The Bailliage held its first dinner this year under the leadership of its new Bailli, Ihab Shawi at Rossini Restaurant in Heliopolis.

Rossini has always enjoyed a fully-deserved reputation for fine Italian food. Now reopened with new management, it was a cosy event for 50 members and their guests. Given a new Bailli and new owners no wonder that the theme of the dinner was “Fresh new start”.

We had a very special menu designed by Food and Beverage Manager Seif Hesham and Marc Chalhoub, the restaurant’s Managing Partner. On the evening the food was prepared by Chef Shérif Gaber and his brigade.

MENU

Tonno Scottato
Seared tuna, Otto sauce, chili oil, micro herbs

Granchio Rossini
Crab and seafood gratin in a crab shell

Riso nero con capesante
Natural black risotto, scallop, chili oil, micro herbs

Branzino sotto sale
Salt-crusted sea bass
(Rossini‘s all-time signature dish)

Sorbetto al limone
Lemon sorbet

Stinco d’agnello al forno
Lamb shank, sautéed vegetables

Dolci
Tiaramisu | Chocolate cake

It was interesting to have such an enthusiastic response to the proposal to hold the event at this time of year because there has always been a strong thought that dinners should be avoided between June and September due to the often extreme summer temperatures.

Ihab Shawi
Bailli