Tag: Le Bouillon Bel Air

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Looking Back – Dinner at Le Bouillon Bel Air ‘July 25

This new-ish French market was easy to get to and was pleasant when everyone arrived. We were seated upstairs as a group and the bubbles was swiftly handed around by the staff, who were personable and efficient.

It was well organised in a totally full restaurant, and the three courses rolled out in a timely fashion.

The entrée and dessert were well received, but unfortunately some of the mains were not so well received.

Please give the restaurant a go to experience it for yourselves, as most of your committee will be returning.

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Looking Ahead

Mid-year dinner

July is your Club’s mid-year dinner. This July it is to be held at Le Bouillon Bel Air Restaurant in Tory Street, Wellington CBD.

  • The event cost is $85 per person, and there will be Club bubbles on arrival at the restaurant as usual.
  • You are encouraged to bring your partner – even if they are not a Club member, they are more than welcome to come along to both your club’s meals.
  • This July’s meal is a good time to get out those French wines that you have in your wine cellars to share with friends at the meal.
  • We don’t have the menu at this stage, as the restaurant changes its menus every two months, so you get variety and season’s pickings all through the year. We won’t know the menu until it comes out on 23rd June, but please look at the present menu for a sample of what they offer to patrons.
  • There will be a notice sent out separately that will detail the new menu and payment details. This will require a response by July 4th.

Please read an article featured in Cuisine magazine: Le Bouillon Bel Air – Cuisine Magazine – From New Zealand to the World: “Princely dining for Paupers – Entering Le Bouillon Bel Air one finds oneself set down in a fancy Parisian restaurant, circa 1895. A bow-tied, black-waistcoated waiter leads you past mirrors decorated in the same sinuous Art-Nouveau style as the pierced wooden room divide…. The menu, too, is inspired by Chartier, so rather than being subjected to culinary experimentation as a paying lab rat, expect a comforting sense of tradition.”

August

Gibbston Valley, Central Otago

September

TBC

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