Executive Chef Jan Van Dyk and his team created an unforgettable culinary experience, pairing each course with exquisite vintages from the Bordeaux vineyard. Delicate seafood canapes were served with Billecart-Salmon Champagne as guests were welcomed by their hosts. Cauliflower carabineros and foie gras with smoked eel were paired with Pavillon Blanc Du Château Margaux 2016 and Pavillon Rouge Du Château Margaux 2010 respectively. Kiwami striploin was served with Jerusalem artichokes and enhanced with Château Margaux 2003 And Château Margaux 2000, the latter of which has been awarded 100 by Parker in the Wine Advocate. The same accolades have been received by the Château Margaux 1996, which accompanied the souffle.
Guests were warmly welcomed by Mr. Serge Cuypers (first left), Hotel Manager and Mr. Aurelien Valance (second left), Deputy Managing Director of Chateau Margaux, who acted as guest speaker at the dinner.