United Arab Emirates Dinner
Dubai, September 21, 2020
At the Bull & Bear, Waldorf Astoria DIFC
" We were impressed as it was a terrific evening, enjoyable and elegant "

Our Bailliage’s latest dinner was held in the Bull & Bear, the Waldorf Astoria’s signature restaurant. Drawing its inspiration from the original located in the Waldorf Astoria New York, Bull & Bear offers a twist on the legendary eatery where diners enjoy imaginative cuisine in a stylish, relaxed setting.

The evening started with a beautiful reception modified to fall in line with the guidelines and precautions set by the UAE government to fight the COVID-19 pandemic.

Chancelier Eleanor Brodie welcomed all members and guests presenting Chaîne medals to members who missed the earlier ceremony.

The menu was good and well thought through.

MENU

Amuse bouche
Cucumber gazpacho
dressed crab, olive cracker
yuzu pearls, coriander oil

To begin
Local burrata
dates purée, charred eggplant
dukkha spiced popcorn, pomegranate
Domaine Ste Michelle Brut Rosé
Chateau Ste Michelle
Woodinville, Washington State, USA

In between
Scallops and prawns lasagna
tomato provençal, bisque, paprika oil
Sallier de La Tour Inzolia, Sicilia IGT
Tasca d'Almerita, Sicily, Italy

On to the main event
Beef Rossini
48-hour braised short rib, seared foie gras
truffle mashed potoates, Périgord sauce
Tension La Ribera Malbec
Santa Julia, Mendoza, Argentina

Sweet treats
Black Forest cherry
dark and white chocolate cremeux
cherry compote, chocolate crumble
Decaf espresso Martini with homemade Cherry Vodka

Chocolate pralines, petit four
Tea and coffee

The scallops and prawn lasagna was well appreciated with the accompanying sides a particularly enjoyable surprise. Each dish throughout the menu was delicious and full of flavours well paired by Sommelier Liisa Reedi’s wine selection.

Chargé de Missions Nick Kramer gave special thanks to Restaurant Manager Simona Tarchetti’s happy, efficient service brigade and the kitchen brigade for conducting such an amazing event. Our appreciation was given to Head Chef Ganesh Venkiteswaran, Pastry Chef Praveen Kumar and Chef Luigi Vespero for creating the special menu.

Special thanks also went to Willi Diener for once again donating Kölsch beer for the reception. It gave an extra “pzazz” to the event.

We were impressed as it was a terrific evening, enjoyable and elegant. We appreciated having the restaurant exclusively for our Chaîne event all courtesy of General Manager Victor Chalfoun and Gonzalo Bueno, Food and Beverage Director.

With best culinary regards

Ahmed El Agouza
Chargé de Presse