Gala Enthronization 2017 Appreciation

You can view Photo Gallery for the event here

On the World Chaîne Day, April 22nd 2017, the UAE BAILLIAGE participated to celebrate the day by a lavish Enthronization Gala that took place at the elegant and beautiful Ballroom rightfully called “Great Room” of the W Hotel Dubai.
Members, guests and overseas visitors were treated to a very impressive evening. We were transported to a futuristic atmosphere by the unique design of the hotel and ballroom. We were welcomed by a champagne reception and amuse bouche at an elegant bar specially setup for the event.
The carefully selected Korean Fusion menu accompanied by a perfect selection of wine pairing was both delightful and delicious.
W hotel Dubai - Gala Enthronization

GYEOJA -CHE
Free range chicken, Korean mustard, spring vegetables
MUD HOUSE SAUVIGNON BLANC 2016 NEW ZEA LAND

MUL – HWE
Calamari, Pan Shell Clam, Sea bream, Korean seafood sauce
MUD HOUSE SAUVIGNON BLANC 2016 NEW ZEA LAND

HAEMULTANG
Atlantic Lobster, Radish Consommé, Water spinach
EDDYSTONE POINT RIESLING 2014 AUSTRALIA

BIBIMBAB
Puffed rice and quinoa, boiled soya bean, Korean mountain Vegetables
EDDYSTONE POINT RIESLING 2014 AUSTRALIA

GINSENG SORBET
Korean ginseng, acacia honey

GALBI JJIM
Braised short rib, pine nuts, shitake mushroom
BILA HAUT – COTES DU ROUSILLION 2014 FRANCE

DESSERT
Korean tea time
Infused green tea in texture, rice cake, roll cake
DR. LOOSEN RIELING 2014 GERMANY

PETIT FOUR
Served with tea and coffee

For the Induction Ceremony, Klaus Tritschler Bailli Délégué d’Allemagne and Membre des Conseils d’Administration et Magistral Paris conducted the ceremony for inducting 50+ members and 30 new OMGD members.

As part of the evening the winner of the Fauad Barahim award for the best venue of 2016 was announced and it went rightfully to White Orchid, Jebel Ali Golf Resort which was voted the best venue for 2016 by members of the Chaine.

Mr. Klaus 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 more than 140 guests and made sure all of them had the exact same impressive experience.

Special thanks to:
Chef Maxime Kim, Executive Sous Chef
Vijay Chandra, Food & Beverage Manager
Mohamed Elaasar, Events Services Manager
John Simson, Director Catering Sales

You can view Photo Gallery for the event here