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South Africa Chapitre

Knysna, June 20-21, 2014

Bailliage of Outeniqua members & guests wowed at Simola Hotel

Arriving at a five-star establishment one expects the service to be of a certain calibre, the cuisine to be mouth-watering, the setting to be picture perfect. One expects red carpet treatment.

The members and their guests who attended the Bailliage’s 2014 Chapitre & AGM at Simola Hotel were certainly wowed as all the stops were pulled out by General Manager Andrew Bonham and Executive Chef Delia Clarke together with their team members. The ‘Simola-experience’ was undoubtedly one to cherish for a life time.


Photo (c) Simola Hotel

Delia Clarke, Executive Chef for the hotel’s The Orchid Room, was unperturbed by the fact that she had to cater for Chaîne des Rôtisseurs delegates who make it their business to dine and be merry! (With the emphasis on ‘dine’ of course)

She is used to delivering service excellence and the weekend’s cuisine was no exception. Although previously private chef to the likes of F.W de Klerk, Nelson Mandela, Thabo Mbeki, Jacob Zuma, George Bush Snr, Will Smith and Tiger Woods, to Chef Delia it is all about the cuisine. She relentlessly pursues the ideal for her cuisine to be a memorable experience for everyone.



The weekend commenced on the Friday evening with a cocktail party to make everyone feel welcome. Guests were in awe of the assortment of seemingly never-ending canapés that were served:

- Local oysters prepared in three different ways
- Sushi
- Franschhoek oak-smoked trout rosettes
- Norwegian salmon roe served with dill cream cheese and pumpernickel
- Parma ham and buffalo mozzarella
- Arrancini on Napoli spoons
- Duck wontons with a spicy mango puree

For the sweet tooth there was a variety of mini desserts - baked chocolate tarts, lemon meringue and berry Pavlova.



After the intimate Induction Ceremony presided over by Bailli Délégué François Ferreira, Saturday evening was an amazing seven-course culinary voyage. All the courses were exceptional. However, special mention must be made of the heavenly risotto and the duck with foie gras which was sublime.

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Confit of Rabbit and Sweet Corn in a crisp potato basket

Demi-tasse of quail consommé

Porcini and pancetta risotto

Roast confit breast of duck with seared foie gras


Forelle pear poached in vanilla bean and white wine paired with Stilton Cheese
Port-soaked walnuts

Caramelized lemon tart, lime sorbet and lemon vodka shot

Coffee
Handmade Belgian chocolate truffles



The famous Wolfgang Puck said “A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.”

Chef Delia Clarke is there. She is a culinary artist in the true sense of the word. The Simola team made the Bailliage’s 2014 annual event an unforgettable experience. Excellence made visible!

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