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Actualités en ligne / News On-Line

Costa Rica Chapitre

Santa Ana, April 15, 2012

It was a special evening at Restaurante Bacchus as connoisseurs of fine food and wine attended a Chapitre of the Bailliage of Costa Rica.

Bacchus opened its doors in 2004 in Santa Ana, at the historical Casa Quitirrisí, a house of traditional Costa Rican architecture and adobe construction built in 1870.

Bacchus' superb Mediterranean-style food has helped position it as one of Costa Rica's best restaurants.

After Bailli Délégué Alain Taulère had welcomed everyone, Klaus Steinmetz, Bailli of the host Bailliage of San José, Chancelier Brad Lloyd and Vice-Conseiller Culinaire Carlo Di Bartolo gave the history of the Chaîne in several languages.

Inducting Officer Alain Taulère, Member of the Conseil Magistral, was delighted to have amongst the 18 inductees, HE Gregoire Vardakis, Ambassador of Belgium to Central America and Panama, as well as Don Jorge Chavaria, Mayor of the Canton of Santa Cruz in Guanacaste.

At the Reception following the Ceremony Antech Crémant de Limoux Rosé, “Cuvée Emotion” was served. Accompanying this sparkling wine everyone was intrigued by Mediterranean-inspired amuse bouche, especially the Andalucian gazpacho shots.

The menu and wines served at the dinner were:

-    Tartelette of cherry tomato confit and Gorgonzola
      Château les Tours des Verdots, Bergerac Blanc Sec (France)

-    Mediterannean seafood aspic with apple vinaigrette
      Château Cahuzac, Fronton Rosé (France)

-    Green risotto with spinach and salmon

-    Lime sorbet

-    Beef Wellington with steamed beet hearts and asparagus, sauce périgourdine
      Care Finca Bancales 2006 (Penedes, Spain)

-    Chocolate duo with cranberry sauce
      Carmen Moscatel Late Harvest 2007 (Valle de Limari, Chile)

Bailli Klaus Steinmetz delivered a well-deserved appreciation to Executive Chef Marcos Corella and the kitchen brigade, as well as to Manager Brenda Valverde and front of house staff.

Alain Taulère, Bailli Délégué