Chaîne Online News

Actualités en ligne / News On-Line

Lithuania Chapitre

Vilnius, May 18, 2014

10 new members celebrated at an outstanding Gala Dinner at the Stikliai Hotel

The Stiklai Hotel in the country’s capital was once again the chosen location for the Bailliage’s annual Induction event. The outstanding Gala Dinner that followed the ceremony was a fitting celebration of the ten new members who received their Chaîne regalia.

Bailli Délégué Romualdas Zakarevičius presided over the Induction Ceremony which was conducted with style and theatre in the finest traditions of the Confrérie.

The Gala Dinner presented unexpected flavours and fascinated the diners with original creations for each course. Bailli Délégué Zakarevičius commented “there is a fashion trend not only in home decoration but also in the way food is presented in a catering environment”. The hotel’s kitchen brigade, led by Executive Chef Linas Brazinskas (Chef Rôtisseur), prepared the courses following the current trends in the gastronomic world. Incongruous ingredients combined in bold experiments ensured that each plate was a work of art.

Asparagus with a silky parsnip puree got things off to a great start. The second course of foie gras dumplings – with a velvety pumpkin, honey and lemon cream flavoured with coffee oil and pumpkin seeds – was a revelation. It was evident that in preparing this course great attention had been paid not only to the taste but also to the appearance.

Especially successful as a culinary experiment was the sea bass with tarragon butter, braised leeks, potato dumplings, purple potato chips.

The highlight of the evening was undoubtedly the main course. Crisp braised lamb with coconut-flavoured carrots, sweet onion cream and harissa sauce1. Chef Brazinskas had cooked the meat at a very low temperature for six hours. Soft, juicy, melt-in-the-mouth lamb left nobody indifferent to the success of the course.

Completing the delights, dessert was a surprise of flavours. A trio of lemon cream with candied raspberries, meringue and raspberry sherbet was delicately sweet and sour at the same time.

Romualdas Zakarevičius
Bailli Délégué

1 Harissa is a Maghrebian hot chili pepper paste whose main ingredients are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation.