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Macau Chapitre

October 18, 2013

Eighty members and guests attended the Bailliage’s annual gala induction event held at the Galaxy Macau, a truly authentic Asian five-star resort destination.



The Galaxy Macau complex was officially opened in 2011 at an investment of US$1.9 billion. It  includes more than 2,200 rooms, suites and villas across three world-class hotels. Facilities include a selection of more than 50 food and beverage outlets, including the widest selection of pan-Asian cuisine in Macau; distinctive retail shopping; lush oasis gardens and the world’s largest Sky Wave Pool featuring a 350-ton white sand beach.



Bailli Délégué Donald Hall, in his capacity as a Member of the Conseil Magistral, presided over the Induction Ceremony at which 11 new members received their Chaîne regalia.

The celebratory dinner which followed was themed ‘Game and Wild Mushroom’. The six-course menu featured the colours and feelings of autumn using specially-selected ingredients Each course was matched with excellent wines.

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Breast of wild duck and spiced foie gras
trompette mushrooms, sweet and sour cherry
Hugel et Fils Gewurztraminer, Alsace, France 2010

Mulligatawny of Highland hare
with pearl barley, quince and girolles
Shaw & Smith M3 Chardonnay, Adelaide Hills, Australia 2010

Sous-vide grouse in bortsch
pickled walnut ravioli, beetroot fumet
Mount Beautiful Pinot Noir, North Canterbury, New Zealand 2011

Roasted loin of venison
artichokes, lardons, cepes, damson jus
Château Musar Rouge, Bekaa Valley, Lebanon 2004

Welsh rarebit with Hobgoblin stout
persimmon chutney
Château Musar Rouge, Bekaa Valley, Lebanon 2004

Warm chocolate tart
gingerbread, prune and Armagnac ice cream
Henye Tokaji 5 Puttonyos, Tokaji-Hegyalja, Hungary 2005

Coffee and petit fours

Everyone enjoyed a fabulous evening thanks to the great effort by the Galaxy team: Chef Richard Stuart, John Sloane, Harrison Lun and Heinz Roelz.

Rachel Lei, Argentier

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