The SS Imperator, truly an ‘Emperor of the seas’, defined the golden age of ocean liner travel on the eve of the First World War. Newspaper accounts from that time marvelled at the ship’s magnificent features, tailor-made for Versailles.

For first-class guests of the Imperator, the passage from Paris to New York was all about the romance of the high seas, savoured slowly, with white-gloved service and the hushed ripple of champagne pouring into crystal glasses.

This magnificent era of German nobility with dreamlike Old-World French luxury was the inspiration for our Ordre Mondial des Gourmets Dégustateurs (OMGD) holiday dinner.

Our captain on this dream-like journey was Hong Kong-born Executive Chef Basil Yu of the Rive Gauche Beijing. He brought to our table the evocative experience of a romantic Christmas Eve dinner on a moonlit ocean under starry skies.

This event was the first of its kind for the OMGD in Beijing. Executive Chef Basil’s tasting courses were modern interpretations of dishes listed in an extant 1913 SS Imperator menu preserved in the archives of the Culinary Institute of America in New York.

MENU

“Royal Natives”
Oysters, purple shiso mignonette sauce

“Bouchée financière”
Vol-au-vent with rabbit leg confit and wild mushroom
Champagne Deutz ‘Sakura’ Brut Rosé Blanc de Noirs NV

Canadian lobster, palm heart, blood orange
Champagne Deutz Brut Blancs de Blancs 2014

Dover sole cooked sous-vide
trout caviar, sorrel fumet
Mercurey Blanc Premier Cru 2017
Château de Chamirey

Foie gras stuffed quail, morels, Jerusalem artichoke
entremets, bergamot sorbet
Savennières ‘Clos Le Grand Beaupréau’ 2018
Château Pierre Bise

Beef consommé, grilled ox tongue
truffled pheasant quenelle
Châteauneuf-du-Pape ‘La Bernardine’ 2016
M. Chapoutier

Dry-aged saddle of New Zealand venison
aubergine, sour cherry
Hermitage ‘Domaine des Tourettes’ 2016
Delas Frères

‘Beijing Grey’ camembert
caramelized honey, spiced pecan
Banyuls Rimage 2015 - Vin doux naturel
M. Chapoutier

Pear
pâté feuilletée, noisette, Earl Grey toffee

Mignardises
Baijiu canelés
Bockstein Auslese 2018
Weingut Nik Weis, St Urbans-Hof

Each of our expertly curated wines had a story to tell. They came from appellations in France known for emperors, kings, popes and even a crusader from the Middle Ages.

We then retired to Rive Gauche’s retro-cool lounge for some digestifs, cigars, and vintage recordings of Frank Sinatra.

Our thanks went to Executive Chef Basil Yu, Rive Gauche’s Food and Beverage Director Ismail Gerger and their hard-working team. Our wine suppliers, namely Cathy Dong of Torres Wines and Davide Lupi of CWS, were thanked for their part in the success of the glittering evening of luxe gastronomy and fine-wine connoisseurship.

Vive la Chaîne!

Michael Delacruz
Vice-Échanson