The first Saturday in December heralded the Bailliage’s most anticipated event: the annual Chapitre, held this at the Langham Hotel. Everyone is aware that for this final and most important event of the year, all the stops are pulled out to put together a stunning occasion.

Indeed, such was the case from the floral garden reception under the theme “Le Jardin d’Alba” to the table settings for dinner. Members and their guests were warmly greeted and swept away by a sense of quiet elegance.

The Induction Ceremony was presided over by Steven Kahn, Bailli Délégué of neighbouring Hong Kong.
 
Dinner had a stunning opening. Everyone was overwhelmed when the first course was served. The slow-cooked foie gras terrine elegantly accompanied by the smoked freshwater eel from France was most satisfactory. Equally impressive was a Hokkaido scallop sashimi with N9 golden caviar in chilled cauliflower soup. Simply divine!
 
Moving on, the chemistry between the perfectly-cooked cod and the accompanying ratatouille and Parmesan cream were beyond delicious. Poached Boston lobster with sea urchin cream and roasted leek was heavenly matched.
 
After a granité of Cuban rum and guava, came the meat courses. First was confit pigeon breast with fresh white Alba truffle. The truffle was present again with the nut-crusted Australian Wagyu beef. It really did the trick and took everyone’s breath away. 
 
Last but not least, was the Valrhona blonde chocolate with spice poached quince. Again served with white Alba truffle! This certainly put the crowning touch on the whole ensemble and left a happy, satisfactory smile on everyone’s face.
 
All in all, it was a magical night in the “secret garden of Alba”.  Each course was expertly paired with a superb wine. The members of the service brigade outdid themselves by rising above and beyond their call of duty.

When the time came for the plaudits, rousing applause congratulated the kitchen and service brigades led by General Manager Jeffrey Van Vorsselen, newly-inducted as a Chaîne member, and by Food & Beverage Director, Hildegard Anzenberger, both of whom cast their enchanting spell on the magical night.

It was indeed a night to remember. A special thank you went to Inducting Officer Steven Kahn as well as to guests from Vietnam, Malaysia, Macau, and across China, all of whom made the special trip to come celebrate this special day with us!

Vive la Chaîne!

Kevin Chang
Chancelier (currently Acting Bailli of Shenzhen)