Dear Members,

Please find below the details of AGM, to be held on Saturday, May 3rd, at 11:30am at Tajine restaurant. The meeting agenda, financial report and other documents will be circulated to members shortly.

Date : Saturday, 3rd May 2025

Venue : Tajine Restaurant, 18 Mohamed Sultan Rd, Singapore 238967

Dress code: Smart casual, with medallions

Programme

11:30-12:30 – AGM

12:30-13:00 – Apéritif

13:00 – Lunch

Who Can Attend

AGM can be attended by CDBS Members only
Spouses & guests are welcomed for the lunch

Price

$188 for Commandeurs & Spouses

$208 for Guests

We would like to thank our fellow Commandeur Olivier Bendel for facilitating us using his restaurant and for the beautiful MENU below.

TO START

Spiced Olives

Marinated Olives in House Cured Preserved Lemons, Chili and Garlic

Grilled Eggplant

Grilled Eggplant Zaalouk with Paprika and Parsley like Baba Ghanoush from Morocco

Charred Capsicum

A Beautiful Melody of three kinds of roasted peppers, cumin and Coriander

Fava Hummus

Beautiful nutty Fava Bean and Tahini for a special take on Hummus with Extra Virgin Olive Oil

Sliced Carrot Salad

Bright Carrot Salad full of chermoula and Preserved lemon

Green Lentil Salad

A chilled lentil salad with cucumber and bursting with freshness of Orange Blossom water

House Made Wood Fired Batbout Bread

Kebabs & Light bites

Mixed Kebab Platter

Fresh Caught Local Barramundi with Mint Glaze, Boneless grilled chicken with cumin and honey, Hand Shaped beef kebab with Onions, Paprika & Coriander and Lamb Kebab with cumin & Raz el Hanout

Goat Cheese & Ricotta Briouates

Deep Fried Filo Pillows with Ste-Maure, Ricotta, Toasted Almonds, Capsicum and Harissa sauce

Pigeon Pastilla

Traditional Moroccan Savory Pastry Pies that have been a Celebration Food across the ages. Made with layers of Thin Filo, Pigeon meat, Spices, Dried Fruits and Nuts and finished with a dusting of Powdered Sugar.

Tajine/ Couscous

Milk Fed Veal Shank Tajine

Slow Cooked Milk Fed Veal Shank Osso Buco with Bone Marrow, Prunes & Apricot; Organic Saffron & Almonds and a hint Honey & Sesame

Couscous Royal

Fluffy hand-rolled Semolina Couscous! Lamb Merguez, Lamb Chop, Spring Chicken, Beef Kefta, Onion Tfaya made with Onion compote and Chickpeas. Served with silky lamb broth! Harissa Sauce

Dessert

Moroccan Cigar

M’hencha, Moroccan take on the baklava, Roasted Almond filling wrapped in flaky filo pastry and soaked in sweet honey syrup 

Moroccan Slippers

Blighat, affectionately called Moroccan Slippers due to their resemblance to traditional open-toe babouche, Sesame seeds, fragrant orange blossom and creme patissiere 

Moroccan Tea

Traditional Moroccan Mint Tea made with fistfuls of fresh mint and sugar

The following WINES will be served with the lunch:

Château Cos d'Estournel blanc, Saint-Estèphe, 2010

Château Malescot St. Exupéry, La Dame de Malescot, Margaux, 2000

Château Cos d'Estournel, Les Pagodes de Cos, Saint-Estèphe, 2001

Château Canon-la-Gaffelière, Saint-Emilion, 2002

Château Pedesclaux, Pauillac, 2005

Château Pontet-Canet, Pauillac, 2008

+ a couple other wines for the apéritif