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Israel Chapitre

Herzeliya, October 31, 2012

The Dan Accadia, situated on Israel’s beautiful Mediterranean Sea coast, is one of the most respected hotels in the country.

While His Excellency the French Ambassador to Israel had confirmed his participation, some urgent government issues required him to fly to Paris at short notice. Instead we were honoured by the presence of Mr Zacharie Gross, Premier Conseiller at the French Embassy, and Mr Thibault Berat, Executive Chef at the Ambassador's residence.

During the reception, there was a delicious selection of hors d'oeuvres.





We were delighted that our good friend Victor Papadopoulos, Member of the Conseil Magistral from Cyprus, had been nominated to preside over our Induction Ceremony. It was reassuring that there were a goodly number of new members as well as several promotions.



After the ceremony everyone adjourned to the banqueting room for the Gala Dinner prepared by the Dan Accadia’s Executive Chef, Ariel Porat, and his team. Chef Porat did a wonderful job especially taking into account that the entire meal had to be Kosher.



The five-course menu started with Seared tuna served with an artichoke flan, asparagus, basil, and tomato



It was followed by Greater Amberjack with pine nut tahini



The first main course was a succulent pavé of veal fillet with corn cream and smoked mushrooms



To refresh the palate it was the opportune moment for a chilled herb granité to be served.

The second main course was a mouth-watering presentation of loin of lamb Sirloin accompanied by onion cream with cumin, lentil crunch, candied dates and aubergine purée, and oven-baked autumn vegetables



The dessert was a plate of sweet surprises that along with coffee and tea perfectly concluded the wonderful menu.



Shimon Gruper, Chargé de Presse

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