It was a night of “30s” at the Shangri-La Hotel’s Azur by Mauro Colagreco Restaurant. The Bailliage is celebrating its 30th anniversary this year; Vice-Chargé de Missions Michael Horsburgh returned to the Shangri-La where he had been on the hotel’s management staff 30 years ago; the Induction Ceremony saw 30 members inducted, promoted, or made members of the Ordre Mondial des Gourmets Dégustateurs.

Bernhard Brender, Member of the Conseil Magistral from Korea, presided over the induction ceremony. He gave a heartfelt speech about the values of Chaîne membership especially that the association represents friendship at its core and extolled the unique opportunity that it offers each member. Furthermore, he added similar, personalised remarks as he placed first the sword or the OMGD vine upon the shoulder of the recipient of each induction or promotion.

During the Ceremony, Bernhard “Bernie” Sperk was confirmed as the Bailli for Beijing. Dany Luetzel, Jong Jeng Ang and Steven Schwankert were also officially added to the Bailliage’s Council.

The Bailliage was pleased to welcome not only Mr Brender from Seoul, but also Michael Ho, Bailli of Tianjin, CM Tsang, Argentier of China, and Simon Wang, Vice-Argentier of Shanghai.

Ceremony then gave way to the festive part of the evening as the participants joined other members and guests in the Azur Restaurant for the sold-out Gala dinner. Themed “Black and White” the Azur’s staff joined the black tie format but instead of playing on the colloquial comparison of party guests in “penguin suits”, the servers instead played up the likeness to China’s favourite animal, the panda, donning not only tuxedos, but also white face paint with black eye accents. Stuffed panda toys adorned every table thus adding to the fun.

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Ceviche of Japanese scallop
Granny Smith apple and yoghurt
Champagne Veuve Clicquot ‘Yellow Label’ NV

Poached Gillardeau oyster
Schrenki caviar, crème of potato and leek
Mercurey Blanc 2014 - Château de Chamirey

Duck consommé, truffle, duck liver tortellini
Mercurey Blanc 2014 - Château de Chamirey

Blue lobster, pearl vegetables, saffron sauce
Viré-Clessé 2012 - Chanson

Chilled mojito

Rouleau of Australian veal fillet and Iberico pork
white cabbage, veal shank cannelloni, pink pepper berry sauce
Pont des Arts Bordeaux Rive Droite 2010

Époisses with white grapes in Calvados syrup
Bourgogne Rouge Vieilles Vignes 2014 - Maison Henri Clerc

Lemon tart, meringue, lemon sorbet
Graacher Himmelreich Riesling Spätlese 2009 - Joh. Jos. Prüm

Mignardises

The dinner marked the last large-scale event in the Bailliage’s 2017 programme. With a strong and enthusiastic Council formally inducted, 2018 promises to be an even better year for Chaîne events in China’s capital city.

Steven Schwankert
Vice-Chargé de Presse