United Arab Emirates World Chaîne Day
Dubai, April 13, 2019
Chapitre held at the Jumeirah Mina A'Salam
" The nine-course menu reflected the international nature of the Chaîne "

The Bailliage celebrated World Chaîne Day with a lavish Gala Induction evening at the elegant and beautiful Jumeirah Mina A’Salam.

Members and their guests were welcomed by a champagne reception with live cooking stations and a large selection of amuses-bouches. In the background, the live band played joyful background music to setup the mood for the occasion.

Moving to main ballroom, the formalities started with a short message of welcome from Bailli Délégué Ian Fairservice. The Induction Ceremony was presided over by Klaus Tritschler, Member of the Conseil d’Administration from Germany, who with his wife, Barbara, had flown in especially for the occasion.

The ceremony went smoothly and time passed quickly ending with a group photo of all new inductees.

Announcing the winner of the Bailliage’s “Fuad Brahim Award” for the best venue in 2018 brought a pleasant surprise with the well-deserved establishment being the Jumeirah Mina A’Salam, i.e. the host for this Chapitre. Also announced was the winner of the Bailliage’s 5th Jeunes Chefs Rôtisseurs Competition. Aprian Herlambang from the Atlantis Hotel the Palm will now take part in the International Final in Calgary.

To officially start the dinner, Chef Andy Cuthbert, General Manager of the Jumeirah Mina a’Salaam, talked us through the carefully-designed menu and Head Sommelier Anand Najan revealed his thinking behind the wine pairings.

The nine-course menu reflected the international nature of the Chaîne with a strong focus on local ingredients.


Amuse bouche
Tuna tataki

Butter poached Irish blue lobster

Cep mushroom saffron risotto
shaved winter black truffle

White asparagus soup

Mandarin citrus sorbet
fruit caviar

Grilled Wagyu ribeye, slow-cooked beef cheek
foie gras, caramelized onion croquette
hatta pumpkin puree, cauliflower mousseline
wild mushroom ragout, fondant sweet potato
roasted heirloom carrot, garlic jus

Dessert for the gentlemen
Lemon meringue, wild strawberries

Dessert for the ladies
14 shades of chocolate

Chef’s selection of cheese
Saint Albray - Fourme d’Ambert
Reblochon - Manchego

Madinat Jumeirah coffee blends and selection of fine teas
petits fours, Champagne truffles


Villa Loosen Riesling - Mosel, Germany

Hill-Smith Chardonnay - Eden Valley, Australia

Clarence Dillion ‘Clarendelle’
inspired by Château Haut-Brion, 1st Growth Bordeaux

Andrew Quady ‘Essensia’ Orange Muscat - California
Michel Chapoutier Banyuls - Languedoc-Roussillon, France

Inducting Officer Klaus Tritschler concluded the evening by giving an appreciation to the kitchen brigade as well as to the service brigade which worked with great precision and knowledge to make sure everyone had the same impressive experience.

Special thanks to:
Andy Cuthbert, General Manager
Ashik Subhan, Director Conference & Events
Bruce J. van Dam, Director of Banqueting Operations
Walter De Croos, Maitre d’Hotel
Mohammed Bahzad Barafi, Executive Chef
Anand Najan, Head Sommelier

With best culinary regards

Ahmed El Agouza
Chargé de Presse