United Arab Emirates Chapitre
Dubai, April 22, 2017
Impressive, futuristic, unique - perfect for celebrating

The Bailliage celebrated World Chaîne Day with a lavish Gala Induction event that took place in the elegant ballroom - appropriately called the “Great Room” - of the W Hotel Dubai.

Members, guests and overseas visitors were treated to an impressive evening. We were transported to a futuristic atmosphere by the unique design of the hotel and ballroom. A champagne and amuse-bouches reception at an elegant bar specially installed for the event set the stage.

At the Induction Ceremony, Klaus Tritschler, Member of the Conseil d’Administration from Germany, inducted 50 plus Chaîne members and 30 new OMGD members. He was supported by Bailli Délégué Ian Fairservice who is also a Member of the Conseil d’Administration.

For the Gala Dinner, the carefully-selected Korean fusion menu accompanied by a perfect selection of wine pairing was both delightful and delicious.



Free range chicken, Korean mustard, spring vegetables
Mud House Sauvignon Blanc 2016 - New Zealand

Calamari, pan shell clam, sea bream, Korean seafood sauce
Mud House Sauvignon Blanc 2016 - New Zealand

Atlantic lobster, radish consommé, water spinach
Eddystone Point Riesling 2014 - Australia

Puffed rice and quinoa, boiled soya bean, Korean mountain vegetables
Eddystone Point Riesling 2014 Australia

Ginseng Sorbet
Korean ginseng, acacia honey

Galbi Jjim
Braised short rib, pine nuts, shitake mushroom
Bila Haut Côtes du Rousillon 2014 - France

Korean tea time
Infused green tea in textures, rice cake, roll cake
Dr. Loosen Riesling 2014 - Germany

Tea, coffee and petits fours

During the evening the winner of the Bailliage’s “Fauad Barahim Award” for the best venue of 2016 was announced and it rightfully went to White Orchid at Jebel Ali Golf Resort which was also voted the best venue for 2016 by members of the Chaîne.

Klaus Tritschler concluded the evening with an appreciation to the kitchen brigade, also to the service brigade which he especially acknowledged for the great job serving more than 140 guests making sure everyone had the exact same impressive experience.

Ahmed El Agouza
Chargé de Presse