United Arab Emirates Festive Lunch
Abu Dhabi, December 9, 2017
Annual highlight at The Club

The Bailliage of the UAE in Abu Dhabi held its final event of the year with the traditional Christmas Lunch at The Club.

The previous day’s rain clouds had dispersed and the breeze coming in from the Gulf was not strong enough to deter us from dining outside.

Champagne Perrier-Jouët ‘Grand Brut’ NV served at the reception was an excellent start to our afternoon.

Executive Chef Peter de Kauwe, Director of Food and Beverage, Rupool Mazumder, and Outlet Manager Dev, excelled again in putting on a superb lunch for us. After Chef Peter described his menu, the wine selection was explained by Échanson Sandeep Sathees.

MENU

Sheep’s milk cheesecake
taggiasca tapenade, lamb prosciutto wrapped rabbit loin
mulled pear, butternut squash
Hola Cava Rosé Brut - Spain

Seared sea scallop on wasabi
green pea purée, mango foam
Boutinot ‘Kindred’ Chenin Blanc
Stellenbosch, South Africa

Bergamot sorbet

Breast of goose, leg “Wellington”, chestnut liver sausage
Festive Season vegetables, mille-feuille potato, truffle
Kenwood Vineyards Zinfandel
Sonoma County, California

Blackberry parfait with texture of chocolate
Sepp Moser Riesling Beerenauslese
Kremstal, Austria

After a wonderful meal, the traditional mince pies with brandy cream were served with the coffee.

The appreciation was delivered by Chargé de Missions Wolfgang Johannson and the members showed their agreement enthusiastically.

As the afternoon drew to a close, the Champagne Bar on the The Club’s lower deck beckoned those of us with the stronger constitutions!

James McIsaac
Conseiller Gastronomique