Our annual Gala Induction evening was held at the lovely Metropolitan Club. Nine new members were inducted by Alain Taulère, Member of the Conseil Magistral from Costa Rica, supported by our Bailli Délégué Fernando España. Two members were promoted and two more received recognition for their long-standing membership in the Chaîne.

A fun cocktail hour followed outside in the beautiful eastern mountain setting of the Metropolitan Club. Members and guests sipped, nibbled and socialized with Spanish guitar music in the background. Glass enclosed fire stands added a comforting glow. We enjoyed phyllo cones filled with basil foam and parmesan; liver pâté with truffles; goat’s cheese-filled sausage lollipops with well-chilled Castillo Perelada Brut Rosé Cava. Our noses and palates were tickled.

The Club’s very talented Head Chef, Officier Maître Rôtisseur Gerardo Zabala, together with his competent staff, designed, prepared and served a “New Spain” themed dinner.

First surprise: a pleasantly tasting edible rice-paper menu and on the plate an interesting variety of textures instead of the typical bread and butter selection: a crunchy, cream-filled cylinder and a rectangular pâte à choux - a curious tube of flavourful buttery paste.

Two additional menus: a gigantic screen displaying in-the-moment descriptions enhancing our experience with a booklet of photos and text sharing origin and fun facts about the evening’s ingredients.

First course: delectable, cooling artichoke flan decorated by lime aioli, mini disc of crackling parmesan, capers, sliced artichoke heart, plus mouth-popping spheres of boba made with balsamic vinegar and Amontillado sherry.

Served next: hot Spanish gambas bathed in rich sauce with sherry “caviar”.

Following that: truly regal beef and fowl consommé carefully poured onto luxuriously layered, colourfully decorated and extremely delicious pâté with truffles! Much delight was vociferously expressed for this stellar dish and the culinary staff who prepared it!

Deeply satisfying: main course of oven roasted, juicy suckling pig, grilled pork chop partnered with a Korean ssam vegetable ensemble. Presented in a cocktail glass a mélange of creamy cheeses and anchovies adorned with fresh sprouts and flowers.

Who could resist saffron, carrot and orange Bavarian cake spectacularly accompanied by fragrant, delicate rose ice cream and a Chaîne emblem wafer. A reminder of the incredible organisation which brings us together for memorable moments of dining and comradery.

We enjoyed elegant sherries and wines paired with the savoury and sweet dishes that aroused our tastebuds.

Enthusiastic applause recognised the creativity, expert hands and wonderful attention from Officier Maître Rôtisseur, Gerardo Zabala with the noble service and kitchen brigades.

Our fabulous evening finished with an after-party including singing and dancing to lively Spanish music performed by an exceptional Colombian group.

Happy customers waltzed out satiated!

Lauren Marie Monti
Chargée de Presse