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Actualités en ligne / News On-Line

Korea Dinner

Incheon, October 18, 2014

‘Modern Italian’ was the theme of the Bailliage’s latest dinner held at Grand Hyatt Incheon.

With its rebranding to Grand Hyatt Incheon on September 1st this year, and the opening of the new West Tower, the hotel has not only added an additional 500 rooms to its property, but also added a 1,250 m2 Grand Ballroom with modern dramatic architecture.

The evening started with a welcoming reception in the Grand Foyer where Italian Prosecco was paired with canapés from a ham-carving station, accompanied by live cello harmonies.

Following the reception, Bailli Délégué Bernhard Brender opened the evening with a welcoming address and a warm congratulatory message in recognition of the opening of Grand Hyatt Incheon.

The hotel’s culinary team, led by Mitele Sbardellini and Executive Sous Chef, Timothy Paroulek, showed their talents by preparing a creative modern Italian menu. This started with ricotta malfatti and herb-marinated black rockfish, followed by braised Jedong beef agnolotti, ossobuco and roasted lamb loin as a main dish.

Each course was paired with a selection of outstanding Italian wines, chosen by the resident Sommelier, James. The selection included Antinori Bramito del Cervo from Umbria, Pio Cesare Barbera d’Alba from the Piedmont and Frescobaldi Chianti Rufina Riserva ‘Nipozzano’ from Tuscany.

The dinner was concluded with an exciting live dessert performance by Executive Pastry Chef Pascal Ciadella and his team. A harmony of music, light, action and sweetness, paired with an Orange Muscat & Flora Special Late Harvest dessert wine from Brown Brothers in Australia.

Didier Beltoise, Chargé de Presse