A journey through the undergrowth
" we discovered many things about mushrooms on this journey through the forest "
On June 8th members and friends of the Bailliage of Yaoundé met for a dinner at the Hilton Hotel.
The dinner took place in the panoramic restaurant-bar on the 11th floor of the hotel, which has been completely renovated. The views were stunning, both of the starlit sky and the beautifully illuminated town.
It was against this backdrop that the Chef took us on a journey through the undergrowth, in search of all the wonderful flavours offered by mushrooms.
Mushrooms are a real treat for food lovers and the perfect ingredient in autumnal dishes. Infinitely versatile, they are a wonderful source of flavours for all your everyday recipes.
House cocktail aperitif and Champagne
provided by the Hilton Hotel
Mushroom velouté with
prawn fritters and ginger
Pressed foie gras with black trumpet mushrooms
truffle-infused milk rolls
with wine-infused fig jam
Medallion of sea bass with morels
butternut mousseline with chestnuts
Chicken liver pâté with wild mushrooms
(chanterelles and ceps)
potato puree with herb butter
A celebration of strawberries
(mini Pavlova - panna cotta - ice cream - strawberry soup)
Chablis 2019 - Maison Castel
Côtes du Rhône (Rouge) - Maison Castel
Thanks to Chevalier Daniel Bouchval, we discovered many things about mushrooms on this journey through the forest.
During the course of the evening, Bailli Délégué Chloé Balanos awarded Commandeur medals to four members, three of which were “gold - twenty years” and one “silver - ten years”.
The evening finished with songs, in a celebratory atmosphere to mark the beginning of summer. We bid each other farewell as we remembered a proverb from the West of Cameroon: “Whoever has found a mushroom will not fail to look all around to find others”, equivalent to the French saying, “qui a bu, boira” (whoever has had one drink will have another).