World Chaine Day and Enthronization Gala Diner Amical at Mina Al Salam

You can view Photo Gallery for the event here

On the World Chaîne Day, April 13th 2019, the UAE BAILLIAGE participated to celebrate the day by a lavish Enthronization Gala that took place at the elegant and beautiful Jumeirah Mina A’Salam.
Members and their guests 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, Mr. Ian Fairservice welcoming everyone. Then the event continued with the induction ceremony headed by Mr. Klaus Tritschler, Bailli Délégué d’Allemagne and Membre des Conseils d’Administration et Magistral Paris.
The winner of Fuad Brahim Award for the best venue in 2018, was surprisingly and pleasantly the venue of this event Jumeirah Mina A’Salam who hosted last year’s Enthronization gala diner as well. It was a pleasant surprise and well deserved. Also the winner of the UAE’s 5th Jeunes Chefs Rôtisseur 2019 Chef APRIAN HERLAMBANG from ATLANTIS Hotel the Palm was also announced.
The ceremony went smoothly and time passed quickly ending with a group photo of all new inductees.
world chaine day 2019
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 9 course menu reflected the international nature of the Chaine with a strong focus on local ingredients.

Amuse bouche
Tuna Tataki
Taro tuna tartare on tapioca crisp, fried Quail egg and soya pearls
Villa Loosen Riesling, Mosel, Germany

Butter poached Irish blue lobster
Mango and cucumber carpaccio, salmon rillettes, fennel marmalade & royal baeril caviar,
local baccala salad, beetroot tulle.
Villa Loosen Riesling, Mosel, Germany

Cepe mushroom saffron risotto, shaved winter black truffle, basil oil, arugula, parmesan foam and crisp
Hili Smith Chardonnay, Eden Valley, Australia

White asparagus soup, warm fouqa salad, sumac crisp, purple potato chip, zaatar brioche
Hili Smith Chardonnay, Eden Valley, Australia

Smoking cassis, mandarin and citrus caviar
Mandarin citrus sorbet, blueberry lime fruit caviar

Main Course
Grilled wagyu rlbeye with Emarati bezar seasoning,
slow cooked beef cheek,
foie gras, caramelized onion croquette,
Hatta pumpkin puree, cauliflower mousseline,
wild mushroom ragout, fondant sweet potato,
roasted heirloom carrot, garlic Jus.
Clarence Dillion ‘Clarendelle’- Inspired by Haut-Brion, Medoc, Bordeaux, France

Desert (M)
Lemon meringue, wild strawberries
Andrew Quady Essensla Orange Muscat, California, USA

Desert (F)
14 Shades of chocolate
Michel Chapoutier ‘Banyuls’, Languedoc-Roussillon, France

Chef Selection of Cheese
Saint Albray
Fourme d’amllert

Raspberry and fig Jelly, macaroon with Quince,
caramelized hazelnut, mango agar,
pistachio powder

Petit Fours
Champagne truffles
Madinat Jumeirah Coffee blends and selection of fine teas

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 all guests and made sure we all had the exact same impressive experience.

Special thanks to:
Andy Cuthbert, General Manager Madinet Jumeirah
Ashik Subhan, Director Conference & Events
Bruce J. van Dam, Director Banquet Ops
Walter DeCroos, Maitre d’hotel
Mohammed Bahzad Barafi, Exec Chef
Anand Najan, Head Sommelier

You can view Photo Gallery for the event here