China Dinner
Bailliage of Shanghai
Shanghai, June 24, 2017
A tribute to Escoffier, Bocuse and Ducasse

Members and guests gathered at the 36th floor restaurant of the Pudong Shangri-La Hotel for the Bailliage’s fourth event of the year. What a location it was overlooking the River Huangpo and the evening lights of Shanghai!

Cooking for us was Chef Jeremy Biasiol. Originally from Lyon, he started his career at age 17 working with several well-known chefs, for example Ducasse and Bocuse. As a tribute to these great chefs, Chef Jeremy created a special menu. We were honoured to be joined at dinner by Bailli Délégué Allen Wong and Maître Hôtelier Mark Kirk, the hotel’s General Manager.

As each course arrived Chef Jeremy explained its background. We began with a dish from Paul Bocuse’s restaurant. Beautifully slow-cooked duck egg in Beaujolais wine sauce which was followed by Famberoni carpaccio with tomato espuma, a recipe from Alain Ducasse's Monaco restaurant.

Next was Chef Jeremy’s own creation. His mother’s recipe of smoked chicken with garlic cream and watercress, as served at his Hong Kong Michelin-star restaurant, was tender and flavourful.

The tribute continued with two courses from the Ducasse restaurants: slow-cooked lobster in lobster bisque with mushroom and truffle puree was followed by a perfectly-cooked Wagyu sirloin. Pear Belle Hélène, inspired by the father of modern cuisine, August Escoffier, was a fitting end to the wonderful occasion.

Naturally, French wines accompanied the tribute with whites from Louis Chèze and Héritiers du Comte Lafon, whilst a Pessac-Léognan, Le Cleméntin du Château Pape Clément, partnered the Wagyu.

Chef Jeremy was presented with a Bailliage commemorative plaque of appreciation by Bailli Lorin Young. A special meaning to the tribute became clear when we discovered that this dinner was Chef Jeremy’s last at the Pudong Shangri-La. Fortunately though he is staying in Shanghai so we will be able to continue to enjoy his culinary talents in the future.

Lorin Young
Bailli