January 14, 2018

Vero Bistro, Diner Amîcal
January 14, 2018

Jeff Merrin, Chargé de Presse

For the first Diner Amîcal of the year, we were once again hosted by Jenny Chan and Michael Berg from Vero Bistro and it was a fantastic start to the year. To begin, attendees were offered a choice of La Todera ‘Saomi’ Prosecco Brut of Triviso or an Old Italian Fashion made with Bourbon, Montenegro Amaro, and Moscato Cherries while nibbling on four superbly prepare hors d’oeuvres: Rougie Duck and Foie Gras Pate, ‘Cotton Candy’, Nigiri Jamon Iberico de Bellota, Seaweed cracker, and Forest Mushrooms.





After the reception, Jan Hansen, Bailli Régional, outlined the rules and conventions to be followed at a Chaîne Diner Amîcal.  The room at Vero provided the Chaîne members with a very intimate atmosphere which was perfect for lively conversation throughout the evening. While Chef Rotisseur Jenny Chan and Michael Berg have hosted many Ordre Mondial evenings, this was their first Diner Amîcal, and the menu, parings and service were superb throughout the evening; reinforcing their reputation as a first-class venue.



Course 1


Purea di Castagna, Arancia Rossa, Liquirizia
Chestnut Puree, Blood Orange, Licorice
PRA Soave Classico Staforte, Veneto, 2015

Course 2


Insalata di Aragosta Spinosa alla Griglia
Grilles Spiny Lobster, Radicchio, Granny Smith Apple, Candied Anchovies, Marcona Almonds, Lemon Vinaigrette
Dal Cero Montecchiesi Vermentino/Chardonnay, 2016, Tuscany

Course 3


Tuscan Fish Soup with Minced Prawns, Scallops, and Mussels
Altensino Rosso di Montalcino, 2015, Tuscany

 Course 4


Risotto con Funghi Porcini e Tartufo
Carnaroli Risotto, Porcini, Castelmagna Cheese, Black Truffles of Alba, Damilano Reduction
Damilano Barolo, 2008, Piemonte

Course 5


Agnolotti Tradizionali Piemontese
Stuffed with Roasted Veal& Vegetables, 12 hours Slow cooked Berkshire Pork Ragu
Elio Altare Nebbiolo/Barbera d’Alba 2009, Piemonte

Course 6


House made Limoncello Creme

Course 7


Costolette di Agnello Arrosto
Driview Farms Lamb Chops, Daikon Polenta, Roasted Red Pepper, Bagna Cauda
La Fiorita Brunello di Montalcino, 2009, Tuscany

Course 8


Profiterole with House Made Hazelnut Semi Freddo
Warm Valrhona Dark Chocolate Sauce, Amarone Poached Pear
Bussola Recioto Valpolicella Classico, 2009,  Veneto

Course 9


D.O.P Pecorino di Toscana, D.O.P Gorgonzola Dolce, D.O.P. Taleggio, and Chestnut Honey

Course 10



During the accolade, Jan Hansen, Bailli Régional, noted what a special event this was for Vero Bistro and thanked them for the warm, attentive service;, wonderful food; and wines that the guests enjoyed that evening. It was a fantastic event, and a venue that the Chaîne can’t wait to return to! 


Two plates were awarded for the evening.  The first went to Chef Rotisseur Jenny Chan who received a very well-deserved round of applause for the effort, skill, and dedication that went into making such a wonderful evening.


Michael Berg received the next plate, and once again all in attendance gave a warm round of applause for the quality of the service, meal, and wines.




Jan Hansen, Bailli Régional then thanked our hosts for such a wonderful start to the year and wished all of the attendees a good evening and reminded us to take care while getting home.

Vive La Chaîne!

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