Spain Festive Dinner
Bailliage of Madrid
Madrid, December 1, 2018
Celebrating Christmas in style at Hotel Orfila
" The gastronomic proposal by Chef Sandoval was of course outstanding "

The Bailliage’s Christmas dinner this year was held the Relais & Châteaux Hotel Orfila, a palace converted into a 5* hotel located in the centre of Madrid, where Michelin 2-star Chef Mario Sandoval acts as gastronomic consultant.

When arriving it was a pleasant surprise to note two exceptional guests were joining us: Rafael Ansón, President of the Royal Academy of Gastronomy of Spain, and winemaker Isabel Mijares who is considered the “Lady of Wine” in Spain. Few of us imagined what was to come!

At the reception, delicacies on offer with the Champagne Taittinger Brut were:
- anchovy with pickled piparra
- Iberian ham
- grape with cream cheese and pistachio,
- Grana Padano cheese
- Canarian potato with red mojo sauce

Once seated ready for the dinner to commence, Bailli Délégué Rosa Román announced that Rafael and Isabel were to be inducted as Chevalier d’Honneur members – there and then at a specially-approved ceremony.

The announcement was followed by rapturous applause as not only were two great personalities of Spanish gastronomy together in the same place at the same time, but both were going to be part of our association. We almost could not believe it!

And so it was. They proceeded to taking the oath, to putting on the ribbon and to the investiture of both in the middle of a spectacular silence, just as the ceremony demands.

After this wonderful occasion the four-course dinner was even more of a celebration. The gastronomic proposal by Chef Sandoval was of course outstanding.


Foie salad with red fruit vinaigrette

Fillet of hake
piquillo peppers, tomato, seasonal mushrooms

Fricassée of capon on a bed of potato

Chocolate “ingot” with hazelnut praline and orange


Comenge Rueda DO - Bodegas Comenge
Cepa Gavilán 2015 - Bodegas Viña Pedrosa

With the dessert and the coffees came the gifts: for the ladies a bag-shaped mirror enhanced with the Chaîne logo and for the gentlemen a bottle of Trenel Crémant de Bourgogne Brut.

During his accolade for such a wonderful evening, Conseiller Culinaire Christian Tavelli presented Ricardo García, owner of the Hotel Orfila, with a commemorative plate. He then awarded Bailliage diplomas of recognition to Chef Fernando Díaz and the kitchen brigade as well as to Sergio Doncel and the front-of-house team.

Vive la Chaîne!

Abel González
Chargé de Missions