Black tie event at dbBistro Moderne
" dbBistro Moderne dazzled us at every juncture, scoring a perfect ten! "
Located in the JW Marriott Marquis Hotel “dbBistro Moderne Miami” is renowned Chef Daniel Boulud's modern French-American bistro showcasing contemporary interpretations of Parisian fare.
Our black tie event there in November was billed “Bon appétit – an evening of Chaîne camaraderie”.
Executive Chef Jason Pringle prepared a stuffed suckling pig exclusively for our event and personally served it during the champagne reception. His miniature macaron de foie gras with fresh pesto also caused a stir.
Chef’s special selection of hors d’oeuvres
Foie gras macaron
Champagne “JCB No 21” by Jean-Charles Boisset
Smoked amberjack, fingerling, Champagne sabayon, caviar
Meursault 2012 – Bouchard Aîné & Fils
roasted pumpkin, scallop, truffle
St Aubin ‘Sur Gamay’ 2012 – JC Boisset
Local dayboat-caught snapper grenobloise
spinach subric, mushroom fricassée, cauliflower
Pommard 2013 – Bouchard Aîné & Fils
sweet potato, sassafras, Swiss chard, natural jus
Fixin ‘La Mazière’ 2013 – Bouchard Aîné & Fils
Poire belle Hélène
Château Cantegril, Sauternes 2001
The sophistication of the Persimmon dining room provided the perfect setting. Jewelled boxes filled with chocolates adorned each place setting as commemoratives. Exquisite presentations with palate-pleasing cuisine were served in harmony with select Boisset family wines.
From the smoked Amberjack to maple-glazed duck, the accolades ensued. The pièce de résistance “Poire Belle Hélène” was a picture-perfect poached pear nestled in coconut milk jelly aside pear sorbet.
Bailli Nancy Radlauer introduced members visiting from South Africa, acknowledged them with Bailliage gifts and reminded everyone that we truly are a global Chaîne family. She then awarded Chef Pringle a plaque of appreciation and introduced his culinary team.
“dbBistro Moderne” dazzled us at every juncture, scoring a perfect ten!
Maria Eugenia Eastlick, Vice Chargée de Presse
Photos by Daphne Diaz