Two years ago, we were exposed to the intriguing secret society of sashes and medallions of that food cult called the Chaine Des Rotisseurs, where the hostess with the mostest, Lady Linda Liu Bearne got us picked up in a Rolls Royce, etc... as written about
HERE....
When you start with a Rolls Royce, there's only one direction left to go, ie, DOWN, because this time we were picked up only in a Vellfire, the gall of it I tell you.... Anyway, befitting the occasion, her ladyship decked in bright pink, even if you have half an eye you couldn't miss her, with her two escorts, me sitting in front as the bodyguard and bitch extraordinaire, Toto at the side as the GRO.
Announcing the arrival of her Ladyship, at the KLCC Convention Centre....The perodua in the background is NOT the grabcar that we went in...
For posterity, lest we forget where the venue is...
Wasn't long before her ladyship found her old friends from the KK Chapter of the Chaine...
The paraphernalia for the Intronisation ceremony, ..I suppose such a word is a cross between Introduction and Solemnisation, hence Intronisation...It was intriguing to see what the swords were for.
An eating OATH.....well, seeing is believing.... I was half expecting a live chicken to be slaughtered amidst the proceedings, but no such luck...all very civilised...in fact a bit TOO civilised for the likes of a plebian like me.
The proceedings were preceded by a short rehearsal, afterwhich there was processional of the office bearers into the room for the ceremony. Basically, half of it was in French, so I don't know what they were saying, except a pronouncement of "MONSIEUR" (very loudly)....bla bla bla....Chaine, tap tap the sword....and likewise, for ladies, "MADAME"..
The Chaine actually started off as Goose Roasters who were so good (these days you find the equivalent in Yung Kee in Hong Kong or that other place in Pudu), that they became the Chefs for the French Royalty...
Yay, Yay, I've been Intronised.....
Then begins the fun, the free flow champagne and canapes....
And not a moment too soon....
Another round of speeches and formalities before dinner was served... Unfortunately the lighting in the ballroom was horrendous, so apologies, no decent pics of the food...This Thalassophile Marble Ocean Terrine was rather interesting, with a yuzu espuma, a lovely tang, with an interesting texture. The following dish, the cream of parsnip, trout siphon and fish roe was actually my favourite dish.... but I have no decent photos of it, because they're all in Toto's camera.
The highlight of the evening actually was not the food, but meeting some rather interesting and friendly people, contrary to our initial reservations. Then again, nothing breaks the ice faster than some plonk.
Sakura Chicken, Roasted Ballotine, truffle Manchengo polenta and hazelnut crunch. ...Interesting choice of dish, you rarely get chicken at these kind of poshy poshy events .
The Duo of beef buttered fondant was terribly disappointing, as the meat was wayyy to welldone. which later I found out was because of the long speeches, and the meat was sitting there cooking in it's own heat. What a pity.
Honey Lime Glaze Atlantic Cod, which I thought was better than the beef.
This violet lavender mousse with cylindra sorbet and verbena meringue, all the products you'll find a in a spa product, actually was the star of the show. Lovely interesting mix of flavours, and although I am not a lavender fan, I thought this mousse did well.
That time of night lor.... when the starch dissipates and people start to loosen up....
A really interesting night, to say the least, thanks muchly to Lady Linda for the generous invitation, and a toast to the newly intronised Chaine des Rotisseurs member....
