Chef David full in action: Cordon Noir mise on place
how to dress...for sure need professional help
the Piper arrived
Yes we looking good & real Scottish
we are readdy at Raemoir House
The Piper Blow .... entrance to our 25th Anniversary Spectacle
a beautiful fridge magnet gift to each Lady by our Host Paul
Chef David explained the menu stressing local products and ingredients
used for his Anniversary Menu creation .....
... to all Cordon Noirian Gourmets
beside that beautiful Ocietra served a magnificent Siebling and Scottish Salmon Caviar
with all trimmings and Scottish Valt Vodka
Venison Essence
Fresh and smoked Salmon terrine
Strawberry Shorbet with Vanilla Foam
Roast Fillet of Beef with Haggis Bonbon, Gratine Potatoes, Celery Root Puree, Beats & Shallots
CRANACHAN
Honey and Drambuie Mousse, textures Raspberry and Oat Macrones
Badentoy Blue and assorted Scottish Cheses
here with Aubrey Gift that Scottish Spurtle
served with Austrian Mirabel Brandy sponsored by our friend Sebastian from Hamburg
our new Cordon Noirian inducted in Scotland
Aubrey , Nicholas, Mae inducted & pomoted to Executive Gourmet Scotland Paul Henderson
here with President Jochen and Vic President Rudolf
Paul presenting Haggis the traditionel way
David Cheong making his anniversary speach
Peter Armtage holding his anniversary speach
Heiner Werdeling presenting his anniversary speach
Chef of Raemoir House David Littlewood joined Cordon Noir
a memorial Cordon Noir Logo to the Boss of Raemoir House Hotel
Thank your for your Hospitality!
Thank you Paul Henderson for all that preparation !
Sebastian Thanks for the Mirabelle & Stefan thanks for that great Caviar Spoon!
All togther!
finish never without a Scottish Nite Cup
next day a day at the Highland Games
We see you all soonest !!! Thanks all of You for making our Gathering meeningful !