The Bailliage’s final dinner of the year was fittingly festive, a tasty exclamation point to an otherwise turbulent 2020. Held at longstanding seafood institution Lord Jim’s at the Mandarin Oriental, this year’s Christmas dinner was helmed by our own Conseiller Culinaire Chef Alessandro Haab.

On arriving guests were greeted with brimming glasses of Champagne Pierre Baillette ‘Le Village’ Premier Cru Extra Brut before sitting down to eight courses created by Chef Alessandro. He added classical European touches to a holiday menu studded with seasonal specialities.

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Game terrine, foie gras, pistachio
fig chutney, brioche
Oestricher Lenchen Riesling Kabinett 2018
P J Kühn - Mosel Valley, Germany

Seafood soup, rouille sauce, garlic twist
Zárate Balado Albariño 2018
Rias Baixas, Spain

Dover sole, salmon mousse
Noilly Prat sauce, Parisienne vegetables
Pouilly-Fuissé 2014 (in magnums)
Domaine Maison Valette, Burgundy, France

Vol au vent
with oxtail, mushrooms, bacon
Marsannay ‘Longeroies’ 2017
Domaine La Maison Romane, Burgundy, France

Spiced mandarin sherbet

Roasted pigeon, stuffed leg, foie gras sauce
ratatouille, pomme Dauphine, choux farcis
Château d’Issan 2015
3rd Growth Margaux, Bordeaux, France

Vacherin Mont d’Or
house-baked baguette, dried Appenzeller pear bread
L’Abeille de Fieuzal 2012
Château Fieuzal, Pessoc-Léognan, France

Dessert buffet

At the end of the meal diners gave thanks for the opportunity to meet en masse for the last time in 2020 expressing hope for a better year to come.

Chawadee Nualkhir
Chargée de Presse