China Dinner
Bailliage of Beijing
Beijing, May 15, 2017
Savours and spices at the Four Seasons Beijing

Cooking has changed over the years. Previously one could not escape the classical aspects of the profession started by Escoffier and completely overturned by Bocuse with his nouvelle cuisine approach and plated dishes.

Then Ferran Adrià invented molecular cuisine which was seen as a “culinary revolution” and opened whole new possibilities. Suddenly Chefs became even more creative than ever. This “revolution” made it around the world. Times have changed and what a delight it is!

At our May dinner we were fortunate to be able to indulge in the creations of Chef Sandeep Bhagwat. He takes Indian food to a whole new level. When explaining the dishes he recounted the memory of his mother’s cooking and a spice box. Coming from the heart as it did I could not help but feel being right there with him in his mother’s kitchen smelling all the fragrances.

Cooking with traditional techniques and adjusting the spices to be just so he creates dishes fit for a Maharaja. Starting with a selection of canapes and drinks our taste buds were soon tingling in anticipation of the dinner to come.


“3 Cs” - crab, corn, coriander
Misha's Vineyard ‘Lyric’ Riesling 2012 - Central Otago, New Zealand

Smoked salmon tikka, cucumber raita
Sancerre ‘Les Grandmontains’ 2012 - Domaine Laporte, Loire

Tomato lobster, crispy claw, asparagus khurchan, coco-saffron mash
Macon-Milly-Lamartine 2015
Domaine des Héritiers du Comte Lafon, Burgundy

Bhatti da murgh, sticky coconut rice, saag gravy
Ramey Wine Cellars Chardonnay 2015 - Russian River Valley, USA

Tandoori of Australian lamb loin
lime, lamb samosa, red kidney beans, naan dust
Brunello di Montalcino 2011 - Castiglion del Bosco, Tuscany

Chai chocolate pudding
Panjiri, raspberry-fennel sorbet
Muscat Beaumes de Venise 2014 - Famille Perrin, Rhône

Choosing wines for dinners is no easy task as opinions always differ. Choosing wines for an Indian spiced menu seems almost impossible nevertheless Sommelier Henry Wu masterfully accomplished that task.

This dinner was a great success thanks to General Manager Andrew de Brito, Executive Sous Chef Sandeep Bhagwat, Sommelier Henry Wu and their teams. It will be remembered for a long time.

Bernie Sperk
Bailli Elect