The Grand Hotel Europe’s Noble Assembly Restaurant recently joined the Chaîne des Rôtisseurs. At a dinner held at the restaurant on September 23, 2008, discerning gourmets had an opportunity to verify that the Noble Assembly is worthy of membership in the Chaîne.

Executive Chef Dominique Ferchaud called the special menu prepared for the dinner "Aromas and Rhythms of Autumn." In keeping with the theme, the starters were real autumn masterpieces, with a Novgorod forest mushroom soup and sautéed chanterelles with vegetables and Rosemary sauce. Guests were also invited to judge the grilled veal fillet with white mushrooms, asparagus and morel sauce. For dessert there was berry mousse with blueberry sorbet and mint sauce. There were gifts, too. The special guest of the dinner, executive chef of the Maroma Orient-Express Hotel, Guillermo Gomez, treated the gourmets to a unique dish: fillet of bass with guacamole au gratin, squid stewed in tequila and served with a Cilantro pesto and sprigs of amaranth.