South Africa Chapitre
Bailliage of Kwazulu Natal
Durban, February 28, 2019
A world-class banqueting experience

Durban hosted its Chapitre at the Durban International Convention Centre (Durban ICC) which has a long history of culinary excellence. This is largely thanks to Executive Chef John Moatshe who has been part of the team since its inception. A Chaîne member for the past 10 years he was awarded the prestigious Professionals Plaque in 2013.

Opened by former President Nelson Mandela in 1997, the award-winning Durban ICC’s unique approach to cooking and its ability to adapt to different culinary styles has ensured its success over the past 21 years.

The dinner served to 97 guests was a world-class banqueting experience.

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Signature salmon
Beetroot-infused cured salmon gravadlax
rye bread crouton, crème fraiche, herbed salad bouquet
Boschendal 1685 Chardonnay 2014

Mushroom macchiato
Truffle-scented medley of mushroom soup
savoury Parmesan thyme biscotti
KWV Classic Collection Cape Pale Dry

Three hour lamb
Slow-cooked loin of Karoo lamb on ratatouille
William potatoes, honeyed root vegetables, rosemary demi-glace
Rupert & Rothschild Classique 2014

Red and blue pears
Gorgonzola-centred, red wine-poached pears
pecan nut brittle, mint pesto
L’Ormarins Cape LBV 2013

Chocolate envy
Fantinel Prosecco Brut Extra Dry

Citrus Coffee

Highlights: faultless poached eggs on the starters; fish cooked to perfection with well-balanced flavours; tender, delicious lamb loin with accompaniments to match.

Lastly, dessert - a complete surprise. Cameras swiftly appeared to record the very moment when the paper covering the dessert went up in flames magically revealing the chocolate envy beneath!

Wine pairings were well put together and suitable for Durban’s hot summer evenings.

The service was excellent with the staff being polite, well presented and attentive. The professionalism of their training shone through.

Guests left looking forward to the next event at this impressive venue.

Sean Webber
Vice-Conseiller Culinaire
and
Tatiana Solodovnicova
Vice-Chargée de Presse