China Dinner
Bailliage of Tianjin
Tianjin, November 25, 2017
Discovering the gastronomy of the south of France

In a spirited atmosphere, an intimate group of 27 members and guests came together to rejoice the vibrancy of the Chaîne with a taste of southern France.

Housed in an iconic European mansion in the former Italian Concession area in downtown Tianjin, French Restaurant FLO was ideal for the occasion.

Everyone was greeted by the Bailliage officers in the piano lounge. During the sparkling reception at which old friends were reunited and new friends met, Bouvet-Ladubay Saumur Brut 2014 was accompanied by passed hors d’oeuvres: escargot in choux, tuna with rice crisp, Iberico with melon ravioli, and beetroot salmon with dill sponge.

After an hour of vivid interactions, professional photographs and plenty of selfies, attendees took their seats at the candle-lit, richly-decorated dining table. Bailli Dr. Michael Ho welcomed guests of honour, CM Tsang, Argentier of China, and Bernie Sperk, Bailli of Beijing, along with each of the attendees from visiting Bailliages.

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Lobster carpaccio, oyster cream, sea urchin, burnt cauliflower
Viognier, Vin de Pays d’Oc 2016 - Delas

Rougié foie gras “au torchon”
fig, chestnut, pear gel
Alsace Pinot Gris ‘Les Princes Abbés’ 2015
Domaines Schlumberger

Pacific Scallop
assorted mushrooms, truffle sauce, herbs
Côtes de Provence Rosé 2016 - Rimauresq cru classé

Mozambique gambas and French mussels
parsnip puree, Spanish chorizo
Saint-Véran ‘En Faux’ 2015 - Domaine Cordier

Lychee sorbet
raspberry bites, rose

Wagyu 5+ short ribs, braised oxtail, bone marrow
Château Grand Barrail Lamarzelle Figeac 2012
Saint Émilion Grand Cru

Chocolate surprise
banana ice cream, salted caramel
Muscat de Beaumes ‘La Pastourelle’2015 - Delas

Each course and its delightful matching wine were elucidated by award-winning Executive Chef Andy Choy and wine expert Alexandre Cros.

Whilst each dish was in itself a highlight, the lychee sorbet topped with raspberry bites was magically refreshing and underscored the unique textures and tastes of the beef main course.

Everyone was thoroughly impressed by the innovative food, polished wine selection and the impeccable service led by Restaurant Manager Leon Zhang. Praise and applause was given to the entire staff as well as to Vice-Chancelier Domenico Palumbo and Dame de la Chaîne Kay Zhang who helped organize this event.

A round of cigars and spirits in the restaurant’s private cellar completed the wonderful evening.

Michael Ho
Bailli