CHAINE DES ROTISSEURS - BALI
DAVA - Saturday 2nd June 2012

The Chaine dinner amicale on Saturday 2nd of June at Dava Restaurant at Ayana on Jimbaran Bay, I am pleased to say, embraced all aspects of Chaine culture and mantra.
The evening commenced with cocktails and champagne and delicate hors-doeuvres featuring fresh  oysters and gravlax of salmon. This  was a great opportunity for Chaine friends to catch up again and to meet new friends.  The cocktail service highlighted the exceptional attention and courtesy of the staff and was much appreciated by all.

The table settings again exemplified the Chaine mantra. Elegantly presented with the noted  absence of salt, pepper and bread. The guests were attended to discreetly by the outstanding attention from the service staff.

Michael Burchett in his inimitable manner, welcomed everyone . Katrina was delighted that not having chosen the wine parings for the evening, she could relax and enjoy.  

Chef Jusman  then guided the guests through the first 3 courses, Brittany lobster carpaccio with almond cream and grapes, Aquitaine caviar and crispy gruyere accompanied by Trimbach Pinot Blanc 2008, followed by confit of Coral Trout with crustacean oil, baby calamari, tapenade, braised fennel salad, basil and lemon emulsion accompanied by Chablis Premier Cru, Simonet Febvre 2007 then Lavender and honey glazed Kurobuta pork jowl, haricot coco blanc puree, poached pear and pickled grapefruit accompanied by Casa Lapostole, Cuvee Alexandre, Merlot, 2005.

A wonderful sorbet which featured dark  rum combined with crushed lime ice, brown sugar jelly and mint sorbet  was an unusual and refreshing 'hit'.                                   

After the customary break where guests enjoyed stretching their legs and partaking in a cigarette, diners were promptly seated and showed both respect and appreciation by remaining silent whilst Chef Jusman described his next creations.

Jack's Creek Aukobe marble 9+  Wagyu Beef tenderloin with smoked ox tongue, baby beets, glazed tropette de la mort and horseradish cream accompanied by Cuvaison, Cabernet Sauvignon, 2005. This was followed by the cheese course being Sainte Maure Ash with macerated strawberries, pistachio sable and balsamic foam accompanied by Salon Le Mesnil Brut, 1995. Then a delightful sweet of Grand Marnier and chocolate creme brulee with salty caramel mousse, crystallized walnut and milk sorbet accompanied by Pio Cesare, Moscato d'Asti, 2009.

The food overall was difficult to fault, as was the wine pairing.   Of particular note was the Chablis and its partner.  Singularly, the Chablis was quite acidic but when matched with the Coral Trout entree their resulting dance across the tastebuds was nothing less than sublime.  Compliments to Jerome  Colson and  Chef Jusman  for the fantastic selection.

Having supped on such an exemplary meal it was only fitting that the Chef be honoured,  (as it was his birthday), with a resounding  rendition by all the guests of Happy Birthday.  The surprise standout voice in this hearty singing belonged to Katrina, her dulcet tones a true delight and perfectly in keeping with the balmy evening, star-filled skies and glowing moon. 

THE END