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Australia Chapitre

Sydney, October 25-26, 2013


The Chapitre commenced at the Sydney InterContinental on Friday, October 25th in the Harbour View Room on the hotel’s 30th floor with Champagne, a variety of canapés and freshly-shucked Australian oysters.



Six Australian specialties were the focus for the dinner held in the historic Treasury Room.

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Jannei bûche noir
Lovage, compressed cucumber, pickled grapes and samphire

Crispy skin Toothfish
Corn bread, young corn husk, espelette pepper mango, amoricaine sauce

Nitro spring flower petal

Salad, elderflower sorbet

Kuro Kin Hunter Valley Wagyu
Victorian morel, abalone, peas, anchovy essence

Avocado île flottante
Crème anglaise, pineapple meringue, crispy quinoa

Peanut butter chocolate bar
Milk and dark chocolate ganache, nougatine ice cream, salted pine nut candy

Highlights were the toothfish served on a heated flat river stone, the Wagyu beef served on a warm slate shingle, and mortars filled with flower petals which were over-poured at the table with liquid nitrogen.



Lunch on Saturday was held in the Sydney Shangri-La Hotel on floor 36 overlooking the Harbour Bridge and the Opera House. It consisted of bonito, pigeon, ox tail and Wagyu, with Eton Mess for dessert.

The evening programme was also at the Shangri-La Hotel. Following the Induction Ceremony, Champagne and canapés were served in the Blu’ Bar on Floor 36. Before dinner, there was an entertainment interlude with four opera singers and a pianist.



The Gala Dinner menu had two themes: ‘A Night at the Opera’ and ‘A parade of Chefs’. For the latter the six top chefs of the Shangri-La each presented one or two of their greatest culinary specialties. The eight courses with matching wines were enhanced at the halfway point with another 20 minutes’ medley of arias and songs.

The Grand Chapitre was hailed by participants from overseas and across Australia as an outstanding experience and success.

Gunter Schaule, Bailli

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