In the Cosmo Restaurant at The Nai Harn Resort, the Bailliage staged an evening of food from France stretching from Lake Geneva to the French Riviera paired with wines from Piedmont.

The Duchy of Savoy was a territorial entity of the Savoyard state that existed from 1416 until 1860 and was a possession of the House of Savoy. Its territory included the current French departments of Savoie, Haute-Savoie and the Alpes-Maritimes, the current Italian region of Aosta Valley, a large part of Piedmont and the County of Geneva in Switzerland.

RECEPTION

Marennes Oléron ‘Fine de claire’ oysters
with chef’s selection of condiments
2018 ‘Oudeis’ Alta Langa DOCG Metodo Classico Brut - Enrico Serafino

MENU

Salmon en croûte
Tsar’s cut of Tasmanian salmon, lightly cold smoked with beech wood, wrapped in a smoked salmon mousseline and French butter brioche, served with a white fish fumet cream sauce finished with white miso.
Roero Arneis DOCG 2018 - Bruno Giacosa

Magret de canard
Pan-fried Khlong Phai duck breast with allium textures, red wine jus, pureed potatoes, cabbage sauteed with pork belly and cream.
2019 ‘Cipressi’ Nizza DOCG - Michele Chiarlo

Saint-Marcellin
Soft cow's milk cheese served with summer truffle acacia honey, dried apricots and Lavosh crackers with sea salt.
2017 Barolo DOCG - Damilano Lecinquevigne

Tarte au chocolat
Made from 79% Veliche dark chocolate, sea salt chocolate sablé, hazelnut ice cream and fresh raspberries.
2016 Moscato d’Asti ‘Black Edition’ DOCG - Enrico Serafino

Petits fours
Chef’s selection of handmade chocolate truffles and freshly baked Madeleines
Premium teas from Madura Tea Estates - Illy Coffee

Members and their guests not only immersed themselves in the breathtaking panoramic ocean view from Cosmo, but most importantly indulged their senses in the remarkable menu expertly curated by the talented kitchen brigade led by Chef Mark Jones.

The evening was certainly a celebration of gastronomy, history, and culture, reminiscent of the legacy of the Duchy of Savoy.

Jason Beavan
Vice-Chargé de Presse