After a long break our first dinner of the year was held at the Melia Hotel in Yangon.

In his introduction Bailli Délégué Magnus Scherr welcomed Vietnam’s Bailli Délégué Rajesh Taneja as guest of honour. Rajesh had travelled from Ho Chi Minh City and provided us with insights into Vietnamese cuisine. Magnus also welcomed Officier Thu Zaw who was able to tell us about his visit to the AGM in Paris where he represented our Bailliage. He enjoyed immensely the camaraderie and the art of the table.

At the reception, paired with New Zealand Sauvignon Blanc and Spanish Cava, much- enjoyed Vietnamese delicacies were served:
- Grilled Australian Angus MB 4 beef, wasabi, pickle radish, ginger, hoisin sauce
- Vietnamese crispy spring roll stuffed with duck, taro, onion, bean sprout
- Chilled Vietnamese rice roll, shrimps, pork, rice noodle, fresh herb, chilli dip
- Crispy fried lobster and mushroom ravioli, green apple salad
- Grilled chicken sate, peanut sauce

The dining room’s ceiling lanterns created a perfect atmosphere for an exciting evening exploring Vietnamese cuisines which were introduced by Maître Rôtisseur Lluis Cantons and his Chef, Tran Van Chinh. Here is the “Flavours of Vietnam” menu they created.

MENU

Amuse-bouche
Steamed rice pancake rolls
stuffed with pork and black fungi
Champagne Joël de France Brut NV

Shrimp on sugar cane, chicken with kaffir lime leaf
banana blossom salad with smoked duck
Mud House Sauvignon Blanc 2016 - Marlborough

Crab and asparagus soup
 shiitake mushrooms, fresh corn
fried onion, flying fish roes

Oven-baked Atlantic cod
marinated with chilli, wrapped in lotus leaf
fresh herbs, kumquat sauce
Dr von Bassermann-Jordan Rosé de Noir 2017 - Rheinpfalz

Green tea slurp

Vietnamese-style slow-braised beef short ribs
lemongrass scent
Rioja La Montesa 2015 - Palacios Remondo

Dessert station at The Level
Vietnamese coffee panna cotta
Roasted banana in sago soup
Nine layers cake
Stuffed rice sticky balls, brown sugar, coconut flakes
Mini egg tartlet
Ginger cookies

Black tea
Tea-infused gin, honey, lime, soda
Coffee and tea

Smaller tables proved to be the ideal setup for a relaxed atmosphere. Everyone enjoyed a memorable dinner. Vietnam’s Bailli Délégué Rajesh Taneja together with Chancelier Renato Buehlmann provided the accolade to the enthusiastic staff who served us with great attentiveness and hospitality.

After dinner, guests enjoyed desserts with champagne and wines in the lounge marking the conclusion of a wonderful evening of gastronomy. Cigars and whiskies where enjoyed by many in the nearby Cask 81 Cigar Lounge.

Magnus Scherr
Bailli Délégué