Myanmar Inaugural Chapitre
Yangon, September 16, 2017
International Vice-President Marie Jones was guest of honour
" an elegant Gala Induction event followed by an outstanding dinner "

Myanmar, the Chaîne’s newest National Bailliage, was proud to host its very first Chapitre event to celebrate its founding.

The Bailliage was formally inaugurated with an elegant Gala Induction event followed by an outstanding dinner. We were privileged to welcome International Vice-President Marie Jones as guest of honour.

The contemporary Yangon Restaurant saw 70 guests witness the induction of 50 new members by Marie Jones.

The Inducting Officer’s procession was led in by Chargé des Missions Magnus Scherr and Bailli Délégué Captain Jerzy Wilk who was carrying the ceremonial Burmese Dhau sabres.

The entourage took to the stage for the speeches of welcome, the oath was taken and the inductions commenced. The ceremony proceeded flawlessly with everyone being treated to an impressive occasion.

For the dinner, the seven-course banquet presented by Chef Jack Tor was introduced by Conseiller Gastronomique Renato Buehlmann.

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Steamed egg custard
truffle dashi broth, lump fish roe
Champagne Taittinger ‘Nocturne Sleeve’ Brut

Tartare of Hokkaido scallop and squid ink
smoked salmon, green herbs dressing, dark rye crisp
Markus Molitor Riesling Prestige ‘Vieilles Vignes’ 2015 - Mosel Valley

Spring vegetable and goat’s cheese mousses
hand-cut pasta, lemon grass scented tomato broth
Leeuwin Estate ‘Art Series’ Chardonnay 2014 - Margaret River

Pan-seared foie gras
champagne poached apple, cocoa soil, citrus garnish
Gustave Lorentz Gewürztraminer Réserve 2015 - Alsace

Pancetta-wrapped monk fish
salsa verde, braised lentil and bean
Château Corton C 2014 - Bourgogne Hautes Côtes de Beaune

Char-grilled Wagyu beef striploin
mushroom and anchovy ragout, burnt shallot, potato mille-feuille
Château La Tour de Mons 2012 - Margaux

Yogurt and mango sphere
with citrus crunch

Coffee, tea, petits fours and selected spirits rounded off this unforgettable dinner.

At the end of the evening special thanks were given to the Yangon Restaurant’s management, represented by Anthony Blardony, to Chef Jack Tor and to the staff members of the outstanding kitchen and service brigades.

We are also very grateful to Nasser Bahlooq, Commercial Support Manager for Emirates in Myanmar, for the airline’s generous help with the arrangements for the staging of the event.

Magnus Scherr
Chargé des Missions