Celebrating 35 years of the Chaine des Rotisseurs in the United Arab Emirates and the first anniversary of the unification of the National Bailliages of Abu Dhabi, Dubai and Al Ain, La Chaine des Rotisseurs Bailliage des Émirats Arabes Unis hosted a Grand Chapitre over 4 days of celebrations and the fantastic standards of hospitality the Arab world is renowned for.
Friday, Apr 17 – Cocktail Reception at Armani Hotel, Dubai
We started with a glamorous cocktail reception at Oasi Terrace, the Armani Hotel, which is housed in Burj Khalifa, the world’s tallest building. During the party, guests marveled at the spectacular musical fountains – another world famous Dubai attraction.
With an ongoing flow of Bollinger champagne, canapés and live sushi + tempura stations, guests were thrilled with the ambience, service and delicious food.
Executive Chef: Emiliano Bernasconi
Events Manager: Reda Ismail
Executive Sous Chef: Vijay Anand
Banquet Manager: Alexander Gehb
Gallery: Friday, Apr 17 – Cocktail Reception at Armani Hotel
Saturday, Apr 18 – Enthronization & Gala Dinner at Burj al Arab, Dubai
The Enthronization Ceremony and Gala Dinner were held in Al Falak Ballroom at the very top of Burj Al Arab Hotel, designed in the style of an 18th century Viennese Opera House, this stunning two-tiered ballroom added an extra touch of magic to the event.
The team at Burj Al Arab put together a spectacular evening that was appreciated by the 190 guests. Executive Chef Maxime Luvara, with over 15 years of experience in the art of classical French, Mediterranean and fusion cuisines, and his brigade created a versatile, modern, and effortlessly elegant menu with flavour combinations that linger in your mind long after the meal is over. He sourced ingredients from around the globe to create a dining experience fit for the world’s most luxurious hotel.
The Enthronization Ceremony which was presided over by Klaus TRITSCHLER, Bailli Délégué of Germany, Director Of International Communications and Membre du Conseil d’Administration, Paris with the support of Ian Fairservice, Bailli Délégué des Émirats Arabes Unis, Membre du Conseil d’Administration.
During the ceremony, Ian Fairservice, Bailli Délégué, also announced that the Bailliage des Émirats Arabes is donating AED 10 per plate served throughout the Grand Chapitre to ACCR as well as sponsoring a table for the ACCR fund raiser in Strasbourg. Further the Bailliage also donated AED 10 per KM to the JA Charity 135 KM walk for their children’s fund, totaling AED 1,350.
General Manager: Anthony McHale
Chef de Cuisine: Maxime Luvara
EAM Food and Beverage: Marianne Zaiser Fitzgerald
Head Sommelier: Dimitar Dimitrov
Business Development: Talita Da Silva
Director of Service: Ravi Pinto
Le Foie Gras de Vendee
Foie Gras Terrine “Au Naturel”
Duck Leg Confit Roulade, Spiced Pear Chutney
Fruits of the Forest Jelly
Les Asperges et Morilles
Les Landes Green Asparagus Veloute
Stewed Morels with Vin Jaune, Crispy Ceccina
Poached Quail Egg
Le Bar de Ligne
Seared Sea Bass on the Plancha
Filled Aubergine and Barigoule Artichoke
Pickled Sauce Vierge
Le Veau de Lait
Orange Flavoured Roasted Endive
Truffle Macaroni and Sweetbread
Light Veal jus
La Pomme Golden
Burj al Arab Apple Tatin
Sunday, Apr 19 – Lunch Cruise, Bateaux Dubai
On Sunday the adventure continued with a leisurely gourmet lunch, served on board the luxurious Bateaux Dubai.
What a wonderful way to spend an afternoon, cruising down the picturesque Dubai Creek in the day time where guests were able to appreciate the sights on both sides of the Creek.
They were thoroughly spoilt by the cheerful and attentive Bateaux Dubai staff and enjoyed the fine food, excellent champagne and wine in a relaxed and friendly mix of overseas and local Chaine members.
Ian Fairservice, Bailli Délégué, with his in-depth knowledge of Dubai, gave guests a guided tour of the historical Creek district during lunch.
Goose liver ravioli amuse bouche and the starter of popcorn langoustine were well supported by chilled Cotes du Rhone 2013.
The Lamb 3-ways was just delicious, actually melting in the mouth creating fabulous textures and flavours. The accompanying South African Kumkani Pinotage 2012 was easy to drink and well matched with the meat.
