A custom established in the National Bailliage in the Eighties is to welcome the New Year with a top-class gastronomic event in the magnificent Ballroom of the Hotel Grande Bretagne. The evening includes the formal cutting of the traditional New Year’s cake.
 
Given the previous popularity of the annual event, this year’s was a great success with many members and friends of the Chaine in attendance.

Amalia Brut “méthode traditionnelle” was served at the reception. Made entirely from Moschofilero grapes it was an elegant Greek sparkling wine light, yellow-green in colour and fine bubbles with intensity and duration. Aromas of rose petal, brioche and honey were lifted by a refreshing acidity.

Greek wines were also chosen to accompany the menu created by the hotel’s Executive Chef, Sotiris Evaggelou.

MENU

Carpaccio of sea bass with sea urchin vinaigrette, coriander and green lemon

Pumpkin velouté with chestnuts and foie gras croutons

White grouper with quince, baby leeks and winter truffle

Coq au vin with pearl onions and button mushrooms

Chateaubriand with pepper crust, celery and caramelised green apples with raisins

Caramelised milk chocolate with beetroot, cassis, Piedmont hazelnuts and lavender

The six courses were excellent – a real gastronomic delight befitting the occasion. During the evening, to enthusiastic applause and with due aplomb the New Year’s cake was cut by Bailli Délégué Tassos Kioulpapas.

Tassos Kioulpapas
Bailli Délégué