United Arab Emirates Chapitre
Dubai, August 3, 2020
Excited to be back!
" at Aseelah in the Radisson Blu, Deira Creekside "

After a long break due to lockdown and COVID-19 we finally had our first event, which included an Induction Ceremony, at Aseelah in the Radisson Blu, Deira Creekside.

Aseelah features a blend of culture, heritage and hospitality with a modern twist. The stylish interior, as well as its equally beautiful glass-walled terrace, was a great venue for the occasion.

Starting with the reception on the terrace guests were greeted with Champagne and a beautiful selection of canapés.

Bailli Délégué Ian Fairservice welcomed all members and guests after the long break. In his capacity as a current Member of the Conseil Magistral as well as being a past Member of the Conseil d’Administration, Ian conducted the ceremony to induct new members into the Chaîne and the OMGD (Ordre Mondial des Gourmets Dégustateurs).

Executive Chef Diyan De Silva and Restaurant Manager Sayed Mohamed briefed us on the menu and wine pairing.

We were excited to start on this authentic journey.

MENU

Beetroot carpaccio
Villa Maria ‘Private Bin’ Sauvignon Blanc
Marlborough, New Zealand

Blueberry and mushroom risotto
Villa Maria ‘Private Bin’ Sauvignon Blanc
Marlborough, New Zealand

Lemon and mint sorbet

Pressed lamb shoulder
Santa Julia Malbec - Mendoza, Argentina

Soft chocolate nutty cake
Torres ‘Floralis’ Moscatel Oro - Penedés, Spain

Petits fours
Tea and coffee

Everyone agreed that they were exceptionally impressed by the quality of the service, selection of food and the wines.

Bailli Délégué Ian thanked the service and kitchen brigades for conducting such an amazing event.

Special congratulations went to Sreejith Purushan, Director of Food and Beverage, Sayed Mohamed, Restaurant Manager and Executive Chef Diyan De Silva.

With best culinary regards

Ahmed El Agouza
Chargé de Presse