“Paris, je t’aime” was the theme of this year’s Chapitre held at the Grand Hyatt Taipei.
The hotel’s Executive Chef, Maître Rôtisseur Ralf Dohmeier and the Food and Beverage team under Sebastian Seitl and Peter Pisk created a spectacular setting for the event. They then ensured that the 120 members and guests – a record attendance – were thrilled with the gastronomic delights served to them.
Following a short reception the Induction Ceremony was held in the “streets of Paris”. Our own Bailli Délégué Paul Wyss, in his capacity as a Member of the Conseil Magistral, presided over the ceremony.
Once the new members had been inducted, existing members promoted and the traditional photos taken, we moved to another part
of “Paris” to enjoy a great dinner. This year the courses were predominantly paired with Champagne as we held the event in association with the Ordre des Coteaux de Champagne.
Key moments of the eight-course menu were:
- Baby lobster with tomato, saffron, carrots, fennel, bouillabaisse aspic
Taittinger Prélude Grands Crus NV
- Crispy veal sweetbread, white asparagus, morel and black truffle
Bollinger Spécial Cuvée NV
- Smoked bone marrow, young leek, sea salt, caviar and Cognac jus
Pol Roger Brut Vintage 2000
- Texture of chocolate with caramel sauce
Moët & Chandon Rosé Impérial
During the evening we were entertained by traditional French accordion music and songs as well as by dancers recreating scenes from the Moulin Rouge and Crazy Horse.
Afterwards were invited to enjoy the after-dinner drinks and sweetmeats offered in several booths along the “streets of Paris”.
Paul Wyss, Bailli Délégué
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Here is a gallery of selected images from the reception and the dinner . . .
