Indonesia World Chaîne Day
Bailliage Provincial of Bali
Seminyak (Bali), April 23, 2016
An evening inspired by the legendary La Tour d'Argent in Paris
" Between the cheese and the dessert there was an unexpected floor show. Three couples wearing flamboyant blue costumes performed a wonderfully acrobatic Can Can! "

Guests were greeted at Sip Wine Bar with champagne and pre-dinner canapés on the timber-decked terrace. Smiles and hugs of friends together with the introductions to new ones began an amiable evening of camaraderie celebrating World Chaîne Day.

Our host, Daniel Vanneque, had prepared a true, pure French menu reminiscent of that served at the legendary La Tour d’Argent. Daniel with his brother worked for many years in this famous 100-year old Paris restaurant. A highlight was an old photograph hanging on the wall depicting Daniel’s older brother serving wine to the famous Salvador Dali.

The evening commenced with a rusty rendition of La Marseillaise which was followed by a hearty round of applause signalling the commencement of our French feast.

MENU

Quenelle « Tour d’Argent »
Moulded mousse of steam-poached Tasmanian salmon and Barramundi
Mornay sauce
Clarendelle Blanc ‘Inspired by Haut Brion’ 2013 – Bordeaux

Ravioles de Saint-Jacques, sauce cardinal
Scallop ravioli, lobster sauce, béchamel, truffle juice
Côtes du Rhône ‘Parallèle 45’ 2013 – Paul Jaboulet-Aîné

Trou Normand

Canard « Marco Polo » sauce au poivre vert, pommes « Maxim’s »
Roast fillet of Barbary duck deglazed in white wine
creamy green peppercorn sauce, potatoes “Maxim’s”
Costières de Nîmes 2010 – Château de Valcombe

Fourme d’Ambert, Reblochon, Brie de Meaux
Château Tayac ‘Cuvée Nicholas’ 2011 – Margaux

‘Soufflé au Grand Marnier
Sauternes ‘Reserve du Ciron’ 2010 – Calvet

Between the cheese and the dessert there was an unexpected floor show. Three couples wearing flamboyant blue costumes performed a wonderfully acrobatic can-can!

Dessert was then served with military precision: 43 perfectly-formed soufflés marched to applauding guests. It was a fitting end to the evening inspired by La Tour d’Argent.

Well-deserved accolades were delivered to Chef Patrick Chauchereau and his kitchen brigade, also to the service team headed by Putra Puniasa.

Sande McKinlay
Chargée de Presse