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Cyprus Chapitre

Limassol, December 1, 2012

The Bailliage of Cyprus’ 2012 Annual Chapitre was once again most successfully staged at the Four Seasons Hotel.

The evening commenced with the Induction Ceremony which was presided over by Bailli Délégué Victor Papadopoulos in his capacity as a Member of the Conseil Magistral. Among the new members receiving their Chaîne insignia was His Excellency Jean-Luc Florent, the newly appointed Ambassador of France Cyprus, who became a Chevalier d’Honneur.




A Champagne Ruinart reception was followed by dinner in the Four Seasons Ballroom. The hotel’s Executive Chef, Conseilleur Culinaire Panicos Hadjitofis, and his highly-skilled kitchen brigade prepared a gourmet menu. Echanson Heinz Mueller aided by Bailli Délégué Victor Papadopoulos selected appropriate wines to partner the courses.

Menu

Shellfish symphony of scallop, langoustine and oyster
Vistamare 2010 - Angelo Gaja (Tuscany)

Pumpkin ravioli with roasted almonds, Amaretto butter sauce
Vistamare 2010 - Angelo Gaja (Tuscany)

Pan-roasted veal tenderloin, braised veal cheeks, fondant potato, artichoke terrine and wild mushrooms in a veal jus
Château Lafon-Rochet 2006 – 4th Growth, Saint-Estèphe (Bordeaux)

Romao Queso al Romero with beetroot mille-feuille and beetroot glaze
Château Lafon-Rochet 2006 – 4th Growth, Saint-Estèphe (Bordeaux)

Pineapple passion soufflé, exotic chutney, Gianduja chocolate gelato
Château Doisy-Védrines 2006, 2nd Growth, Sauternes (Bordeaux)

Coffee and petit fours
Calvados ‘Cœur de Lion’ Fine - Christian Drouin (Normandy)

The black tie festive culinary experience was enhanced by live entertainment thus making for a night to remember.

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