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Sultanate of Oman Chapitre

Muscat, March 29, 2012

Over 60 members and guests attended this year’s Chapitre held at the Grand Hyatt Muscat.

The evening started with a champagne reception in the hotel’s garden overlooking the shore of the Gulf of Oman.


The induction of 12 new members and the promotion of three existing members – including Robert Weener as Bailli Délégué – was performed by Günter Albert, Member of the Conseil d’Administration from Monaco. It was fitting that Günter Albert should have been appointed as Inducting Officer given the great support he has provided to the Bailliage since its creation in 2009.

To celebrate the event, the Grand Hyatt’s kitchen brigade, led by Executive Chef Marin Leuthard (who also found time to be promoted to Conseiller Culinaire) prepared a splendid eight course dinner inspired by “La douce France” …

- Coquille Saint Jacques - with red tuna blended in white tomato consommé

- Foie Gras au Torchon
- in a cassoulet-style flageolet bean velouté, basil flavoured foam and olive oil drizzle

- Flétan
- pan-roasted halibut settled on freshly shaved fennel and caper salad, with a Banyuls Blanc reduction

- Rhubarbe
- Tahitian vanilla rhubarb with vanilla-crusted crispy rhubarb stalks

- Filet de veau
- perfumed with black Périgord truffles, accompanied with cauliflower puree and a duo of sautéed sweetbread and shallots in a port wine reduction

- Fromage
- a trio of Livarot, Charrolais and Bleu d’Auvergne

- Ferme des Peupliers
- an amuse-bouche of chiboust cream paired with classic citrus soup

- Poire
- three variations on pear: tart; puree; “caviar” with pear chips covered in a caramelised pear glaze

The managers and staff of Grand Hyatt Muscat, led by General Manager, Maître Hôtelier Christoph Franzen, had been preparing for nearly three months for this event. Not surprising then that the evening was a resounding success! It will be remembered by everyone as one of the culinary highlights of the 2012 social calendar.

Robert Weener, Bailli Délégué