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Hong Kong Chapitre

May 3, 2012

To celebrate “French May in Hong Kong” – an annual event to promote French culture and the Arts – we organized a Gala Induction Ceremony and Dinner at Spoon, the famous restaurant by Alain Ducasse at the Inter-Continental Hotel located on Salisbury Road in Kowloon.

Due to the size of the restaurant and its outstanding reputation, the attendance was limited to 80 people and late requests had to be declined.

The evening started with ‘Alain Ducasse’ selected Champagne cocktails accompanied by signature ‘Alain Ducasse’ canapés.

Among the Inductees were the Consul-General of Australia, Paul Tighe and his wife Diane, top hotel managers and personalities who enjoy the good things in life.



For the Gala Dinner, Food & Beverage Director Bryan Chiu, Executive Chef Graham Burst, together with the Chef of Spoon, Philippe Duc, collaborated to offer five courses of exquisite delights for the members and their guests:

- Delicate velouté of green Provence asparagus with crayfish
    Meursault Vieilles Vignes 2007 - Vincent Girardin

- Steamed duck foie gras from the Landes, spicy cherry marmalade, toasted brioche
    Château Moulin la Gravière, AC Lalande de Pomerol, 2004

- Lamb from Pauillac grilled “à la plancha”, pan-fried spring vegetables, navarin jus

    Château Cheval Noir, AC Saint-Emilion Grand Cru, 2008

- Brillat-Savarin cheese with mixed salad and toasted country bread

- Chocolate-hazelnut Bliss
    Château de l’Escaley, AC Sainte-Croix-du-Mont, 2008

All the ingredients were flown in from France especially for the dinner.  Facing the magical backdrop of the famous Hong Kong harbour everyone was busily occupied between discovering each course as well as enjoying the camaraderie around the table and the magnificent view.



The event was a great success! A big ‘thank you’ is therefore due to all those who had contributed in their own way for this to happen.

Cassam Gooljarry
Bailli Délégué

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