The Bailliage’s March event was a wonderful dinner at the residence of the German Ambassador.

Signs of spring surrounded us especially as we were privileged to have the opportunity to enjoy exploring and appreciating the residence’s garden in the beautiful weather.

The Safir Fintas Hotel prepared a menu that introduced many traditional German dishes to the members and guests. The tables were named after German cities. Each table had a very artistic, handcrafted centrepiece. Continuing the innovative and decorative presentation the menu was enchanting featuring Neuschwanstein Castle in folding art.

Below are some of the dishes which delighted our eyes with an absolutely graceful presentation and animated our palates with innovative fusions:

- Slow-cooked quail breast
- Black winter truffle
- Quince compote coriander seed emulsion
- Grilled veal tenderloin
- Foie gras
- Steamed German bread pudding
- White asparagus, Shimjei mushrooms and thyme veal jus essence

A master-stroke dessert comprised sculptured marzipan Black Forest cake, Bienenstich¹, cherry puree and assorted berries.

At the end of the evening we expressed our warm appreciation to His Excellency Eugen Wollfarth for hosting this event and his generosity in welcoming us into his residence. The kitchen and service brigades of the Safir Fintas Hotel were also sincerely thanked for their part in making the event so special.

Soumaya El Azem
Chargée de Missions

¹ Bienenstich or “Bee sting” cake is a German dessert made of sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream or cream.