Enthronization Gala Diner Amical at Majlis Al Salam Appreciation

You can view Photo Gallery for the event here

On the World Chaîne Day, April 21st 2018, the UAE BAILLIAGE participated to celebrate the day by a lavish Enthronization Gala that took place at the elegant and beautiful Majlis Al Salam in Jumeirah Mina A’Salam.
A local record of 185 members, guests and overseas visitors attended this very impressive evening and were welcomed by a champagne reception that was accompanied by a number of live cooking stations and a large selection of amuse bouche. In the background, the live band played joyful background music to setup the mood for the occasion.

After the reception, we were escorted to the main ballroom where the night started with a short welcome message from the Bailli Delegue, Ian Fairservice welcoming everyone and giving a brief on the history of the Chaine. Then the ceremony continued with the Enthronization of 57 new inductions/promotions and 8 new OMGD members.
The winner of Fuad Brahim Award for the best venue in 2017, the Maine Oyster Bar & Grill was announced and handed their trophy and the winner of the UAE’s 4th Jeunes Chefs Rôtisseur 2018 Chef Ahmed Tarek El Gamal of Radisson Blu Hotel was also announced.
The ceremony went smoothly and time passed quickly ending with a group photo of all new inductees.

Chef Andy Cuthbert, General Manager Jumeirah Mina a’Salaam gave us a quick tour in the carefully designed menu and Head Sommelier, Anand Najan took us through the wine pairing to officially start the dinner.

The menu and wines reflected the international nature of our association and membership. It is a culinary tour de force starting in France and Japan, travelling through Mexico, Canada, Australia, Italy and Arabia; then on to Germany, France again – to pick up some cheeses – and finally Austria for coffee and Petit fours.
Our exciting oenological journey returns us to France, Germany, and the USA. All the courses were described on the menu and beautifully illustrated with original works by the renowned Arab artist and calligrapher Khaled Al-Saai’s.

Garden
Oyster
Freshly shucked Gillardeau Oyster with pickled beetroot, Wakame jelly and yazu foam
Laroche Chablis, Burgundy, France

The Mountains
Port Marinated Goose Liver Pate
In charcoal coat apricot puree, brioches bread, caramelize walnuts and figs chutney
Dr. Loosen Riesling, Germany

The Promises of Spring
Roasted Tomato Soup,
avocado, sour cream, queso fresco
dehydrated corn chips, agua chili powder
Moulin de Gassac Classic Blanc, Pays d’ Herault, France

Beauty of the Hearts
Blueberry N2 Frozen Yoghurt, Peach Sorbet, Popping Candy

Generosity
Aged Wagyu oyster blade, Butter Poached Atlantic Lobster,
Wild mushroom croquette, braised short rib tortellini butternut squash puree, spring vegetables veal jus and hollandaise sauce
Mondavi Reserve Cabernet Sauvignon, Napa, USA

The Languages of the Deserts (M)
Textures and Temperatures of Chocolate
Michel Chapoutier ‘Banyuls’, Languedoc-Roussillon, France

The Languages of the Deserts (F)
Black Forest “Re-visited”
Michel Chapoutier ‘Banyuls’, Languedoc-Roussillon, France

Essence
Aged St. Maure de Touraine with celery ribbons, candied hazelnuts, Plum gel, coriander cress, raspberry dust

Petit Fours
Madinat Jumeirah Coffee blends and selection of fine teas

Charge de Missions, Nick Kramer, concluded the evening by an appreciation to the Kitchen Brigade and the Service Brigade who worked with military precision and were also knowledgeable doing a great job serving 189 guests and made sure all of them had the exact same impressive experience.

Special thanks to:
Andy Cuthbert, GM Jumeirah Mina a’Salaam
Ashik Subhan, Director Conference & Events
Bruce J. van Dam, Director Banquet Ops
Alberto Silva, Conference & Events Manager
Walter DeCroos, Assoc. Director Conference & Events
Hans Lentz, Resort Exec Chef
Paul Hayward, Exec Pastry Chef
Kuldeep Singh, Exec Chef
Anand Najan, Head Sommelier

You can view Photo Gallery for the event here