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Hong Kong Chapitre

July 17, 2013

Continuing the celebration of France’s Bastille Day

Our Chapitre at the Four Seasons Hotel extended the traditional celebration by Francophiles in Hong Kong of France’s Bastille Day on July 14th.

Housed in the city’s landmark International Finance Centre, the Four Seasons Hotel Hong Kong is a refuge of timeless luxury and the only hotel in Asia awarded six Michelin stars, three each for their Chinese and French restaurants!
 
Among the nearly 170 people present it was good to see several members from abroad, notably Lilian Khaw, Bailli of Jakarta (Indonesia), and Chevalier Dato Low Eng Keong from Malaysia.



The famous Hong Kong Police Pipe band led the way for the Bailli Délégué and the Bailliage officers to enter the Ballroom. Once everyone was seated, the Induction Ceremony commenced. There were 16 new members inducted, including three Consul Generals and top business entrepreneurs and professionals. The ceremony was presided over by Bailli Délégué Cassam Gooljarry in his capacity as a Member of the Conseil Magistral.

As a prelude to the dinner, Vice-Conseiller Gastronomique Adrian Gooljarry introduced the menu and Jimmy Woo, Conseiller Gastronomique Honoraire, described the wines.



Executive Chef Hervé Fucho and his team prepared tempting canapés to serve with Champagne Olivier NV as the cocktail. The exceptional French-inspired five-course menu was paired with excellent French wines:

Cured ocean trout carpaccio, horseradish granité and pomme verte en escabèche
Château de la Charrière, Santenay 2009 (Burgundy)

Cream of green asparagus soup, duck confit raviolis and Tasmanian truffles
Château de la Charrière, Santenay 2009 (Burgundy)

Prime American beef tenderloin, morel sauce, heirloom beetroot and gratin Dauphinois
Château Clarisse, Puisseguin-Saint-Emilion 2010

Sanguinello orange chocolate cream, caramelised crunch and toasted hazelnut crumbs
Château Doisey-Vedrines, Sauternes 1994

Caprice Cheese Selection
More than ten varieties served with dried/fresh fruits and nuts

Château Clarisse, Puisseguin-Saint-Emilion 2010

Coffee or tea, petits fours
Cognac Rastignac ‘Premium Collection’

Each course was prepared to perfection both in taste and presentation, particularly the American prime tenderloin which was carved at the table. Tumultuous applause was given to the Kitchen and Service Brigades.

The goal of promoting the art of living, making new friendships and enriching established acquaintances having been well accomplished, members have already expressed keen interest in joining the next Hong Kong Chapitre programmed for December 2013.
 
Cassam Gooljarry, Bailli Délégué


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