United Arab Emirates Dinner
Abu Dhabi, October 14, 2017
Experiencing private jet catering at Al Bateen Executive Airport

Our latest Abu Dhabi event was held in the unusual location of Al Bateen Executive Airport, which lies close to the centre of Abu Dhabi city.

Executive Gourmet specializes in catering for the private executive flights to and from the airport. Director João Menezes de Aguiar, Officier Maître Restaurateur, had in past years organized airport-based Chaîne dinners so we were in good hands for the evening.

From the kitchen side, we had Executive Chef Thomas Harker, who is the company’s Director of Operations and a Maître Rôtisseur Chaîne member. Thomas has a wide range of experience, including catering for Her Majesty Queen Elizabeth II.

On arrival we enjoyed canapés with an international influence from the Arabian Gulf to the Caspian Sea accompanied by Champagne D de Devauz Brut NV.

MENU

“A walk through the countryside”
Amuse bouche of foie gras, quince jelly and Melba toast
Hattenheim Nussbrunnen Riesling Auslese - Balthasar Ress, Germany

“From the hill of Rhodope”
Trio of magret of duck
smoked, caramelised honey, confit
Juliénas, Domaine du Clos du Chapitre - France

“Landing in Vancouver”
Pacific lobster bisque, thyme crème fraîche, olive oil

“Visiting London on a cold winter’s day”
Sour apple and lemon sorbet with gin syrup

“Back to France”
Classic boeuf Bourguignon
beef short rib, shin and cheek braised in rich Burgundy sauce
Benjamin de Beauregard, Pomerol - France

Crêpe Suzette
smooth vanilla and bay ice cream
‘Rhonéa’, Perle de Muscat - France

Coffee or tea
English biscuits

Our evening gave us an experience of luxury private jet service in a journey around the world during which we were regaled with a magnificent range of dishes, some new and innovative others being classics. A nice touch at the end was the Crêpe Suzette, with the story of its invention reproduced at the end of the menu.

In front of the assembled brigades, Chargé de Missions Wolfgang Johannson gave the appreciation. To round off the evening, the Professional Members Plaque was awarded to João.

James W McIsaac
Conseiller Gastronomique