A celebration of taste and flavour
" Double-cooked lamb on the plate before me was perfectly prepared "
For the 18 new members who were inducted into the Bailliage there could not have been a more fitting celebration than the delectable six-course dinner created by Executive Chef Adam Szczechura and his team at the Grand Hyatt Muscat. Very well-attended with 72 members and guests, the annual Chapitre Gala Dinner was - and quite rightly - all about food.
A hint of the evening ahead was evident in the canapés passed around at the champagne reception ranging from black sesame coated tuna to Balsamic caviar goat cheese.
When it came to the dinner, the first dish cemented the belief that we were in for a treat.
Alaskan crab tartare
crème fraiche, radish, Beluga caviar, squid ink
Smoked chicken consommé
custard royale, vegetable pearls
Tasmanian trout with lobster medallion
parsley emulsion, lemon gel, pickled butternut squash
Carrot and orange sorbet
Double cooked lamb
parsnip puree, zucchini, red currant
chanterelle, Bordeaux reduction
Dulcey smooth cream, peanut butter feather sponge
fresh honeycomb, whipped ganache, Giotto pearl
Muscadet ‘Plaisir de vigne’ 2017
Sauvion et fils, Loire Valley
Côte du Rhône Blanc ‘Les Abeilles’ 2016
Jean-Luc Colombo, Rhône Valley
Château Badette 2014
Grand Cru St Émilion Grand Cru
Taylor’s Fine Tawny Port
The Alaskan crab was all about delicate flavours and textures which went down beautifully with the simple and crisp Muscadet. It was followed by a smoked chicken consommé - a favourite with many that evening. When something seemingly so subtle and uncomplicated yet could pack such a punch in every mouthful, you know you are in very safe hands.
The Tasmanian trout was perfectly flaky with lobster medallions providing extra drama to the dish. It was only when the sorbet arrived that we remembered that we had two main courses in store for us that evening.
Double-cooked lamb on the plate before me was perfectly prepared as was the case for those of my immediate neighbours. I can’t imagine that it would have been easy to prepare the dish to the same level of perfection for 72 people! Bailli Délégué Robert Weener said, “the 2014 Château Badette St Émilion Grand Cru sent the lamb to stratospheric heights.”
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