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Netherlands Antilles Dinner

Otrobanda (Curaçao), October 25, 2014



Focusing on autumn at Bistro Le Clochard

Our 2014 ‘bistro’ event as is the custom focused on autumn, but this year there was a small twist with the seating arrangements.

The event at Bistro Le Clochard was arranged as a ‘diner à pied’ with corresponding wines. Everyone was served standing up in the lounge and restaurant area of the Bistro with small portions on small plates. Even so there were some informal tables available for anyone who felt the need to sit down.



The bar and restaurant area inside was fully reserved for our event and notwithstanding the excellent price, a great menu and extraordinary wines and champagnes were served, as you can see in the menu below.

Aperitif

Kir bourguignon
(Louis Latour Bourgogne Chardonnay with a dash of crème de cassis)


Dîner à pied

Clear oxtail broth, crunchy pan fried veal sweetbread and gently prepared dradu (mahi mahi)

Graham’s Six Grapes Reserve Port

Pastrami of duck breast, nut crunch and duck liver mousse
Champagne Ruinart ‘Blanc de blancs’ NV

Clear broth of wild pigeon with a garnish of crepes filled with mushrooms

Minced veal with lobster chunks and egg yolk cream

Champagne Veuve Clicquot Ponsardin Brut Rosé

Sherbet of autumn berries

Sole fillet with minced gambas, smoked goose liver and Parmesan froth

Cloudy Bay Sauvignon Blanc, New Zealand
or
Venison steak, chestnut purée, celeriac, trompette de la mort mushrooms

Terrazas de los Andes Malbec Reserve, Argentina

Époisses cheese with currant bread toast
Croquette of goat’s cheese with shallot confit

Pear with parfait of white chocolate and Bastogne shortbread crunch

Champagne Veuve Clicquot Ponsardin Demi-sec



Welcomed with the delicious kir aperitif, we then progressed through the tasting of the thoughtfully-chosen selection of gastronomic dishes. All of which were served with an interesting and extraordinary range of champagnes and wines.

Despite our tropical setting, the ambience of autumn was brought closer thus bringing the year-end spirit into our thoughts and on our palates. A convivial atmosphere, superb food and splendid service made for a most memorable occasion.

Gerold Rach
Chargé de Missions

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