The newly-formed local Bailliage of Wuxi held a grand inaugural event at the Hyatt Regency with over 90 members and guests. Included in the party were many who had travelled from the other Bailliages in China as well as the 40 new members who have joined the Chaîne in Wuxi.

Bailli Délégué Allen Wong and Frank Xu, Bailli of Wuxi, gave opening remarks. Additionally, a video greeting was played with well wishes from International Vice-President Marie Jones amongst others. The event was fronted by Steven Weathers, a Shanghai TV presenter and Bailliage of Wuxi officer, and Xiaowan Zhang, a Wuxi member.

Commanding the kitchen was executive chef Antonio Zhang who prepared a visually-stunning, gastronomically-delicious feast that was truly a fusion of French cooking styles with local ingredients that are found in and around Wuxi.

The evening’s wines were presented by Vice-Échanson Eason Wu, having been selected by William Wu, Vice-Échanson of Hangzhou, who could not attend due to a previously scheduled trip to France.

After a reception featuring Champagne Perrier-Jouët Grand Brut NV, the banquet commenced.

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Truffle foie gras terrine
fig salad, apple tomato chutney, toasted brioche
Bourgogne Aligoté ‘Vielles Vignes’ - Domaine Guy Bocard

Sweet pea soup with bruschetta and sour cream
Les Allées de Cantemerle 2011 - Haut Médoc

Roasted duck leg with ginger honey glaze
lemon cream cauliflower puree, red cherry sauce

Sweet and sour sherbet
made from Wuxi rice wine and served in a martini glass

Slow-cooked Angus veal short rib
confit cherry tomato, port wine sauce
Châteauneuf-du-Pape 2003 - Clos du Mont-Olivet’

Yangshan peach mousse cake, limoncello cherries flambé
rosé mascarpone cheese cream
Cognac Camus ‘Extra’ 48.8% cask strength

All of the dishes received great praise. Of special note was the soup served by the chefs from a silver pitcher on a guest-by-guest basis. The accompanying bruschetta was adorned with small flowers and a dot of different coloured and flavoured sauces.

To create a feeling of celebration and excitement, Frank Xu, orchestrated an entertaining line-up of musicians. Also adding to the festivities, Lorin Young, Bailli of Shanghai, led the Wuxi officers in a “Vive la Chaîne!” toast during the main course.

Concluding the wonderful banquet, Frank Xu and Allen Wong presented a plaque of appreciation to Chef Antonio Zhang, and to David Liu, General Manager of the Hyatt Regency Wuxi.

An after party was held on the hotel’s 43rd floor with its stunning views of the city and mountains. All in all it was a spectacular evening inaugurating the Bailliage.

Steven Weathers
Vice-Chargé de Missions