The Bailliage participated in the celebration of World Chaîne Day with a lavish Chapitre at the elegant, beautiful Majlis Al Salam in the Jumeirah Mina A’Salam.

A record 185 members, guests and overseas visitors attended this impressive evening. They were welcomed by a champagne reception with a number of live cooking stations and a large selection of amuses-bouches. In the background, the live band played joyful music to set up the mood for the occasion.

After the reception, we were escorted to the Main Ballroom where the night started with a short welcome message from Bailli Délégué Ian Fairservice, Member of the Conseil d’Administration, welcoming everyone and giving a brief history of the Chaîne. He then proceeded to induct new members and promote others - 57 in total. Eight new Ordre Mondial members were presented with their tastevin badge.

For the Gala Dinner the food and wines reflected the international nature of our association and membership. Chef Andy Cuthbert, General Manager Jumeirah Mina a’Salaam, gave us a quick tour of the courses and Head Sommelier Anand Najan took us through the wine pairings. The menu card was beautifully illustrated with original works by the renowned Arab artist and calligrapher Khaled Al-Saai’s.

MENU

Freshly-shucked Gillardeau oyster
with pickled beetroot, Wakame jelly and yazu foam
Laroche Chablis, Burgundy

Port-marinated goose liver pâté in charcoal coat
apricot puree, brioche, caramelized walnuts, fig chutney
Dr Loosen Riesling, Germany

Roasted tomato soup
avocado, sour cream, queso fresco
dehydrated corn chips, agua chili powder
Moulin de Gassac Classic Blanc, Hérault, France

Blueberry N2 frozen yoghurt, peach sorbet, popping candy

Aged Wagyu oyster blade, butter-poached Atlantic lobster
wild mushroom croquette, braised short rib tortellini
butternut squash puree, spring vegetables, veal jus, hollandaise sauce
Mondavi Reserve Cabernet Sauvignon, Napa Valley, USA

Textures and temperatures of chocolate
Black Forest “re-visited”
Michel Chapoutier Banyuls, Languedoc-Roussillon, France

Aged Saint Maure de Touraine
celery ribbons, candied hazelnuts, plum gel
coriander cress, raspberry dust

Petits fours
accompanied by Madinat Jumeirah coffee blends
and selection of fine teas

Chargé de Missions Nick Kramer concluded the evening with an appreciation to the kitchen and service brigades who worked with military precision and were also knowledgeable doing a great job making sure the record number of attendees all had the exact same impressive experience.

Ahmed El Agouza
Chargé de Presse