The Bailliage held a “Sunset Lounge Cocktail Party” on the sands of Playa Flamingo (Flamingo Beach).

Jean-Luc Taulère, Conseiller Culinaire and Chef/Owner of Restaurante Coco Loco (also the son of Bailli Délégué Alain Taulère), treated members and guests to an amazing array of gastronomic hors d’oeuvres as the sun was setting over the Pacific.

Jean-Luc decided to take advantage of the famously-beautiful Flamingo Beach setting by creating an outdoor lounge with cocktail tables, marine vinyl seating cubes, bean bag loungers and even Guanacaste tree stump seats. The tables were decorated with tropical flowers arranged in green coconuts as well as with sand and seashell filled candle holders.

To benefit from nature’s spectacle, members and their guests arrived prior to the fantastic sunset.

They were greeted with an open bar consisting of a Welcome Drink “Cool as a Cucumber” made with vodka, cucumber, fresh mint and lime, Sunset Sangria made with tropical fruits, red wine and Grand Marnier, Brut d’Argent Sparkling Chardonnay, a lovely Tamaral Verdejo from Spain, a Carmenere Reserve from Chile, and (exclusive to Coco Loco) a Toasted Coconut Wit craft beer.

Just after sunset, Chef Jean-Luc assembled the seafood in a specially-built wooden fishing boat filled with ice and lights. It contained jumbo shrimp cocktail with Tequila sauce, ostion (local scallop) carpaccio on the half shell and Peruvian pineapple ceviche presented in pineapple husks.

High top tables were set with dip stations consisting of tequisque, yucca and plantain chips with fresh salsa and heart of palm dip.

Next, the passed hors d’oeuvres followed in sequence:
- Cured yellow fin tuna with extra virgin olive oil and lime sorbet served in a porcelain spoon
- Prosciutto-wrapped Brie and grilled pineapple with a Balsamic reduction
- Mixed green salad with lobster slices served in a ripe brown coconut
- Crispy pork belly with pico de gallo
- Mini beef Wellington with a Parmesan tuile
- Local organic goat cheese with spicy mango chutney
- Mini espresso mousse and white chocolate truffle

The evening was topped off with a surprise cake in honour of the Bailli Délégué’s 75th birthday!

Bonne Taulère
Chargée de Missions

Photos courtesy of Paul E. German Photography