World Chaîne Day came early in the UAE as our annual Induction Ceremony and Gala Dinner took place on April 8th at Le Meridien Hotel, Dubai, was coupled with celebrating the Chaîne’s special day.

With all the challenges presented by COVID-19 regulations we appreciated that Le Meridien implemented everything so efficiently and effectively even with a change of date.

The evening began with a welcoming reception. We enjoyed a wide range of canapés worthy of this special event accompanied by De Luca Prosecco and Kölsch Beer sponsored by Willi Diener.

RECEPTION

Canapés
Confit Peking duck
Traditional beef tartare in a cone
Mushroom croquette
Smoked salmon with celery remoulade
King crab in a rice sheet
Beef teriyaki
De Luca Prosecco
Kölsch Beer

The official ceremony began with a welcome message from Bailli Délégué Ian Fairservice. Induction of new members and promotions for long-time members followed. Ordre Mondial des Gourmets Dégustateurs (OMGD) members were inducted as well.

Following the formal part of the evening we were all eager to experience the special menu prepared by Executive Chef Dominic Petzold.

MENU

Smoked haddock veloute
salsify, edible flowers, caviar
Hardy’s ‘The Riddle’ Chardonnay
South Australia

Confit of calamari
green Puy lentils, sea grapes
homemade chorizo mayonnaise
black ink chips, taro roots
Hardy’s ‘The Riddle’ Chardonnay
South Australia

Grilled Wagyu tenderloin
Japanese artichoke cooked three ways
black truffle shavings, duck liver with Speculoos* crumble
Château Malbec - Bordeaux Rouge
Châteaux & Domaines Castel

Mint and verbena sorbet with rock salt
Domaine Coyeux, Muscat de Beaumes de Venise, 2009

Pyrenées brébis (sheep) cheese shaving
wild figs, cherry in Port wine, almond biscuit
Muscat de Beaumes de Venise 2009
Domaine Coyeux, Rhône Valley

Liquid milk chocolate donut
marinated cherry, quinoa crumble, cherry ice cream
chocolate honeycomb and hazelnut shot
Muscat de Beaumes de Venise 2009
Domaine Coyeux, Rhône Valley

Tea and coffee with petits fours
Coffee praline, macarons
chocolate truffle, lemon tart

Members and their guests enjoyed the elegant atmosphere and ceremony. The excellent food and supporting wines were just icing on the cake.

Our thanks went to Complex Executive Chef Dominic Petzold and his kitchen brigade. Thanks also went to Banqueting Manager Raja Datta, Events Planning Executive Kunal Chand and the service brigade for the attentive service. Furthermore, Ergun Dilbar, Food and Beverage Operations Manager, was acknowledged for his role in making the event such a success.

With best culinary regards

Ahmed El Agouza
Chargé de Presse

* Speculoos is a spiced shortcrust biscuit well-known in the Netherlands, Belgium, France, Luxembourg, Germany and Austria.