Step into a world of unparalleled luxury and gastronomic excellence as the National Bailliage hosted its prestigious Gala Induction Evening at the magnificent Jumeirah Mina Asalam Hotel. Nestled within the mesmerizing Madinat Jumeirah Dubai, this opulent venue provided the perfect backdrop for an unforgettable culinary journey.

As guests arrived, they were greeted by the hotel's lavish ambiance, where contemporary elegance seamlessly blended with traditional Arabian charm. The enchanting surroundings set the stage for an extraordinary evening of indulgence and celebration.

The Gala Dinner commenced with an exquisite amuse bouche, featuring a tantalizing combination of potato, beef, brown butter, and truffle. This culinary masterpiece delighted the senses, leaving guests craving for more. Paired with the delicate bubbles of Champagne Laurent Perrier Brut NV, the flavours danced on the palate, revealing hints of citrus, white fruits, and a velvety creaminess.

The appetizers took the gastronomic experience to new heights. The millefeuille, crafted with artichoke, spinach, and Greek vegetable sauce, offered a symphony of textures and flavours, while the asparagus dish presented a delightful harmony of wild garlic, salted egg crème, orange gel, and smoked ricotta caramel. Accompanied by the vibrant Two Tracks Sauvignon Blanc from Marlborough, New Zealand, the crisp and herbaceous notes elevated the dining experience.

As the evening progressed, the intermediate course amazed palates with the delicate sea bass, ratte potato and beurre blanc caviar. A refreshing watermelon consommé added a touch of summer to the feast. The accompanying Domaine La Baume Chardonnay from Languedoc-Roussillon, France, offered a sensory journey with its burst of fresh mandarin, peach notes, and a lingering finish.

The “pièce de resistance”, the Wagyu beef striploin grade 12, stole the spotlight as the main course. Accompanied by cima di rapa (lit. turnip top), blackberry jus, and gaufrette potatoes, this culinary masterpiece showcased the mastery of flavours and textures. The accompanying Louis Max Rouge, a captivating blend from the Rhône Valley, France, delighted guests with its fruity profile and smooth character.

A grand finale awaited as guests indulged in the decadent chocolate tart with velvety vanilla ice cream. The Chef's selection of cheese featuring Stilton, accompanied by pickled watermelon rind and Port wine reduction, added a sophisticated touch. The petits fours were the perfect sweet ending to an extraordinary culinary journey, beautifully complemented by Taylors Late Bottled Vintage Port.

The success of the dinner would not have been possible without the impeccable service and dedication of the hotel staff and the visionary talents of the chef. Their commitment to perfection ensured that every dish was an artful creation that enthralled the senses and delighted the discerning palates of the esteemed guests.

The event was a celebration of culinary excellence, where gastronomy and luxury united to create an unforgettable experience. As the evening ended guests left with cherished memories and a profound appreciation for the artistry and passion that the Chaîne beings to the table.

Frederik Haentjens
Chargé de Presse