A dark tunnel illuminated with blue LED lights led the members and guests into a world of the future.

Following the promotion and induction of members old and new, the scene had already been set by unusual appetizers accompanying the champagne: “Reverse spherical Manzanilla olives”, which burst apart into a shot of flavourful liquid at the first bite and “Cinnamon-infused Granny Smith and grenadine shooter”, a spectacular combination of flavours.

We emerged into a dining area and took our places for an extra-ordinary dinner themed: “French Cuisine and Molecular Gastronomy”

MENU

Amuse bouche
Dehydrated fruits, hung Xantana yoghurt
Dr. Loosen Riesling, Mosel

Seared black fin tuna carpaccio
crayfish bouillon, cucumber spaghetti
quail egg, slow poached lobster, sour brandy
Louis Latour Pouilly-Fuissé, Burgundy

Scottish-style velouté
Chèvretine cheese emulsion, beef bacon salt
oatmeal, black truffle dumpling
Bouchard Père et Fils Côte de Beaune-Villages, Burgundy

Mojito sorbet, wild lemon
Kaffir lime and vodka menthol granite

Dry aged “Kiwame” tenderloin, slow-cooked veal cheek
rum, dry fruit, pommes Dauphinoise, smoked pea purée, red rice wine
Schröder and Schÿler Margaux ‘Private Reserve’, Bordeaux

Crunchy chocolate and mocha ice cream
mango and passion fruit sauce, white chocolate macaroons
Maison Sichel Sauternes, Bordeaux

The very entertaining menu, great wines and exceptionally memorable setting made for an evening that will be long remembered.

During the appreciation speech concluding the successful event, Executive Chef Kjell Kollin, his expert team of chefs, and the supporting service team were congratulated on a great gastronomical creation and enchanting service with a smile.

Robert Weener
Bailli Délégué