Sultanate of Oman Dinner

Bailliage of Sultanate of Oman
Muscat, January 16, 2019

When chicken is not just chicken
" What a start to our culinary explorations in 2019! "

Always a much-awaited dinner and not just because of the Crowne Plaza Muscat’s consistently superior culinary offerings. The setting in the gardens overlooking one of the best views in Muscat meant that 2019’s first dinner was sold out within a couple of weeks of being announced.

The cleverly-designed menu (that many mistook for a cigar) raised high expectations among the diners especially after reading the accompanying description card detailing the prime ingredient of the main course. Chicken as the card said. Not just any chicken rather the ‘Rolls Royce’ of chicken: poulet de Bresse from France. Only 1.2 million are produced each year of which just ten per cent are exported.

Sitting over 5,500km away from France, it’s only fair then that I start with describing the dish. Meaty and unlike any chicken that we had tasted. Boring could never be an adjective applied to this member of the chicken family. Accompanied by the distinctive taste of the sautéed girolles, a bit of sweetness from the roasted carrot puree and the smooth Châteauneuf-du-Pape, that night I think most were left more appreciative of chicken in general.


King crab roulade
crustacean jelly, avocado, yoghurt bubble
Oscietra caviar, yuzu dressing
Chablis - Laroche

Pan-seared foie gras
truffle ragout, ratte potato crisp
Chablis - Laroche

Confit of beef cheeks, Savoy cabbage
seared Angus ribeye, braised baby vegetables
Châteauneuf du Pape - Château Mont Redon

Clementine surprise

Fricassé of Bresse chicken
morel flan, sautéed girolles
roasted carrot puree, tarragon emulsion
Châteauneuf du Pape - Château Mont Redon

Milk parfait, almond sponge
crispy milk skin, milk snow, lavender honey
Champagne Marquis de Joncry Brut

Besides the chicken, much excitement came from the vacuum-brewed soup that came to the table in a complicated contraption. The resultant flavours were nothing short of stunning.

The final flourish came in the shape of the delicately-flavoured dessert that was both light and supremely satisfying in every bite.

What a start to our culinary explorations in 2019!

Mohana Prabhakar
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