Myanmar Dinner
Yangon, August 18, 2019
Bistronomie Escapade
" The wines were perfectly matched to the amazing courses "

The theme for this beautiful Yangon evening was a “Bistronomie Escapade” and it started with cocktails and sparkling wine in the elegant Newsroom at the Excelsior Hotel. Nestled in the Old Town of Yangon this hotel is fashioned in a traditional style.

Moving to the Steel Brothers Restaurant within the Excelsior Hotel we watched the culinary team at work in the open kitchen. It was a real treat to see the chefs making canapés right in front of our eyes.

MENU

Amuse-bouche
Morgadia de Torre  Alvarino Vinho Verde 2016 - Portugal

Duck rillettes, paté de Campagne, condiments
Klein Constantia Sauvignon Blanc 2016 - South Africa

Veal sweetbread, beef cheek
wild mushrooms, full-bodied juice
Parrilla Viñalba Malbec 2015 - Argentina

Pork tenderloin from the Josper grill
braised pig trotter with chorizo
apple and grain mustard sauce, mousseline potato
Rupert & Rothschild Classique 2014 - South Africa

Finger biscuit with salt, soft caramel, chocolate
chocolate gelato

Our 40 members and guests filled the entire restaurant. Once we were seated at two long tables with a glass of wine Chef Wilfrid Aubier talked to us about his inspiration for the menu. One of his signature dishes was the veal sweetbread which was simply phenomenal!

The wines were perfectly matched to the amazing courses. All received high accolades.

The night drew to a close with cocktails in the Strand Hotel’s Bar. Everyone there could tell from the look in the eyes of our well-sated group that this was another great occasion in Yangon.

Vive la Chaîne!

Magnus Scherr
Bailli Délégué