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Hong Kong Chapitre

January 12, 2012

The Bailliage of Hong Kong celebrated the Year of the Dragon with a prestigious event: a Chapitre at the Ritz-Carlton, the highest hotel in the world.

The response was overwhelming. 220 members and guests, including local Government Officials, Foreign diplomats, personnel in the Finance, Legal and Business sectors, witnessed the induction of 26 new members into our Bailliage.
 
Champagne Billecart-Salmon accompanied a variety of tempting canapés during cocktail reception.

When the attendees were seated in the Grand Ballroom, a room exuding elegance and grandeur, Bailli Délégué Cassam Gooljarry, Member of the Conseil Magistral, together with National officers, made a grand entrance with the Hong Kong Police Pipe Band leading them in.

The Induction Ceremony was presided over by Cassam Gooljarry with the support of Madame Agnes Humruzian, the French Deputy Consul General, Pierre Perusset, General Manager of the Ritz-Carlton and formerly Vice-Chancelier of Jakarta (in Indonesia), as well as National officers.




For the celebratory Gala Dinner Executive Chef Peter Find, Vice-Conseiller Culinaire had specially created a superb six-course gourmet menu (including a meat or fish choice for the main course):

Poached lobster, smoked cauliflower mousse and Ossetra caviar
Pouilly-Fumé ‘Les Duchesses’ 2009 Domaine Laporte

Canolo, eggplant purée, scampi, mozzarella, tomato & basil fondue
Châteauneuf du Pape ‘Les Hespérides’ 2009 La Bastide Saint Dominique

Chicken Consommé with fish maw steamed and presented in a coconut shell

Veal breast and tenderloin "sous-vide" and roasted Sweet Corn
or
Smoked Arctic char fillet, rosemary Jus, parsnips & baby Carrots

Château Larose-Trintaudon, Cru bourgeois Haut Médoc 2005

Vacherin des Mont-d'Or, Grenaille Potato, Jam & Crackers
Chestnut Biscuit, Cream, Meringue, Ice Cream and Chocolate Dumpling
Château de l'Escaley, Sainte-Croix-du-Mont 2008

Excellent comments were received from everyone present and quite a few guests expressed interest in joining the Bailliage. With the quality and success of this event we have definitely reached a new high in every way. The great support of our members, as well as the hard work by all who were involved in the planning and implementation, made this possible!
 
Cassam Gooljarry, Bailli Délégué

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