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Six French chefs put their culinary heads together and created a five-course gourmet dinner at the Golden Tulip Hotel, Manama, as part of the French Week 2007.
Each chef prepared a regional speciality. The chefs’ corps and their culinary responsibility were, Didier Derouet from the Gulf Hotel, sorbet and mignardises (fancy biscuits); Francois Michel Dury, Diplomat Radisson SAS Hotel, Residence and Spa, main course; Max Grenard, the InterContinental Regency Bahrain, fish; Jean-Philippe Haenggi and Daniel Mast from the Golden Tulip, dessert and starter, respectively, and Nader Razek from the InterContinental Regency, soup. The dinner was organised by a French committee of the Bahraini French Business Club and was endorsed by the Chaine des Rotisseurs. French chansons and melodies were heard with the Gilgamesh Ballroom decked out in national colours. Chaine chapter president Khalid Almoayyed presided over the event. Above, from left, guests Rudolph Melki, Nemen Abdulla, Betsy Mathewson, Mr Almoayyed, Sandra Dondi, Felipe Yofre, Fareeda Almoayyed and David Gibson.
