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Luxembourg Gala Dinner

Canach, December 10, 2011

The Bailliage of Luxembourg celebrated the end of the year with a customary Gala Dinner. This year our confrère Maître Rôtisseur Maximilian von Hochberg welcomed us to the Mercure Kikuoka Golf Club of which he is General Manager.

Just 20 minutes from Luxembourg city centre, the Mercure Kikuoka Golf Club is situated in exceptional natural surroundings.

As well as its traditional accommodation, catering and wellness facilities, the hotel has a prestigious 18-hole golf course which was designed by a famous Japanese architect. 

We dined in the hotel’s Restaurant Um Scheierhaff where Angelo Vaccaro has been Executive Chef since April 2011. Italian by origin Angelo cooks with passion. On arrival he decided to put his mark on the establishment by completely revising the menus on offer to promote his philosophy for cooking to be with love and in complete harmony with the seasons.

At the reception we enjoyed Crémant Gales Private Cuvée – a Luxembourg sparkling wine from Caves Gales SA at Ellange. We were then called to be seated and dinner was served. 

Here is the menu:

Mise en bouche: Crayfish cappuccino with milk foam

Mi-cuit duck foie gras with brioche, Guérande salt crust and quince chutney

Roasted fillet of sea bass, cooked ‘skin on’, accompanied by artichoke, straw potatoes
and a Luxembourg Pinot Noir wine reduction


Mandarine Napoleon liqueur sorbet

“Duck Tasting” – a Parmentier, a magret scented with orange blossom and a small escalope of foie gras



Iced parfait flavoured with late-harvest white wine, decorated with a walnut tuile and dice of honeyed Smyrna raisins

Coffee with Petits Fours

For the wines, our palettes were titillated by the contents from a selection of excellent quality bottles:

White wines came from Luxembourg …
- Riesling Grand 1er Cru 2009, Domaine Bastian
- Pinot Gris Grand 1er Cru 2010, Wellenstein Foulschette, Caves Gales
- Pinot Blanc 2008, Bech-Macher Roetschelt, Claude Bentz

Red wines were from France …
- Coteaux du Languedoc 2006
- Minervois, Opéra de Villerambert Julien 2007
- Fleurie 2009, Château des Labourons



The restaurant’s cuisine is reputed for an inventive offering given its top-quality dishes that are harmonious, flavoursome and made with passion. The quality of the menu, wines and service for our ‘End of Year’ Gala Dinner was entirely in keeping with this reputation.

Lino Intini
Chargé de Presse

 

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