Diner Maison de L’accrditiation
Review by: Francis Cochrane, Vice-Chargé de Mission – Sponsorship and Major Events
Event: Diner Maison de L’accrditiation
Date: Monday March 16, 2015
Location: Intercontinental Hotel Sydney Double Bay
General Manager: Bruno Fallegger
Executive Chef: Julien Pouteau
This was always going to be a fabulous Diner Maison event for the La Chaine de Rotisseurs by celebrating the opening of InterContinental Sydney Double Bay and having the NSW Bailliage Annual General Meeting (AGM).
The evening started on a more formal note with our AGM, and a summary of the highlights of our NSW Bailliage over the last year. This was followed by a tour of the stunning roof top pool and lounge of the InterContinental Sydney Double Bay. From the roof top pool deck we could observe the set up of the pre-dinner cocktails in the center courtyard of the hotel below.
As the hotel’s General Manager Mr. Bruno Fallegger guided us from the pool to the courtyard, kitchen brigade and the hotel service staff warmly greeted us. A temporary kitchen was set up to produce the unique canapés, which were beautifully paired with NV Perrier Jouetchampagne and gin inspired cocktails. The most outstanding canapé was a raw egg yolk infused with warm truffle cream.
The dinner was arranged in the newly renovated dinning room of the hotel. In keeping with the new and contemporary surrounding we were treated to a most innovative dinner aptly headed ‘Transformation’.
The first course was Smokey Bay Oyster with yellow peach and shallots vinaigrette. The oyster was presented in an edible shell made of coconut fat and very cleverly disguised on a bed oyster shells. The extraordinary technical skill of Julien Pouteau, Executive Chef and his team was highlighted. The course was paired with Wolf Blass White Label Chardonnay, Piccadilly Valley 2013.
The second course was Smoked Quail Terrine on a brioche base. The terrine was smooth and full of flavour, which confirmed the classical skills of the culinary team.
The fish course was a fillet of John Dory accompanied with a flourless celery gnocci and pines mushroom. This inventive course was expertly matched with Wolf Blass Gold Label Sauvignon Blanc, Adelaide Hills 2014.
Our main course was Coil Roasted Suckling Pig with sugarplum and quince. This was a most succulent cut,
The grand finale was the dessert mysteriously named ‘Autumn Garden’. Our dessert was presented in a flowerpot where the wait staff poured liquid into the flowerpot. The interior of the pot soon transformed into a ‘growing garden’ where miniature candied vegetables started to rise from the Manjari chocolate soil. It was amazing to watch and eat. This was masterly paired with a mandarin sorbet and the dessert was superbly matched with Wolf Blass Gold Label Botrytis Semillon, Barossa Valley 2011.
In summary our Diner Maison event at InterContinental Sydney Double Bay was truly ‘transformational’, where the professional team provided an exceptional gastronomic and dining experience expected of La Chaine des Rotisseurs members. It was a perfect commencement to the year for the NSW Bailliage of the Chaine des Rotisseurs.