Jumeirah Messilah Beach Hotel and Spa hosts Chaîne des Rôtisseurs dinner
Group picture at the entrance of Badriah Ballroom
Jumeirah Messilah Beach Hotel and Spa, Kuwait’s idyllic resort, hosted a number of dignitaries including the Ambassadors of Turkey, Australia, Russia, Mexico, Czech Republic, South Africa, Malaysia, Egypt, Lebanon, Greece and South Korea, as well as the Representative of the United Nations at the prestigious Chaîne des Rôtisseurs dinner.
The event was held on Dec 12, 2015 at the Badriah Ballroom
Mohammed Najia during the opening speech
which was totally decorated with an Australian inspired theme. The Chaîne des Rôtisseurs is an international association of gastronomy, established in over 80 countries that brings together amateurs and professionals, from all over the world in appreciation of fine cuisine. As a fitting tribute to the distinguished members of this gastronomic society, a special six-course menu, inspired by the Australian cuisine, was prepared.
Hakan Petek, General Manager, said: “It was a great honour to host the eminent Chaîne des Rôtisseurs Association at Jumeirah Messilah Beach Hotel and Spa. Our Badriah Ballroom provided the perfect venue to transport our guests into Australia, the theme we selected for this special event.
We were pleased to hear that our guests were dazzled by the menu and the elegant setting which reinforces our commitment to culinary
General Manager Hakan Petek in the group picture along with Mohammed Najia
and dignitaries.
excellence.”
Mohamed Najia, president of the Chaîne des Rôtisseurs in Kuwait, said: “We had a truly unique and memorable world-class dining experience at Jumeirah Messilah Beach Hotel and Spa in Kuwait. A sophisticated menu, perfect ambience and impeccable service were a fantastic way to enjoy exceptional food.”
The menu introduced appetizers to invigorate the palate, cham- pagne sabayon, caviar and shallot confit, followed by duck consommé soup, and sous vide of Australian lamb for starters. The main course featured premium Austrailian Wagyu beef consisting of fois gras cracker, seasonal vegetables, artichoke mousseline, wild mushroom and truffle burrata jus. The dinner was concluded with dessert comprised of an exotic tropical fruits emulsion and violet crumble tin tam garden.