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Mauritius Dinner

Poste de Flacq, December 11, 2020

Celebrating the end of the year

" an enchanting al fresco evening "

Our end of year dinner was an amazing experience at Tapasake, One&Only Le St Geran indulging in awe-inspiring ocean panoramas. The evening offered an informal take on modern dining in a relaxed, welcoming environment at the hotel’s chic signature restaurant. We were seated above the lagoon in the sophisticated covered terrace.

The menu was presented to the members and guests by Executive Chef Dwayne Cheer along with Conseiller Culinaire Emmanuelle Coquet Madoo and Échanson Jeff Thome.

RECEPTION

Canapés
Champagne Nicolas Feuillatte Reserve Exclusive NV

MENU

Scallop crudo
uni cream with Rova caviar, lobster jelly
Riesling ‘Via Saint-Jacques’ 2014
Schieferkopf - Alsace

Grilled giant prawn
sake, yuzu butter, tobiko, herbs
Riesling ‘Via Saint-Jacques’ 2014
Schieferkopf - Alsace

Seared foie gras
BBQ eel, crispy rice, green apples
Saint-Amour ‘Clos de la Brosse’ 2017
Gerard Lebeaupin - Cru Beaujolais

Chilean seabass marinated with miso
cauliflower purée, pomegranate salsa
Saint-Amour ‘Clos de la Brosse’ 2017
Gerard Lebeaupin - Cru Beaujolais

Kombu roasted saddle loin of lamb
teriyaki belly with rice crispy, spring onion
pickled eggplant
Chateau Fleur Cardinale 2014
Saint Émilion Grand Cru Classé

“Palate cleanser”
Raspberry sorbet and sake

“Milk”
Japanese milk cake, panna cotta, chards, sorbet
Muscat de Beaumes de Venise 2018
Chapoutier - Rhône Valley

Everyone highly appreciated the lovely dishes, each a winner and perfectly paired wines as well as the beautifully decorated table and great ambiance created by the professional team of One&Only Le Saint Geran. We thanked them profusely for an enchanting al fresco evening.

Vive la Chaîne!

Tarweeza Sooba
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