Venice Carnival - an enchanted night
" a beautiful combination of sights, sounds, tastes and emotions "
After many months of inactivity, due to the pandemic, the Bailliage of Costa Rica is establishing more presence with various activities and the incorporation of new members.
The 2021 Chapitre was truly a splendid, magical night. The evening began in the gardens of the Swiss Travel complex located in Santa Ana. The reception was organized with characters dressed in the style of the Venice Carnival. Here guests enjoyed exquisite hors d’oeuvres and an exclusive Spanish cava.
After first gathering outdoors, full of lights, with an atmosphere in which the first year-end breezes were felt, we moved to the main event rooms. These were delicately decorated with motifs of the Italian festival.
Bailli Délégué Alain Taulère, in his capacity as a Member of the Conseil Magistral, presided over the Induction Ceremony. As well as welcoming the new members, the occasion was used to promote members to new positions. For example, Chef Pedro Acosta Bar is our new Conseiller Culinaire and will organise the annual National Jeunes Chefs Rôtisseurs competition. And Alex Taulere who, as a Chargé de Missions, will be the National Bailliage’s official photographer (together with his partner Stephanie who was also inducted into the Chaîne).
Pedro Acosta presented Alain, our Bailli Délégué, with a very moving tribute for his valuable contribution to gastronomy in Costa Rica. Recognising his career since 2005 when he established the National Bailliage.
The four-course dinner was prepared by Eventos del Sol-Swiss Travel’s Executive Chef José Altamirano López and his brigade.
Fig salad with prosciutto
seasoned with a blackberry and orange reduction
Bodega Susana Baldo, Salta, Argentina
served in a “bowl” made from rustic bread
Les Jamelles Chardonnay
Pays d’Oc, France
Pitahaya and lemon sorbet
Canadian salmon, lemon butter
spinach, pine nuts, dried cranberries
cherry tomato salad
Viña Las Perdices Reserva Pinot Noir
Luján de Cuyo, Mendoza Argentina
Vanilla and passion fruit panna cotta
on almond and pistachio sponge cake
Viña Las Perdices Late Harvest Viognier
Agrelo, Mendoza, Argentina
All in all, a beautiful combination of sights, sounds, tastes and emotions.
Chargé de Presse
Translation from the original Spanish by Bonnie Taulère, Chargée de Missions
Photos by Alex & Steff (alexandsteff.com)