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Sultanate of Oman Dinner

Muscat, December 14, 2011

This was a truly enchanting dinner in the Beach restaurant of The Chedi, Muscat.

The Chedi is a five-star luxury hotel situated on the shores of the Gulf of Oman. Its open-air restaurant looks out over the waves gently rolling on to the beach, just some 20 meters away from the dinner tables illuminated by the light of nearby gas fires.



The dinner reminded us of a symphony that slowly built up from a subtle opening of sorrel broth with smoked mussels, to some memorable movements based on salmon and guinea fowl to a veritable crescendo of daube of oxtail and veal shin. It then wound down to a mellow ending with the cheese and the dessert.

It was a masterful testament of Executive Chef Richard Wilson's culinary skills and the professionalism of his kitchen brigade. The superb food was supported by an inspired choice of wines by Food & Beverage Manager Christoph Girsch, with a red Burgundy – a 2003 Nuits-Saint-Georges – being the absolute vinous highlight of the evening.


This was one of those dinners that will be spoken about in years to come and of which members will ask each other: were you there?

Robert Weener
Bailli Délégué