Kenya World Chaîne Day
Bailliage of Nairobi
Nairobi, April 13, 2019
Chapitre themed 'The Silk Road'
" we were treated to a spectacular seven-course dinner "

It was on World Chaîne Day that the Bailliage held its Annual Chapitre at The Villa Rosa Kempinski Hotel.

The evening began with cocktails in the hotel’s Presidential Suite where members and guests socialised in a luxurious, relaxed setting. Hearty laughter ensued as we posed for our group photograph to be submitted for World Chaîne Day’s photography competition!

Our Induction ceremony is always a celebration of fellowship for the both the Bailliages of Nairobi and Mombasa. It was a delight to have members and their guests from Kenya’s capital and coast sharing a wonderful evening.

Bailli Délégué Shabnam Nayer was our Inducting Officer. She was supported by Chargée de Missions Sonal Sejpal and Bailli Honoraire Gurdeep Nayer.

As well as new members being inducted, Nairobi members were promoted as follows:
- Andrew Muir to Bailli Honoraire
- Victor Gitobu to Bailli
- Margaret Maingi to Vice-Conseiller Culinaire
- Surinder Kapila to Vice-Conseiller Gastronomique 
- Mebs Tejpar to Vice-Chargé de Missions
- Wangeci Gitobu to Vice-Chargé de Presse 
- Ashe Aluwalia to Vice-Échanson

After the formalities we were treated to a spectacular seven-course dinner the theme of which was “The Silk Road”. Executive Chef Nick Anderson took diners on a culinary journey following the famous route from China through India, modern day Iran and Iraq, sections of the African continent and into Europe.

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Amuse bouche
Seared duck liver, cotton candy, mango jelly
Loios Vinho Branco, Portugal

Steamed lobster hakaw with sea scallop roll
wasabi foam, jelly fish salad
Loios Vinho Branco, Portugal

Steamed parrot fish fillet
paint-brushed asparagus foam
green squash, glazed red radish
Duas Castas, Portugal

Rose essence and lime basil sherbet
physalis confit

Roasted Arabic lamb rack on the bone
vegetable couscous, spinach feta parcel
Esporão Reserva, Portugal

Warm cheese on French toast
black truffle Port wine reduction
Port Wine, Portugal

Gold chocolate sphere
raspberry mascarpone, meringue ice cream
Pearly Bay Sweet Sparkling Rosé, South Africa

Swiss truffles
Freshly-brewed Kenyan coffee and tea

The ambiance of the Kempinski’s Ballroom was uplifted by the stunning décor that provided a visual feast for the senses. There was a world class medley of entertainment by beautifully adorned Maasai dancers, a saxophone and acoustic guitar duo, a traditional musical ensemble from the Kenyan coast and a tantalising Middle Eastern belly dancer!

The evening ended with the traditional appreciation and award of certificates. In particular we extended our sincere gratitude for the amazing evening to the fantastic Kempinski team led by General Manager, Aurelio Giraudo; Executive Chef, Nick Anderson; Director of Food and Beverage, Mohammad Mohammad and Director of Groups and Events, Fiona Opati.

Last but not least, much appreciation was given to Chaîne member Alyana Popat of Uva Wines for the superb selection of wines which were beautifully paired by Nick and Mohammed to complement the menu.

Wangeci Gitobu
Vice-Chargé de Presse