Capital Club Members enjoy piquant flavours of Provence

Capital Club Executive Chef Cyrille Troesch pleased the palates of Members and their guests in Dubai at an exclusive ‘Taste of Provence’ dinner held on June 11th.
The meal, which was paired with an array of delectable French vintages, brought flavours from all four corners of the southeast of France onto the plates of expectant diners.

Hosted in one of the premiere private club's opulent dining rooms, the meal delighted from the first taste through to the final sip of coffee.

Chef Troesch addressed the diners with some pre-dinner patter, preparing them for all four delectable courses to come. The Chef started the diners off with the Marseille Rock Soup; combining two of Provence's most iconic dishes, the soup - otherwise known as a Bouillabaisse - was served with a light rouille foam made out of the area’s traditional mayonnaise blended subtly with red pimentos.
 
Next up, for the fish course, came a delicately seasoned plate dubbed the 'Promenade in Menton'. A cheeky combination of Mediterranean sea bass and scallop carpaccio, the fish dish lead seamlessly into the ‘Return from Mont Ventroux' meat dish. Slow cooked for 36 hours, the beef short ribs shared the plate harmoniously with celeriac truffle mousseline.
 
After that came the menu's piece de resistance - the confit quince iced parfait. Served with Provence herb macaroons and apricot lavender coulis, chef rounded off the meal as superbly as he started it, with a plate full of passionate Provencal flavours.
 
Finally, finishing off as all good meals should, the Chef served up hot drinks and homemade nougats and Callisons.
 
Commenting on the evening, General Manager of the Capital Club, Christian Horvath, said, “Chef Troesch’s sumptuous dishes never cease to surprise Members and guests with their originality and sophistication. He managed to share a piece of his home with the diners through the Provence-inspired meal, which took them on a journey to the South of France via an assortment of scintillating flavours and the beautiful presentation of each plate. We hope to hold many more dinners by Chef Cyrille in the future, and further shine a light on the Club’s renowned culinary team.”

Chef Cyrille Troesch is a master in the kitchen and began his career in fine dining cuisine as a young commis chef at 3*Michelin starred Les Crayères.  He then went on to work beside Michelle Roux in The Waterside Inn. A few years later, Chef Troesch took up his first head chef position in residence at the world famous Mount Juliet Estate in Kilkenny, Ireland. He has been a prized member of the Capital Club team since 2009, a well-deserved position considering the ‘Taste of Provence’ dinner’s magnificent spread.