For the third year running the Bailliage held its end of year function at Le Cordon Bleu New Zealand in Wellington where members and their guests enjoyed an indulgent multi-course “degustation” (tasting) dinner.

In the kitchen, Diplôme Avancé Culinaire students prepared the exquisite menu which was served by their colleagues studying for the Bachelor of Culinary Arts and Business qualification.

As well as the traditional vinous accompaniments to the courses, non-alcoholic cocktails were on offer.

RECEPTION

Cod brandade filled pastry fritter
red capsicum essence

Beef tartare with horseradish remoulade
egg yolk confit, smoked mayonnaise

Tomato and Parmesan marshmallow

Champagne Brut NV - H Lavin & Fils

“Swedish Summer Breeze”
(Elderflower and sparkling apple juice)

MENU

Butternut cannelloni with feta and spinach
almond, sage, buttermilk sauce
sage tempura, Amaretto puree
Gustave Lorentz Reserve Pinot Gris 2018
Alsace, France

Pineapple, Coconut Milk and Sage

John Dory with textures of asparagus
sweet garlic and Parmesan galette, spinach gnocchi
crisp prosciutto ham
Headwaters Organic Chardonnay 2018
Babich Family Estates, Marlborough, New Zealand

Seedlip Garden 108
(Premium non-alcoholic distilled spirit with a herbal flavour)
with Six Barrel Soda Celery Tonic and a splash of Cucumber

Noisettes of spring lamb
served with braised neck Pithivier
and herb-crusted confit shoulder
thyme-scented jus, sweet pea and mint puree
potato hot pot potatoes
Joseph Drouhin ‘La Foret’ Bourgogne Rouge

Spiced Sparkling Grape, Beetroot and Mint

Cheese
Tête de moine
Pinot jelly ribbon, rhubarb confit

Roquefort
flaky walnut, honey brioche, fresh cherry

Délice de Bourgogne
mild-spiced pear, elderflower relish
Te Mata Estate Vineyards Gamay Noir 2020
Hawkes Bay, New Zealand

Pomegranate, Dilmah Berry Tea Ice, Soda

Chocolate and mandarin petit gateaux
caramelised hazelnuts, mandarin sorbet, chocolate crumb
Muscat Beaumes de Venise 2017
M.Chapoutier, Rhône Valley, France

Lychee, Orange, Lemonade and Lemongrass

Petits fours selection
Strawberry jam, tahini yoghurt ganache macaron
Tartelette, orange marmalade and hazelnut gianduja
Cigarette tuile
Raspberry and marzipan pate de fruit
Sao Thome chocolate mendian, pistachio, orange, hazelnut

Dilmah Tea
English Breakfast, Earl Grey
Berry Sensation, Peppermint and Cinnamon
Jasmine and Green Tea, Rose and French Vanilla

French Press Coffee
Ethically-sourced Bomber Original Blend from Flight Coffee

The students gained valuable real-time experience during the event. Members and guests were impressed by the captain-style dinner service and perfectly-plated dishes which showcased advanced culinary techniques.

After the event, Bailli Délégué David Shackleton commented, “Our year-end function at Le Cordon Bleu New Zealand is always one of the highlights of our calendar and this year was no different. The evening was superb. The students lived up to the reputation of Le Cordon Bleu for producing outstanding dishes, served in a very professional manner. Every course was a work of art and the depth of flavours remarkable. The students really outdid themselves both on the culinary and service side and were a real credit to Le Cordon Bleu.”

Bridget Hunt
Le Cordon Bleu New Zealand