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Egypt Dinner

Cairo, February 26, 2014

The Grill Restaurant at the Semiramis InterContinental Hotel was the venue for our first dinner of 2014.

Located in the heart of the city centre, the Semiramis InterContinental is well situated on the banks of the Nile within walking distance of Cairo’s major shopping and commercial centre, the Egyptian Museum, Cairo Tower, Cairo Opera House and the boats of the River Nile. Since opening in 1987 on the site of the historic Semiramis Hotel, the InterContinental has built a reputation for courteous service, distinctive cuisine and attention to detail.

Photo (c) InterContinental Hotels Group

Eighty members and guests were in attendance. Notable among them were the Executive Chef of the Cairo’s Ramses Hilton Hotel, Dimitrios Koutsonikolas and his wife Koralia; Sameh Sobhy, General Manager of the Semiramis Intercontinental Hotel, a future Professional member of our Bailliage, with his guests, Tewfik Shehata and his wife Haley; Maître Rôtisseur Dirk Mecke, Executive Chef of the Conrad Cairo Hotel.

On arrival, our group passed through a sumptuously wood panelled hallway leading to the cocktails at the Grill Restaurant with a members of the service brigade welcoming everyone.

Clement Soustra, the hotel’s French-born Executive Chef, and his brigade had prepared a wonderful six-course menu:

Panier de légumes au beurre vanillé, tranche de foie gras en croûte de champignons
(Vegetable basket flavoured with vanilla butter, pan-fried slice of mushroom crusted foie gras)

Soupe de pois frais en croûte, canard fumé
(Pastry-crusted pea soup with smoked duck)

Coquille Saint-Jacques, sauce safranée, potiron au cumin

(Scallop with saffron sauce and pumpkin with cumin)

Carré d’agneau au thé vert, jus au curcuma
Ras el hanout, croquette de riz, fenouil braisé

(Rack of lamb crusted with green tea, curcuma flavoured jus, Ras el hanout spices, rice croquette, braised fennel)

Méli-mélo de fruits natures et pochés, glace à l’huile d’olive

(Assorted fruits served fresh or poached in syrup, olive oil ice cream)

Thé ou café, macarons
(Tea or coffee with macaroons)

Cape Bay Chardonnay
Ayam Red
Leila Sparkling Rosé

The dinner ended just before midnight with unanimous satisfaction and much applause.

Yves Phares, Bailli Délégué