Getting into the festive mood with the Chaine des Rotisseurs

Sometime back, I was introduced to a very interesting culinary society called Chaine des Rotisserus, this is an international fine food and wine organisation that has professional and non-professional members worldwide. Members share a passion for fine dining in a spirit of camaraderie. I was invited to join the Chaine Christmas event –night of the Chefs- which took place at Kampala Sheraton Hotel.

What a delight to be told that the executive chefs of the most prestigious hotels of Kampala will cook for you. In a tent decorated with Christmas colours and themes, about 60 members and guests came together in a very joyous mood. The President of the association Stephan Duyck from Le Chateau Restaurant welcomed the guests and his deputy the vibrant James Rattos -from Sheraton Hotel -reminded the guests of the programme and the regulations of this formal event. Now, it was time for the fun to begin.

Five chefs and their teams had been preparing and practicing to make sure every plate served, was a surprise not only to the eyes but also to the tongue, something that would stir the taste buds in a way never done before. A team of more than 30 waiters and waitresses, very smartly dressed and donning white cloves, walked in a very synchronised march holding the first dish that was prepared by Le Chateau Restaurant: a Roulade of Turkey, Chicken liver mousse and cranberry orange reduction, this was a delightful start for a five course dinner. Then in the same synchronised method the team of waiters came back and cleared the tables.

The next dish was prepared by the executive chef from Lake Victoria Serena: A Duo of Butternut and Turnip soup, served in a butternut shell. I never thought these two vegetable can taste so good together but the chef proved me wrong, this was an amazing dish and one of the best of the evening.

Then it was time for the chef of Emin Pasha Hotel to treat everyone to a real delight: Smoked Nile perch with black bean and beetroot salsa, this was accompanied by a Wasabi and rice snap. It really does not matter how complicated this description sounds, when mixed together these ingredients exploded in the mouth beyond description. I think Emin Pasha Hotel under their new management are on their way back to the days when they used to be one of the best eating places in Kampala.

It was time for my favourite Chef in Kampala, executive chef Robert Knuckey from Kampala Sheraton Hotel. Keeping the Christmas spirit in mind, he and his team prepared an Assiette of duck that blew us away with its taste, and a presentation that depicted a bird shape. This was the main dish of the night and by all means a great ending that prepared us for dessert.

When it comes to desserts, Serena Hotel Kampala has been taking many trophies from me, so I was delighted to know they were doing this part of the evening: Chilled parfait of Black Cherries set on a bed of plum pudding, topped with blue berry infused ice cream! Sounds good? Indeed it tasted as good.

I have to acknowledge the fact that all these chefs accompanied their meals with suitable wines that, went well with the taste of food, however, because I do not take alcohol, my wine glasses were kept upside down all night, but I noted that other guest commented positively on the wine list proposed.

The night ended by awarding certificates to all who made this night a success. Chef Knuckey, Rattos , Sam Kalule and an amazing team of their colleagues from Kampala Sheraton Hotel made sure it was a memorable night. And though Chris Pollard, the General Manager of Sheraton was fondly missed at the occasion, his team made him proud. This is how hospitality industry should operate, indeed!

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