After the welcoming speech by the Bailli of Western Australia, Thurston Saulsman introduced Chef Clayton Green to explain his culinary creations for this evening. It was especially mentioned that he was assisted in his task by Chelsea Swain, who represented Western Australia recently in the young chefs competition in Brisbane. The Bailliage of Western Australia sponsored Chelsea in 2022.

We were very fortunate that our member and representative of the Weld Club, Hugh Stowell,

introduced the wines selected tor this dinner. It was a privilege to be treated to a range of rare

French wines from the Weld Clubs wine cellar. Hugh explained that the theme of the evening was a

New World French-style dinner, based on local produce, matched with Old World French Burgundies.

This exclusive event for members and partners showcased the quality locally sourced products. The

French Périgord Black truffles were harvested in the southern part of Western Australia and were

induced into every course to give that particular taste and flavour. The wines were perfectly matched but presented a real challenge to those who had been the designated driver for the evening.

Before closing the evening, our Bailli Thurston Saulsman assembled the kitchen brigade and the service staff to express our sincere appreciation for their excellent job.

Finally, Hugh Stowell received high praise and thanks for providing the facilities of the Weld Club as a member of the Distinguished clubs of The World organization, with only 25 members recognized worldwide.

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Vive la Chaine
Folker Krueger
Vice-Conseiller Gastronomique Honoraire

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Menu
Amuse
Paul Bocuse's Truffle Soup VGE
Chicken consommé, truffle, foie gras, puff pastry 2019 Alain Geoffrey Chablis