The Bailliage’s March dinner was held at “Asado”, the signature Argentine grill at the Palace Hotel. [Ed. Asado = Barbecue]

We were lucky that the weather was on our side. Burj Khalifa and the fountain as our background added a magical ambience and romantic atmosphere. Check out the exceptional menu we were fortunate to enjoy.

MENU

Appetizer from Ushuaia
“Cangrejo - Crab”
King crab leg, Spanish octopus, oyster emulsion
Oscietra caviar egg yolk puree
finished with truffle oil and silver leaf
Santa Julia Torrontes - Argentina

Entrée from Cordoba
“Cabrito - Kid”
Asado’s Signature open fire-grilled baby goat
and baguette
Eagle Hawk Merlot - Australia

Main Course from Campana
“Asado de tira - Short ribs”
Grilled short ribs, pan-seared foie gras
parsnip puree, grilled vegetables
Norton Malbec - Argentina

Pre-Dessert
“Guava Vacherine - Guava Meringue”
Guava sorbet with lime meringue
calamansi jelly, lychee berry sauce
Frontera Moscato - Chile

Dessert
“Apple Texture”
Caramelized Fuji and golden apples
inverted puff pastry, Granny Smith terrine
muscovado Pink Lady crunch
vanilla compressed apple crisp

The kitchen and service brigades delivered beyond expectations. The presentation of each course was superb. Flavours bursting with every bite. The carefully selected wines perfectly matched each course. Service went smoothly with precision.

Thanks to Chef Edgar and the kitchen team for taking us through this journey to Argentina. We appreciate all the effort involved to bring such unique flavours with every dish. Just knowing the effort needed to prepare the caviar egg yolk for four hours at precisely 64 degrees to bring such a small component of the appetizer to perfection is impressive.

Thanks also to Chef Veronica for the beautiful dessert. A perfect end for such a wonderful journey. We appreciate the added touch to link all the components together as discussed during tasting.

Restaurant Manager Anil Kumar was very helpful in accommodating all our last-minute changes. I know how hard it can be for the team to cope with such things! On the evening, the service team was attentive to details and they worked with military precision. Well done to all.

Last but not least, a special thank you went to Chaîne member Willi for supplying the beautiful Kölsch beer. It was a refreshing start to the evening much appreciated by members.

We look forward to more memorable events with venues within the Emaar Hospitality Group.

With best culinary regards

Ahmed El Agouza
Chargé de Presse

Special thanks to:
Ahmed El Nawawy - General Manager
Aby Abraham - Food and Beverage Director
Edgar Villegas - Chef de Cuisine (Special events)
Veronica Victorio - Chef de Cuisine (Pastry)
Anil Kumar - Restaurant Manager
Stefan Masche - Director of Food and Beverage: Cluster, Address Hotels/Resorts
Mark Kirby - Head of Hospitality, ‎Emaar Hospitality Group