Dear friends

It was at the instigation of Georges Nouh Chaia, our Bailli Délégué, that the evening at the Mercure Ariatel Hotel in Kourou was made possible.

Hotel Manager Marie Le Hir, who is also the Bailliage’s Chargée de Missions, gave us a warm welcome, surrounded by her professional and attentive team.

I should point out that we are in the midst of the COVID-19 pandemic, with the restrictions with which we are all familiar. Even so, we were ushered into a room that had been soberly decorated and laid out in accordance with all the necessary measures for this dinner.

We would like to thank Georges and Marie who, despite these dreary times, made such an effort to organise this evening, where we were all able to come together and have a wonderful time.

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Appetiser
Foie gras cream
with a Guiana spice crumble

To begin
Locally caught prawn ravioli in a prawn bisque
kaffir lime emulsion with finger lime

To follow
“Cugini” duck breast à l'orange
sweet potato croquettes

Cheese
A selection of goat’s cheeses
from Montsinéry

Dessert
A decadent “Boma”
tropical fruit pavlova with a lime cream
La Cayennaise Rum Baba
and a passion fruit sorbet from “Cacao Givré”

Coffee

BURGUNDY WINES
Vire-Clessé 2019 - Mâconnais
Ladoix-Serrigny 2019 - Côtes de Beaune

We are therefore part of a Bailliage that is carrying on throughout the COVID-19 crisis, demonstrating that we shouldn’t stop everything and wait until things sort themselves out.

For that, I would like to once again thank our Bailli Délégué for his initiative and Marie and her team for giving us such a lovely evening, perfectly epitomising Jean Valby’s words: “amitié et gastronomie font la joie de vivre !" (“friendship and gastronomy make us happy to be alive!”).

Vive la Chaîne!

Bernard Newton
Conseiller Culinaire