China Dinner
Bailliage of Shanghai
Shanghai, March 18, 2017
'Six Hands' Dinner at ElEfante
" Together they prepared a tapas style sharing menu that was a treat for the circa 60 members and guests "

The Bailliage’s first event of 2017 was held at ElEfante Restaurant, a cosy eatery well-known in Shanghai for its Mediterranean cuisine.

RECEPTION

French oysters, shucked to order
Canapes
Champagne Taittinger Brut Réserve

MENU

Kampachi crudo
Harissa tomato jam, puffed black rice and avocado
2014 Eroica Riesling - Columbia Valley, USA

Foie gras ‘Opera’
strawberry, macadamia and maple syrup nougatine
2010 Oremus Aszú - Tokaji, Hungary

Seared Norwegian salmon confit
greens, lemon foam and green oil
2012 Puligny-Montrachet, Joseph Drouhin - Burgundy, France

Iberian pork belly
purple potato, piquillo peppers
sautéed Swiss chard, pickled mustard
Calderara Sotana Etna Rosso, Tenutta delle Terre Nere - Sicily, Italy

Braised Wagyu
cauliflower, arugula pistou, pickled raisins
2013 Stag’s Leap ‘Artemis’ Cabernet Sauvignon - Napa Valley, USA

‘Ferrero’
hazelnut mousse, Frangelico, chocolate
Graham’s 10-year-old Port - Douro, Portugal

Dinner was prepared by three very talented chefs headed by Executive Chef Carlos Sotomayor. Joining him on the evening was French Chef, Michael Wendling of Cuivre, and American Chef, Austin Hu of Madison.

Together they prepared a tapas style sharing menu that was a treat for the circa 60 members and guests. Much acclaim was given for each course but special mention must be made of the very interesting ‘gin and tonic’ salmon in the canapé selection at the reception.

Following the dessert it was time to welcome and thank our three chefs with the presentation of certificates, thus capping another highly successful Chaîne dinner getting the Bailliage’s programme of events for 2017 off to a very auspicious start.

Jean-François “Jeff” Longueville
Vice-Chargé de Missions