The Beverly Hills Bailliage welcomed new members on December 8, 2019 to The Luxe Sunset Boulevard Hotel in Brentwood, California for an induction holiday dinner. Bailli Linda Wright planned an extraordinary evening for the chapter. Guests entered and were joyfully serenaded by a duo playing some of the favorite holiday songs.

Executive Chef Olivier Rousselle, born and trained in France, prepared a very special California-inspired menu that featured unforgettable California wines, such as Domaine Carneros by Taittinger served with the hors’ d’oeuvres and Rombauer Sauvignon Blanc 2018 paired with Spiny lobster salad. Davis Bynum Pinot Noir 2017 from the Russian River was graciously donated by Rodney Strong Vineyards to accompany the course of Roasted Porcini Stuffed Quail. Rodney Strong Vineyards also generously donated Reserve Cabernet Sauvignon 2016 for the main course of Braised Beef short ribs and port jus. A supreme collection of California artesian cheeses followed the dinner which was decadently completed with dark chocolate mousse cake with berries and mango coulis.

The induction of our new members was presided over by Bailli Provincial Philip Kress. He explained Chaîne rules and procedures with his delightful wit and humor. The inductees were Chevalier John Cronin, Chevalier Nicolai Abramson, Dame de la Chaîne Monique Pimentel and Dame de la Chaîne June Van Nort. Beverly Hills members celebrated the new Confréries as they mixed, mingled and toasted the holiday season. It was a delightful evening, one that you would expect from a Chaîne des Rôtisseurs event.

 

 

 

 

 

 

 

 

 

 

California Culinary Experience with Chef Olivier Rousselle

Menu

Hors d oeuvres

Crostini / Oven Roasted Tomatoes / Tapenade

Filet Mignon Tartare / Brioche/ Quail Egg

Seared Ahi Tuna/ Wonton / Wasabi Crème Fraiche

Tasting Spoon / truffled mushroom vol-au-vent

Pairing; Domaine Carneros by Taittinger

First Course

Spiny Lobster Salad, Blood Orange Vinaigrette / Purple Fingerling / Chive Oil

Pairing; 2018 Rombauer Sauvignon Blanc

Second Course

Roasted Porcini Stuffed Quail / Sweet Potato Mash / Wild Mushrooms

Maui Onion Sauce

Pairing; 2017 Davis Bynum Pinot Noir Russian River Valley

Main Course

Braised Beef Shortribs / Butternut Squash

Seasonal Root Vegetables / Port Jus

Pairing; 2016 Rodney Strong Reserve Cabernet Sauvignon

Fromage

Artisan California Cheese Selection w/ accoutrements

Dessert

Dark Chocolate Mousse Cake / Berries / Mango Coulis

Artisan Coffee and Teas