Finally, the dessert was enjoyed with a really smooth Klein Constantia 2008.
Bateaux Dubai, voted best venue in 2014 by the Chaine members, is one of a kind in Dubai – full glass roof + sides with a flat bottom designed to guarantee a stable ride.
Chef de Cuisine: Roeland Klein
Restaurant Manager: Daria Riabikova
General Manager: Deborah Thomson
Confit Porcini Cream with Goose Liver Ravioli, Tempura Mushrooms
Bering Sea King Crab, Smoked Jerusalem Artichoke Puree,
Popcorn Langoustine, Minted Avocado and Organic Caviar
Lamb Three Ways with Truffle-Carrot Puree, Goat’s Cheese Polenta Red
Onion Tart. Sweet Potato Mash and Vadouvan Sauce
Nut-Cake with Rhubarb, Kaffir Lime Leaves,
Raspberry and Mascarpone with Poppy Seeds
Sunday Apr 19 – Dinner @ World Trade Club, Dubai
After the lunch cruise, in the evening guests were treated to dinner at the top of yet another iconic building, the Dubai World Trade Centre, which for many years was the tallest building in the Middle East. There in the World Trade Club, guests were introduced to a modern take on local gastronomy, including delicious camel tournedos.
The overseas Chaine members were delighted to try Emirati cuisine and were excited by the enthusiasm, passion and attention to detail shown by the kitchen, service brigades, the hostesses and musicians who played local Emirati music throughout the event adding a touch of local ambiance to the evening.
Sr. Vice President, Event & Hospitality Services: Sethu Menon
Director Ops Hospitality Services: Vincent Egels
Director of Kitchens: Harald Oberender
Restaurant Manager: Pradeep Singh
Sales Executive: Jane Northcote
WTC Coordinator: Rahab Thiongo
Maleh and green mango salad
Bezar cured egg yolk, Peppery leaves, local tomato and punget mango Sause
Quail roll stuffed with Giblets
Organic AI Ain vegetables cooked with traditional Emirati spices
Pumpkin sorbet with Emirati twist
Braised camel tournedos glazed with Bezar infused gravy
Vegetable Saloona Badawiah
Topped with special Hashwa and crispy Rigag-bread disc
Omani Halwa, pain de genes, praline feuilletine
Mystica Mohalabia, dulce de leche, Khabissa, caramel yogurt siphon
Sago with saffron and Toffee date pudding
Monday, Apr 20 – Yas Island Formula 1 Circuit and Emirates Palace, Abu Dhabi
The last day of the Grand Chapitre took the guests to Abu Dhabi. It started with a guided tour of the Yas Island Formula 1 Circuit where guests got to immerse themselves in a world usually seen only by race drivers and their teams.
Guest were shown around the circuit in the comfort of a luxury air-conditioned vehicle, stopping at key locations including the North Grandstand, the Yas Marina, Shams Tower and the Yas Drag Racing strip.
This tour allowed guests to explore the circuit’s high-tech facilities, including Race Control, the unique air-conditioned Support Pit Garages, state-of-the-art 500-seat media centre and the exclusive Paddock area.
Gallery: Monday, Apr 20 – Yas Island Formula 1 Circuit, Abu Dhabi
In the evening, dinner was held at the stunning Las Brisas poolside in the east wing of Emirates Palace Hotel in Abu Dhabi. A less formal event from the previous three days’ events, participants could relax ‘under the stars’ in perfect weather and enjoy the ambience of blue water and palm trees.
Bailli Délégué, Ian Fairservice, presided over the enthronization ceremony for those who were unable to be inducted earlier at the Burj al Arab.
Members and guests were then treated to a wonderful dinner, devised by Executive Chef James Norman. In keeping with traditional local fayre, but with some extra special twists, he served hot smoked spiced hammour, wild mushroom crème brûlée, oriental spiced lamb shank, and camel milk chocolate fondant. Diners were unanimous in their praise for the dishes, and singled out the mushroom crème brûlée for special mention.
It was very much a fitting end to a wonderful Grand Chapitre.
Executive Chef: James Norman
General Manager: Holger Schroth
Hot Smoked Spiced Hammour
Broad Bean Hummus, Coriander Salsa Verde
Wild Mushroom Crème Brûlée
Poached Egg, New season Asparagus, Black Truffle essence
Oriental Spiced Lamb Shank
Chick Pea Polenta, Harissa and Apricot Jus
Camel Milk chocolate Fondant
Date Syrup, Pistachio Ice Cream