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Cameroon Dinner

Bailliage of Yaoundé, Cameroon
Yaoundé, September 21, 2022

A delightfully friendly atmosphere
" This dinner carried on our theme of a crusade of flavours to discover delicacies from around the world "

It was with great pleasure that members of the Bailliage of Yaoundé and their friends met for this dinner on September 21st in the beautiful setting of the “Le Pachy” restaurant at the Hilton Hotel.

Maître Hôtelier Julien Besançon, the Hilton Hotel’s Managing Director, pulled out all the stops to make sure the evening was a success.

38 members and guests attended the meal, including three Ambassadors, two Secretary Generals, two Chargés d’Affaires and other prestigious participants.

This dinner carried on our theme of a crusade of flavours to discover delicacies from around the world, which had previously begun with a voyage through Morocco, Tunisia, Egypt and Lebanon, with eastern dishes. This evening saw us travel through Peru, Egypt and France, with local ingredients and spices to brighten up our dishes, all prepared by Chef Benoît, as per the menu below:

RECEPTION

Complimentary aperitif
provided by the Hilton Hotel

MENU

Threadfin ceviche, soy sauce and lime marinade
garden mint and toasted sesame seeds

Duck foie gras with port
spiced pineapple chutney

Roasted duck breast
sweet potato puree, green beans
sweetcorn with thyme, satay sauce
roasted peanuts and rice

Strawberry bavarois and praline rose

Teas and coffee

Bailli Délégué Chloé Balanos regaled us with the history behind the dishes, including the threadfin ceviche. Ceviche is a typical South American dish cooked in lemon juice and is delightfully refreshing. The one we ate was made with threadfin caught in Cameroon’s waters. Originally from the Pacific coast, ceviche has been part of Peru’s history for over 2,000 years. Initially it would simply be made using fresh fish, Timbo juice (a local fruit) chilli and salt. When the conquistadors arrived lime and onion were added evolving the dish.

To conclude the evening, the Bailli Délégué handed over to Julien Besançon who presented the Savoie wines: a 2020 Apremont ‘cuvée gastronomie’ and a 2019 Mondeuse ‘cuvée gastronomie’ - classic wines from his homeland, which were served to accompany the meal.

It was a convivial end to the evening, with participants promising to meet again for the next meal, which will be the Greek leg of our tour.

Chloé Balanos
Bailli Délégué

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