China Inaugural Chapitre
Bailliage of Qingdao
Qingdao, November 10, 2018
Formal celebration of the Bailliage's creation

The Bailliage’s third event was held at the Hyatt Regency Qingdao to formally celebrate its establishment with an Inaugural Chapitre which was attended by members and guests from all over China.

We commenced with the Induction Ceremony presided over by Bailli Délégué Allen Wong in his capacity as a Member of the Conseil d’Administration. Sixteen new Chaîne members received their ribbons. Furthermore one existing member was promoted and two new Ordre Mondial des Gourmets Dégustateurs (OMGD) members were proud to be inducted.

The delicious cocktail reception was creatively set up with live stations showcasing traditional Peking duck, Qingdao crab cakes, steamed crab lettuce roll, as well as crisp beetroot chips topped with Laoshan mushroom and walnut ragout. These pass arounds were paired with free-flowing Champagne Moët & Chandon Brut Impérial.

Graduating to the hotel’s Regency Ballroom, beautifully decorated tables awaited us for the Gala Dinner. Once our distinguished guests were seated there were speeches from our Inducting Officer, Allen Wong, and Bailli Carl Duggan followed by an introduction from Chef Martin Aw Yong to the menu he had created for the occasion. The wines were introduced by our Vice-Chancelier Adam Haywood.

MENU

Champagne lobster-truffle
honey pea galantine, truffle balsamic dressing
Ferrari-Carano Chardonnay 2015 - California

Organic cauliflower soup
Kaluga caviar
Josmeyer Pinot Blanc ‘mise de printemps’ 2017 - Alsace

Papillote of leopard garoupa fillet
grilled zucchini
Craggy Range, "Te Muna" Pinot Noir 2015
Martinborough, New Zealand

Red fruits sorbet, bubbling champagne

Slow roasted “Yimengshan” free range guinea fowl
aged Cognac foie gras glaze
Chateau Clarisse ‘Vieilles Vignes’ 2014
Puisseguin Saint-Emilion

Three cheese selection
Bûche de chèvre, Parmigiana Reggiano
Canzona Danablu
grape apple chutney, fig sour walnut bread
Chinon ‘Cuvée terroir les Silènes 2013
Charles Joguet, Loire Valley

Grand dessert buffet
Bersano Moscato d’Asti 2008 - Piedmont

Coffee and tea
Pralines and truffles

After dinner the culinary and service teams were presented with the Bailliage’s Certificate of Appreciation by Bailli Délégué Alan Wong. He thanked them for their fabulous preparation and presentation of the menu complemented with great wines and warm service showing off the high standards expected of the Chaîne.

The evening came to a close with digestives and cigars.

Vive la Chaîne!

Carl Duggan
Bailli