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United Arab Emirates Dinner

Abu Dhabi, March 26, 2021

A unique, memorable culinary concept

" The brilliance of the show was matched by plates of edible delights "

I hope wherever you are that you’re well and that the situation in your country is improving.

Here in Abu Dhabi, business is quite slow. Nevertheless, we can socialise if we follow various restrictions. This means we still can hold Chaîne events.

On March 26th we held a dinner at the Conrad Abu Dhabi Etihad Towers in conjunction with Le Petit Chef. The Conrad is the latest property to capture the imagination with the adventures of Le Petit Chef (www.lepetitchef.com). An immersive culinary journey with 3D visuals, Le Petit Chef allows guests to experience the best of theatre and dining in an immersive culinary one-and-a-half-hour journey following the world's smallest chef!

A truly unique and memorable culinary concept awaited us. We arrived at Ray’s Bar located on the 62nd floor with amazing views of the city skyline. There we sampled the simple yet tasty canapés accompanying Champagne Deveaux ‘Le D Rosé’ NV before moving up a floor to Ray’s Grill for dinner.

MENU

Tomato terrine, goat cheese curd
tomato vinaigrette rosemary, sea salt, Melba toast
2018 Matetic Corralillo Sauvignon Blanc
San Antonio, Chile

Confit of duck, confit duck leg
farro and mushroom risotto, duck sauce
2016 Pouilly-Fuissé ‘Grande Réserve’
Domaine des Maillettes, Burgundy, France

Crustacean bisque, Gruyère, rouille, croutons
2016 Pouilly-Fuissé ‘Grande Réserve’
Domaine des Maillettes, Burgundy, France

USDA prime beef fillet, soubise purée
baby carrots, peas, Boulangère potatoes
“Le Petit Chef” signature sauce
2016 Châteauneuf-du-Pape ‘Grand Serres’
J.Denuzière, Rhône Valley, France

Peach Melba
warm peaches slowly cooked in sugar syrup
spices, elderflower, raspberry sauce
vanilla bean ice cream
2009 Sepp Moser Riesling Beerenauslese
Krempstal, Austria

Coffee or tea
Petits fours

Members and guests were thrilled in having the 3D tiny chef accompanying us on a culinary journey. Engaging all our senses as we relished the flavours, sights, sounds and aromas of the well prepared five course menu sprinkled with fun and surprises.

The brilliance of the show was matched by plates of edible delights, and delicious wines professionally chosen by our Échanson Sandeep Sathees.

All in all, an exciting experience served with smiling curtesy and efficiency!

Rinaldo Boscaro
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