The Bailliage celebrated inductions and promotions with a gala event at the Shangri-La Makati Hotel. The ballroom was set up with a small stage in between two long tables. “Casablanca” was the evening’s theme with scenes from the movie projected on large screens.

Chef Paul Lenz and his team researched menus from the period. Casablanca, the city, had a cosmopolitan dining scene, naturally with French being the strongest influence.

Cocktails were served outside the ballroom. Particularly good was the salmon cured with sumac which went quite well with the Champagne Lhuillier Brut NV.

Our own Bailli Délégué, Michel Lhuillier, presided over the Induction Ceremony in his capacity as a Member of the Conseil Magistral.

Taking our places for the eight-course Gala Dinner, we were first treated to an excellent bread selection.

MENU

Lobster salad and palm heart remoulade with egg mimosa

Soup of escargots in a tea infusion

Pan-seared foie gras
with fig, onion and raisin confit, ras-el-hanout and saffron brioche

Frog legs
with parsley, champagne foam and garlic crumble

Buckwheat rissoles
of pigeon with morel and truffle fricassee and breast of duck

Paupiette of milk-fed veal and Iberico pork
with Madeira sauce, tian of vegetables, black pudding

Pre-dessert
“Vrai-faux” tabbouleh of bulgur, olive oil and Moroccan tea granite

Dessert
Ice creams

WINES
Champagne Lhuillier Brut NV
Alsace Riesling 2013 – Kieffer
Gassies 2010 (second wine of Margaux estate Château Rauzan-Gassies)
Cointreau or Delamain XO Cognac

The foie gras was one of the favourite courses. Another particularly notable dish was the rissoles of pigeon. With the arrival of the pre-dessert came the need to explain “vrai-faux”. It literally means true-fake in reference to the dish being made of tabbouleh ingredients but not being a real tabbouleh.

A young singer entertained us with songs from the era of the movie (1940s). A surprise performance was rendered by one of the Philippines’ top singers, Janet Basco, who was a guest at the dinner and is married to one of our members. She sang “As time goes by”, the iconic song from the movie, Casablanca.

Of course, after the dinner, the kitchen and service brigades received the grateful thanks of the diners.

It was a most enjoyable evening of food, wine and camaraderie in the best traditions of the Chaîne!

Jay Labrador Jr.
Vice-Échanson