People speak different languages and share different cultural backgrounds, yet we have the same passion for fine food and beverages. If a plate of food and a glass of wine can speak, what conversation do we expect to hear?

Like all human beings, food and wines have their own culture and DNA. And it is that root which determines the unique characteristics. For this event, we invited members and guests to join this unusual dinner themed “The Round Table - Terracotta and Knights”, at the Langham Hotel in Shenzhen. During the dinner everyone’s palate would be challenged by the simultaneous pairing of Chinese and European wines with carefully-designed Chinese and Western cuisines.

At the reception glasses of Champagne Perrier-Jouët ‘Grand Brut’ NV and Chandon Sparkling NV from Ningxia, China, set the tone when paired with pan-seared scallop with honeydew melon in pomelo sauce and foie gras with peach.

THE ROUND TABLE MENU

Homemade lobster tortellini

Crispy fried shrimp stuffed with Yunnan ham
Hugel ‘Gentil’ 2015 - Alsace, France
Grace Vineyard ‘Symphony Series’ 2010 - Shanxi, China

Pan-seared pigeon, seasonal vegetables

Braised assorted wild mushrooms
black truffle paste
Rizzi ‘Barbera d’Alba’ 2013 - Piemonte, Italy
Grace Vineyard ‘Tasya’s Reserve Merlot’ 2012 - Shanxi, China

Intermezzo of sour plum

Venison tenderloin with chocolate sauce

Fried pork loin with caramelized black vinegar
Le Serre Nuove dell’Ornellaia Bolgheri DOC 2014 - Toscana, Italy
Grace Vineyard ‘Chairman’s Reserve’ 2013 - Shanxi, China

Crispy tomato

Baked pickled ginger pastry with lotus seed paste
Weltachs Auslese 2014 - Pfalz, Germany
Domaine du 1er Juin Sweet Wine 2016 - Ningxia, China

In Chinese ancient Tao philosophy, they believe all matters come in a cycle, all matters in nature surrounding us are complementary, interconnected, all part of a oneness, at all time seeking harmony.

The concept behind the Round Table is to allow everyone from all walks of life, with their own likes and dislikes, to have a chance to discuss their experience of diverse cuisines and wines, which are cultivated very differently from East and West, yet have many similarities.

At this dinner, such discussion was without preconception and prejudice as a result of the half-blind tasting method used, where all wines were served with the bottles covered up and only being made public after each course was served and tasted.

We believe the night was truly remarkable, exploratory and educational.

Accordingly, we look forward to hosting a second “Round Table” event with everyone with the wish to develop the philosophy by sharing it with many more Chaîne members around the globe.

Kevin Chang
Chancelier (acting as Bailli of Shenzhen)