Chaîne des Rôtisseurs Gala Dinner at Alila Seminyak
An extraordinary Chapitre de Bailliage de Bali Gala Evening was held in the ballroom of the luxury beachside resort Alila Seminyak, with a unique seven-course menu and delightful selection of fine wines. The evening of superb food and service excellence was enjoyed and appreciated by 80 Chaîne members and their guests.
THE EVENING commenced with the ceremonial inauguration of 29 new members of the Chaîne des Rôtisseurs Bailliages of Indonesia, Jakarta, Bali and Jeunesse de Legian Bali. After the oath of allegiance had been recited by the inductees, champagne and canapés were served at the poolside lounge.
The Alila ballroom was beautifully and creatively transformed and delicately lit for the Chapitre Gala Dinner. Pierre Lang, General Manager of Alila Seminyak, gave a warm and proud welcome. Frits Henskes, Baillie of Bali then gave a short welcoming speech after which he introduced Firdaus Siddik who gave a further welcome on behalf of Chaîne Indonesia.
The first delightful course was Tuna Belly Tartare, with Yuzu, Soy Sorbet, Candied Orange Peel. This was perfectly paired with M.Chapoutier La Petit Ruche, Crozes Hermitage Blanc, Côtes du Rhône France 2011.
It was followed by a spicy Bouillabaisse, accompanied by a delicious and perfectly chilled Cloudy Bay, Sauvignon Blanc, Blenheim, New Zealand 2015.
The next course was Smoked Dutch Eel, served on a Potato Mousse base, with Green Pea, Wasabi, Caviar. A confident Perrin Réserve Côtes du Rhône Blanc – Grenache Blanc Marsanne, Roussanne, Viognier, AOC Cotesdu Rhone France 2013 completed a very tasty course.
Hot on the heels of the Smoked Eel came the Foie Grass Terrine with Onion Monegasque and Fig Bakpao. A delightful, bright and crisp J. P. Valckenberg, Weingut Liebfrauenstift, Riesling Auslese, Worms, Germany 2012 complemented this course.
Half way through our Gala dinner was an excellent opportunity to sample a very pleasant Tamarind Sorbet. An intriguing dish, rarely seen on dining tables in Bali, then made an appearance: Guinea Fowl with Caper-Date Sauce, Cauliflower, Jicama. Delicious! An equally likeable pairing was the Santa Carolina Reserva de Familia Chardonnay, Casablanca Valley, Chile 2012.
Moving towards the final main course: a delicate and succulent Beef Short Rib, that had been slow cooked “sous vide” for 72 hours, highlighted with Ginger Miso Jus and Sesame seeded Pommes Dauphine. A stunning Amarone Della Valpolicella, Zonin, Molinara, Rondinella & Corvina, Venetia, Italy 2011 was a well received indulgence.
Our desert course, a Valrhona Chocolate Mousse served with Coconut Cream, Passion Fruit was made even more delicious by a very smooth and perfectly sweet Château du Prince, Semillon, Sauvignon Blanc & Muscadet, Loupiac, Bordeaux, France 2004.
With meal over, guests moved out to the open air decking area around the Alila beachside pool and danced until the small hours to the beat of DJ Marco Polo Cecerre. For many of those attending, it was one of the most enjoyable and most perfectly staged Chaîne Bali events for some time.
CHAÎNE DE RÔTISSEURS
BAILLIAGE DE BALI
Jalan Taman Ganesha No.9
T: +62 361 3021888