Chaîne Online News

Actualités en ligne / News On-Line

China Inaugural Chapitre

Shenzhen, June 15, 2013

Bailliage of Southeast China - Inaugurating China’s newest Bailliage in Shenzhen

China’s newest Bailliage has been established in Shenzhen, a major city in the south of Southern China's Guangdong Province, situated immediately north of Hong Kong. The area around the city became China's first – and remains one of the most successful – Special Economic Zones.

The special Chapitre formally inaugurating the Bailliage of Southeast China was held in the Jin Mao Grand Ballroom of the JW Marriott Hotel Shenzhen.

In a fitting tribute to the heritage of the Chaîne des Rôtisseurs, the Induction Ceremony commenced with a sabrage conducted by Dr Peter Chiu, an expert wielder of the Champagne sabre from Hong Kong.

Guest of Honour at the event was Paul Wyss, Bailli Délégué of Taiwan, who in his capacity as a Member of the Conseil Magistral presided over the Induction Ceremony. Another notable guest was Vlad Reyes, Member of the Conseil Magistral and Bailli Délégué of China.

Forming the foundation of the Chaine in South East China, Bailli Provincial Colin Young and his officers were joined by seven new culinary enthusiasts in receiving their Chaîne insignia at the inaugural ceremony.



A seven-course dinner inspired by traditional European fare was highlighted with ingredients from the South China region. Fifty members and guests were treated to:

‘Seafood Trilogy’
Steamed baby abalone with wild pepper oil
Poached Australian lobster tail with violet sea salt
Delicate seared wild salmon with fresh wasabi

Joseph Drouhin Laforet Bourgogne Chardonnay 2011, France

Caramel pistachio goose liver terrine with summer berries
Torres Viña Esmeralda 2011, Spain

Beef consommé, mantis shrimp morel quenelle



Lychee sorbet

Pan-seared sea scallops, baby spinach and cordyseps salad

Henschke Tilly's Vineyard 2010, Australia

Grilled venison loin, mushroom roll, asparagus and hawthorn berry sauce

Baron Philippe de Rothschild Domaine de Baron'arques 2006, France

Bitter chocolate and hazelnut marquise with exotic ginger coulis
Miguel Torres Nectaria Riesling 2009, Chile



For the finale, guests moved to the hotel’s lounge for the “after-glow” to savour 25-year old Cuban rum, XO Cognac, Port and Whisky, as well as enjoying cigars, hand rolled during the evening by a Cuban specialist flown in especially for this event!



As the Chaîne in China looks towards the future two guest chefs, together with the culinary team from the JW Marriott, were invited to participate in the Gala Dinner. Top students from the Shenzhen Culinary Institute, the guest chefs represent the next generation of the hospitality industry. They were invited on stage to be introduced to a very appreciative audience.

A truly enjoyable evening was had by all. Everyone is excited that the Chaîne des Rôtisseurs had finally arrived in Southern China!

Colin Young, Bailli Provincial

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