On July 15th (a day after the French national holiday), our Bailliage celebrated its traditional “Bastille Day Dinner” at Ritz-Carlton Café Macau.

Almost three dozen members and their guests, including members from Shanghai and Chongqing Bailliages, enjoyed an exclusive French menu superbly prepared by Executive Chef Bryce Carter and Pastry Chef Marlon with their culinary team.

The menu included eight exclusive dishes specifically created for this joyful event and were paired with a range of French wines from several regions.

Celebrations started in “The Ritz-Carlton Lounge” on the 51st floor where guests were greeted with live music, work by local artist Giuliana Fellini, champagne and canapes.

Dinner was served in Ritz-Carlton Café where members and guests were greeted by Food and Beverage Director Yannick Freymann, Manager Jane Fang and their team.

RECEPTION

Foie gras vol au vent, fresh fig
potato confit, crème fraiche, caviar
Champagne Edouard Duval Brut d’Eulalie

MENU

Heirloom tomato, summer radish tartlet
Camembert espuma
Rosé M Minuty 2020
Côtes de Provence

Brittany lobster terrine
shaved fennel, green asparagus, petite lettuce
Côtes du Rhône Blanc 2020
Famille Perrin Réserve, Rhône Valley

Sous-vide squab roulade
summer squash puree, caramelized pears
Nuits-Saint-Georges 2017
Joseph Drouhin, Burgundy

Black truffle soup “V.G.E.”
puff pastry, mushrooms, veal consommé
Nuits-Saint-Georges 2017
Joseph Drouhin, Burgundy

Bergamot granite

Peach compote

Dover sole meunière
capers, lemon, browned butter
Côtes du Rhône Blanc 2021
Signature by La Font du Loup, Rhône Valley

Tournedos Rossini
seared foie gras, summer truffle
brioche toast
Réserve de la Comtesse de Lalande 2011
Pauillac, Bordeaux

Apple tarte Tatin
vanilla blancmange, vanilla ice cream
Crème anglaise
Château Rieussec 2010

Before serving the traditional petit fours, enthusiastic gratitude was expressed to the Culinary Team and Service Brigade for another outstanding dinner demonstrating the quality and expectations of a Chaîne dinner.

Everyone was presented with a specially prepared menu as a souvenir.

Pedro Lobo
Chargé de Missions
and
Ada Chio
Chargée de Presse