It is nice to return to establishments where memorable Chaîne events have taken place. Not for reasons of nostalgia but because it is an omen for renewed enjoyment.

Twenty years’ ago the Hotel Gran Velas hosted our exceptional New Year's Eve dinner. Accordingly, we were confident members would take pleasure from revisiting the hotel’s Lucca Restaurant. Our host was Executive Chef Guillaume Morance who is an active member of the Bailliage. He designed a menu inspired by the gastronomic style of Provence.

Everyone arrived at 6.30pm to watch the sunset with a welcome drink of perfectly chilled Champagne Moët et Chandon or Pêche du Sud, a drink prepared with Cognac, peach and anise. Typical Provençal amuse-bouches were an excellent way to whet the appetite and start conversation among friends.

MENU

Pithivier from Nice
freshly baked, warm vegetable puff pastry
candied tomato and olive sauce
Cotes de Provence Rosé
Peyrassol, Réserve des Templiers

Bouillabaisse from Marseille
prepared with striped bass, shellfish, potato, saffron
2020 Alsace Riesling - Edmond Rentz

Lamb prepared two ways
(confit shoulder, roasted fillet)
artichoke barigoule, hot thyme sauce
2018 Beronia Rioja Reserva

Tarte Tropézienne from the Côte d'Azur
brioche filled with orange blossom cream
orange ice cream, adorned with red berries
2021 late harvest wine from Casa Madero del Valle de Parras

Coffee, petits fours
aromatic Cuban Habanos
Digestifs

Seven elegantly decorated tables seated 52 members and guests. Dinner was served metaphorically like a great symphony. All our dining events are planned and pre-tested by our Bailliage Officers who oversee every last detail. Hence our expectations were high and we were not disappointed.

Bailli Andreas Ruppestrer and Bailli Délégué Thierry Blouet, who is a Member of the Conseil Magistral, thanked the Executive Chef, the Chef, his team of cooks and the service staff.

Based on a detailed report written by Salvador de Aguinaga, Vice-Chargé de Presse