It’s never too early to celebrate Christmas, the most awaited festival across the world. 

On 7th December 2021, the Chaine des Rôtisseurs members gathered to enjoy a Christmas Feast at the Pullman hotel hosted by Bailli Daman Shrivastav, menu designed by the uber talented Chef Deepak Mishra complimented by exquisite wine pairings by the enterprising Sophie Blondeau.

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The dinner was the 95th Victorian Chaine De Rôtisseurs Dinner and the venue, the iconic and recently refurbished Cliveden Bar and Dining, at the Pullman Hotel aptly complemented the same. Close to 72 patrons gathered for the event which included, Chaîne members, their distinguished guests, and stalwarts from the hospitality industry. It was an honour and pleasure to have Norm Harrison Bailli Delegue Australia and Serena Harrison Bailli South Australia to attend our dinner.

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The evening began with great camaraderie and conversations and was enriching to meet the members in person after a long time. Our gastronomic journey began with a sparkling Brut from the Red Hill region and a variety of amuse bouche. Some of the notable ones were whipped cod roe cannoli with finger lime; Miyagi oysters with tomato tea jello and sea foam, and inhouse vodka cured ocean trout with crab. The members and guests were then led to the main dining room, where awaited a pleasant surprise on each table. For each attendee, a specially curated Christmas gift hamper was organised by The Smoked Egg company. The tables were elegantly set with Philippa’s bread, Mount Zero olive oil, and a couple of interesting dips - aniseed myrtle smoked yoghurt dip and eggplant cashew cream with wattle seed dip. Chef Deepak is a genius when it comes to crafting dishes and menus and blew our minds off with some exceptional pairings. With his wealth of experience and great knowledge of ingredients from across the world, we were in for a treat. 

The appetiser, local Victorian Burrata beautifully paired with the sweetness of fresh prawns accentuated by baby peas and apple with a contrast from bitterness of radicchio rounded off with some lemon myrtle oil was a clever start to our meal. The 2019 Pinot Grigio from the Yarra Valley went with it perfectly. A palate cleanser followed next. Chef Deepak cleverly used his secret ingredient Calamansi and dessert lime to prepare a granita, a great way to gear up for the mains. 

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At this juncture our host Bailli Daman Shrivastav introduced the new committee members and on each table, new members and guests were welcomed.

The mains were heights of craftmanship and evolved cooking skills with an option of Boeuf or Canard, both being exceptional. The dry aged Great Ocean duck breast was perfectly cooked with a crisp skin, paired with a hint of sweetness and spice from butternut squash, macerated cherries, and quince jus. The confit duck leg cromesquis served on a celeriac remoulade added a play to the texture. This exquisite dish was nicely complemented with a 2019 Pinot Noir from the Yarra Valley. Served with a 2018 Cabernet from Beechworth the fall off the bone wagyu short rib was thoughtfully paired with spanner crab and a lobster emulsion. Our chefs’ own sophisticated play on a surf ‘n’ turf.

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The exquisite dessert was the perfect way to end our gastronomic journey. A beautiful symphony of taste, flavours, and textures, the chef recreated a cherry with layers of Valrhona chocolate and cherry compote served with a gingerbread ice cream which completed the Christmas feel. The dessert wine, a breathtaking 2017 sparkling Shiraz went perfectly well with the dessert leaving us yearning for more.

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The evening was an amazing experience for all members and guests as we gathered to celebrate our passion for good food and wine. Once again, a big thank you and cheers to our host Mr. Daman Shrivastav, Chef Deepak Mishra, Ms. Sophie Blondeau and the entire team for creating such a memorable occasion. Thank you all for joining in and Merry Christmas in advance.

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Vice Chargé de Presse  - Abhishek Roy