As we arrived at the Director’s Club Daffy Duck and Bugs Bunny welcomed us!

The evening began with glasses of perfectly-chilled Champagne Perrier-Jouët Grand Brut NV served from magnums with delicious canapés: beef tartare on Ichimi crackers; Sevruga caviar; charred octopus with saffron espuma; kombu cured smoked salmon.

After welcoming everyone, our traditional toast with water was made to the Emirates’ Rulers.

Dinner, inspired by Canadian Chef Marcus Routbard, started with interesting dishes reflecting a movie scene setting. Chef Marcus’ progressive ideas in food are creative yet simple. He designed the menu to support the cast in a cool, sophisticated yet approachable dining experience where famous directors would dine.

MENU

Baby beets, goat cheese, avocado
hazelnut salad
Kenwood Sonoma County Chardonnay 2014
California, USA

Veal agnolotti, shaved Parmesan
Côtes de Provence Rosé 2020
Chevalier Torpez la Bravarde, France

Steamed snapper
lobster laksa
Brancott Estate Pinot Noir 2013
Marlborough, New Zealand

Blueberry yuzu sphere

Bite-size super-chilled “surprise”
wild berries exploded in our mouth

Duo of Director’s cuts
48-hour braised short rib, NY striploin
baby summer vegetables, whipped potato
peppercorn jus
Clos de Lolol Red 2012
(Cabernet Franc/Carmenere/Syrah blend)
Domaines François Lurton, Lolol Valley, Chile

Textures of raspberry
whipped laban [Ed. like cream]
raspberry sumac tuille
raspberry rhubarb sorbet, dehydrated raspberry
Keith Tulloch Botrytis Semillon 2013
Hunter Valley Australia

Coffee, tea
Petits fours
The Stone, lavender elderflower pâte de fruit
Martell VSOP Cognac

There was nothing but praise from everyone regarding the evening. Members are now looking forward to the next event.

Rinaldo Boscaro
Chargé des Missions