Hosting an event at one of our professional member’s establishments is extra special. Celebrating Mardi Gras’ carnival theme at Bodega Tapas was one such. A fun celebration of life, with different masks, celebratory jewel tones purple, green, and gold on display were much admired.

With his elevated five-course tasting “French comfort cuisine” menu focusing on foie gras, Executive Chef/Owner Maître Rôtisseur Serge Falcoz-Vigne made us feel cared for, satisfied in body and spirit.

Recent challenges faced by the hospitality industry didn’t affect our event as Bailli Cameron Bridger and Vice-Conseiller Gastronomique Raj Parikh offered bottle service allowing the staff to concentrate on the food. The willingness of our Bailliage officers to go above the call of duty has added a certain flair and comfort to our events this season.

The festivities kicked off with passed hors d’oeuvres paired with free-flowing Champagne Pol Roger Brut.

MENU

Fois gras crème brûlée
Ventoux 2019 - Les Terrasses d’Eole
Rhône Valley

Duck and foie gras arancini
Dijon and Cassis emulsion
Pernand-Vergelesses ‘Clos de Bully’ 2017
Maison Champy, Burgundy

“Comme un Opéra”
foie gras, apricot coulis
Weingut Schumann-Nägler Riesling ‘Christopher Philipp’ 2018
Rheingau, Germany

Vertical intermezzo
cucumber, lime, Champagne granité

Traditional cassoulet
sausage, bean, duck confit
Cahors ‘Le Pur Fruit du Causse’ 2019
Château Combel la Serre

Pear, almond, foie gras pie
Sauternes 2015 - Château Saint-Vincent

Chef Serge blew us away with his many foie gras ‘secrets’ especially the innovative use of foie gras like butter to make the crust. His innovative approach to preparation, flavours and technique is at the heart of a fabulous Chaîne experience.

As Chef Serge says, “Sharing the meal, sharing the moment, sharing the emotion around the table, it is a very nice thing.”

We wholeheartedly agree!

Text prepared from the full article by Sandy Bridger, Chargée de Presse Provincial

Photographer - Sandy Bridger, Chargée de Presse Provincial