrs Amal el Tobgy, the retiring Bailli Délégué and by Bailli Délégué Elect Yves Phares.

Forty-one new members were inducted, including two Chevaliers d’Honneur, thirty-one Non-Professionals and eight Professionals. Additionally three Professionals were promoted to ‘Officier Maître’ grade.

During the ceremony Mrs El Tobgy formerly stood down after a long and successful period in office to become Bailli Délégué Honoraire with Yves Phares inducted as Bailli Délégué in her place.




The Induction Ceremony was followed by a magnificent dinner, attended by 186 members and guests, of six courses partnered with Egyptian wines from Kouroum of the Nile.

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Skewered Suez Canal prawns

‘Beausoleil’ Bannati 2012

Tartare of fresh Mediterranean tuna
served with a purée of split peas and fresh mint
‘Beausoleil’ Bannati 2012

Pumpkin cappuccino ‘spiked’ with balsamic
 ‘Beausoleil’ Merlot 2012

Wild Scottish salmon aromatised with caramelised clover honey
accompanied by a mustard & cress salad
‘Jardin du Nil’ Chardonnay & Vermentino 2012

Pomegranate sorbet ‘baptised’ with Tanqueray Gin
Pétillant Rosé

Fillet of American beef with vigneronne sauce
‘Jardin du Nil’ Cabernet Sauvignon 2010

Mother’s crème brulée
‘Beausoleil’, Organic Ruby Fortified Wine

Chocolate & guava parfait with passion fruit coulis
Organic Chardonnay & Pinot Noir Pétillant Rosé

Coffee, Tea & Sweetmeats



Heartfelt appreciation was expressed to General Manager Jean-Pierre Mainardi for the warmth of welcome and the hospitality. Executive Chef Dirk Mecke and the kitchen brigade pulled out all the stops to enchant our palates with these delightful courses. Food & Beverage Manager Wael Ramadan received the plaudits for the service. With one waiter serving every two diners it was perfection personified!

Yves Phares, Bailli Délégué

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