Vietnam Dinner
Hanoi, June 10, 2017
Prospecting for new members: Paris meets Hanoi

Debonair black tie, colourful Chaîne ribbons, glamorous ball gowns and brilliant jewels sparkled in the candlelight. The Prospective New Members Dinner stylishly launched the emergent Chaîne in Hanoi.

The exclusive group present will attest that it was certainly a prestigious event. Held in the refined, elegant surroundings of the Penfolds Lounge in the Hotel InterContinental Westlake, 24 members and their guests assembled for one of the most memorable society events of 2017.

The stunning six-course menu by Chef Jeremy Lasserre featured both classical and ultra-modern techniques, with breathtakingly beautiful presentations.

Commencing the extravaganza was Mumm Champagne with canapés:
- vanilla olive oil poached Atlantic salmon with smoked avocado cream
- foie gras lollipop with raspberry and gold foil
- grilled Hokkaido scallops with passion fruit dressing.

For the first course, Champagne Billecart Salmon Brut Réserve well suited to the textural contrasts of the fine de claire oyster with watercress cream, dashi jelly, and crispy seaweed.

Next was otoro carpaccio featuring berry-like clusters of caviar “de Duc”. The yuzu essence dressing lingered tantalisingly on the tongue.

A more grounded, savoury course followed. Iberian Bellota ham and a puree of French-raised Jerusalem artichoke was dressed with generous slices of black Périgord truffles. The complex, dry, woody notes of Sandeman ‘Don Fino’ Sherry made for a very pleasing partnership.

Chef Jeremy then presented his showstopper: Alaskan black cod presented on a charred cedar plank - a nod to the way First Nations tribes have prepared their fish for thousands of years. They did not, as Chef Jeremy did, accompany this with a silky, sophisticated lobster sabayon, garnished with squid ink! This remarkable course was paired with a creamy, refined Joseph Drouhin Chablis Premier Cru ‘Montmains’ 2014.

The main course surprised us with dense, unique flavours of Japanese Sanuki olive-fed Wagyu beef. Heirloom carrots from Dalat and morel jus gravy made a heavenly experience which increased even more through the robust, rich notes of Gérard Bertrand’s Chateau l’Hospitalet Grand Vin 2014.

The distinguished evening drew to a close over deconstructed molecular tiramisu, with chocolate sorbet, molecular Amaretto ravioli and traditional Vietnamese coffee, served with sweet, rounded Ramos Pintos ‘Collector’ Port.

The Chaîne is delighted at the success of its arrival in Vietnam and looks forward with anticipation to being able to formally inaugurate the National Bailliage in the coming months.

Rajesh (Raj) Taneja
Chargé de Missions