Mauritius Chapitre

Bailliage of Mauritius
Grand Baie, February 13, 2021

Sumptuous evening on the shores of the Indian Ocean
" The Bailliage celebrated Valentine's Day at Royal Palm Beachcomber Luxury "

The Bailliage celebrated Valentine’s Day at Royal Palm Beachcomber Luxury, the most prestigious address of the Indian Ocean.

Located on the sheltered north coast of Mauritius, the hotel is a peaceful haven for connoisseurs, all the while providing a pleasant, homely feeling. With suites set amid a backdrop of fine-grained sandy beaches and emerald-blue waters, the establishment has earned a rightful place among the most refined hotels in the world.

The evening began with a cocktail hour. With flutes of champagne and amuse-bouches, it was the moment for our wine-loving connoisseur members to reminisce, also to welcome new members and guests. Our Induction Ceremony, officiated by Bailli Délégué Kareena Neisius, introduced new members by the touch of a sword on both shoulders in accordance with the Chaîne’s ancient tradition.

There followed a sumptuous dinner prepared to perfection by the hotel’s newly-appointed French Chef Christian Née. Chef Christian has more than 30 years of experience, including a long stint as Executive Chef at the Michelin 2-star restaurant La Pyramide in Vienne in France’s Rhône Valley and at Pavillon Sévigné in Vichy.


Duck ‘foie gras’ and Yellow Fin tuna
vegetables pickles with pomegranate seeds
Boekenhoutskloof Semillon 2017
Franschhoek, South Africa

Soft crab crumble with gold leaf
parsley coulis and lemon pearl
Rully 2015 - Maison de Montille, Burgundy

Emperor Red Snapper in onion crumbs
sweet potato pulp, asparagus
prawn stew with turmeric sauce
Rully 2015 - Maison de Montille, Burgundy

Roasted Wagyu beef tenderloin
sliced cabbage, artichoke with truffles, Perigord sauce
Esprit de Chevalier 2011
Pessac-Léognan, Bordeaux

Comté cheese aged 18 months
papaya compote, nut bread crisps

Chocolate layers
caramelised banana with nutmeg
passion fruit ice-cream
Sandeman 10 Years Old Tawny Port
Douro Valley, Portugal

Chef Christian and his team provided a thoughtfully chosen and balanced menu that stimulated the senses of all tastes. Favourite on the night was Emperor Red Snapper paired with the Rully.

The perfect note with which to finish was a surefire hit, namely, the dessert of chocolate layers, caramelized banana nutmeg and passion fruit ice cream. The sweetness of the accompanying Port lasted an eternity.

Conseiller Culinaire Emmanuelle Coquet expressed a heartfelt thanks to the team for the impeccable service. All the effort that went into making the night so great were highly appreciated. Special thanks were given to the hotel’s General Manager Gregory Coquet and his team.

It was an evening much enjoyed by all full of camaraderie, excellent food and perfectly chosen wines.

Vive la Chaîne!

Tarweeza Sooba
Chargée de Missions

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