Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.
Issue link: http://gastronome.epubxp.com/i/745503
The Farms and Rivers of France BY MELISANDE J. WOLFF, Bailli PALM BEACH BAILLIAGE members were honored to hold the inaugural event at the newly renovated Club at Ibis Golf and Country Club as they gathered there for their annual induction gala on November 14, 2015. Chaîne members and guests traveled from as far away as Great Britain to attend this exciting celebration! Bailli Provincial Charles Radlauer and honored guest Great Britain Bailli Délégué Philip Evins inducted new members into both the Chaîne and the Mondiale. In addi- tion, Vice Conseiller Gastronomique Jane Shalam was elevated. After the ceremony, attendees stopped in the kitchen to meet Executive Chef Jerome Nicolas and enjoy a tasting at the "Ibis River and Chef's Garden." The evening's theme was "France: Farms and Rivers," and Chef Nicolas and his team did not disap- point as course after course was met with great praise. A wine flight worthy of this special occasion was paired with the food. Whether they had come a long way or from close by, all in attendance agreed it was well worth the trip. They were delighted to have been treated to another extraordinary gastronomic experience courtesy of the Palm Beach Bailliage. G PALM BEACH Club at Ibis Golf and Country Club November 14, 2015 OCTOPUS CARPACCIO Tomato Aspic, Olive Oil Foam Château d'Esclans Garrus Côtes de Provence Rosé 2013 SEA URCHIN FLAN Red Pepper Sorbet, Hackleback Caviar, Rice Cracker Baron de Ladoucette Pouilly-Fumé 2009 SEARED DUCK FOIE GRAS Mango Tatin, Balsamic Vinaigrette Château d'Yquem Sauternes 1998 BRIOCHE-CRUSTED DOVER SOLE Fava Bean Emulsion, Lemon Oil Domaine Ramonet les Caillerets Chassagne-Montrachet 2006 Clos de Vougeot Grand Cru 2006 PORCINI DUXELLE-STUFFED QUAIL Artichoke, Brussels Sprouts, Truffle-Madeira Sauce Château Lafite-Rothschild 1975 PEA CAKE Asparagus Panna Cotta, Poached Fennel, Cream Cheese Ice Cream Château de Fesles Bonnezeaux 2014 Wessex Bailli Régional Janet Evins, Wessex Vice Chargée de Presse Christine Wallage, Great Britain Bailli Délégué Philip Evins, Bailli Melisande Wolff and Wessex Vice Chargé de Missions Norman Wallage. Executive Chef Jerome Nicolas, Bailli Melisande Wolff and staff. Vice Echanson Richard Groves and staff. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 59