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Bermuda Chapitre

Bailliage Bermuda
Hamilton, May 13, 2023

A State Affair
" the culinary team showcased their exceptional skills, ensuring every detail of the event was executed to perfection "

The Bailliage held a Gala Induction Evening at the prestigious Hamilton Princess with a captivating theme of “A State Affair”.

The celebration of historic meals shared between leaders of United States and Canada was attended by 68 distinguished guests. It was a testament to culinary excellence, as well paying homage to shared diplomatic relations and gastronomic experiences of the two nations. Executive Chef Adam Ashe, Maître d’ Zouhair Baia, Catalin Bustihan and Pastry Chef John Hauser spearheaded the culinary team, bringing their extraordinary talents to the table.

We inducted 20 new members, including Executive Chef Adam Ashe, elevated two members Louise Charleson to Chargée de Missions/Membership, Donald Scott to Officier. Ken Lamb received the Commandeur Award.

The evening commenced with a selection of exquisite canapés, representing the culinary heritage of both countries thoughtfully paired with Lightfoot & Wolfville Sparkling Brut and Gran Moraine Yamhill-Carlton Chardonnay 2018. Stage was set for an extraordinary dining experience.

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Sophisticated cured Pacific salmon tartare
vibrant citrus chutney, crunchy garlic croutons
creamy avocado, delicate rice wafer
Napa Sauvignon Blanc 2020
Eisele Vineyards, California

Mustard crusted halibut
butternut squash, wild mushrooms
soy beans, garlic potato
herb oil cream
The Three Sticks Chardonnay 2018
Durell Vineyard, California

Rosé Champagne sorbet

Succulent duck breast
(confit en croute and croquette)
vibrant beetroot, crisp Endive
rich rosemary duck jus
Rochioli Russian River Pinot Noir 2020, California

Luxurious chocolate cherry marquise
delicate raspberry meringue
Petite Sirah Vintage Fortified Wine
Bogle Vineyards, California

Throughout the evening, the culinary team showcased their exceptional skills, ensuring every detail of the event was executed to perfection.

As the evening drew to a close, guests were delighted with a selection of exquisite mignardises, accompanied by freshly brewed coffee and tea, leaving them with a lasting impression of this extraordinary gastronomic event.

Adapted from a detailed report by Chargée de Presse Andrew Butterworth

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