China Dinner
Bailliage of Tianjin
Tianjin, December 1, 2018
Tour de France at the local Maxim's de Paris
" Live violin music featuring its provincial heritage was much appreciated "

For many connoisseurs, there is no grandeur more fancied than a tour of signature French provincial cuisine. And so it was that a dream journey capped off a truly eventful year for us!

The culinary “Tour de France” was embarked on at the exquisite Maxim’s de Paris in Tianjin, one of two Maxim’s operated outside of Paris. Secluded in an upmarket neighbourhood behind high walls, members and guests were greeted at the front gate then escorted through a huge lawned area to a historic two-storey building reminiscent of a European noble house.

The interior was heavily wooded and richly decorated with European artefacts and wall paintings. In the private section on the upper floor where the party was conducted, a giant Chaîne banner was prominently displayed at the centre, flanked by a selection of oil paintings from renowned father-daughter artist duo Wang Kun and Wang Xiao Fei.

Driven by Parisian Chef Alain Le Meur’s passion and creativity, the intimate celebration began with Champagne Charles du Roy Brut NV and delectable canapés. The menu that followed was devoted to using simple ingredients and preparation techniques aimed to bring out the natural flavours.

MENU

New Aquitaine
Foie gras terrine
apple purée, Calvados reduction
Pinot Gris Tradition 2012 - Edouard Leiber, Alsace

Normandy
Cream of bouchot mussels (AOP)

Provence
Pan-fried halibut
saffron pearl couscous, marinated artichoke
La Chapelle du Château la Grande Métairie 2010 - Bordeaux

Burgundy
Slow-braised oyster blade
potato mash, glazed shallot, baby carrot, red wine sauce
Maxim's Châteauneuf-du-Pape 2012

Auvergne & Franche-Comté
Brillat-Savarin (IGP), Comté Rivore (AOP)
spice, cashew nuts, seasonal fruit

Île-de-France
Paris soufflé
Gewürztraminer ‘Vendanges Tardives’ 2011
Pierre Sonnen, Alsace

Each course was perfectly accompanied by the respective matching wines. Live violin music featuring its provincial heritage was much appreciated.

The main course was highlighted by the artistic touch of our special guest Wang Kun, who shared his intriguing perspective of how the arts relate to food and wine.

Kudos was due to the remarkable service and kitchen teams headed by Alain Le Meur, Silvana Tian, Robert Pan, and Chao Ran Zheng. Special thanks to Vice-Chancelier Domenico Palumbo, Vice-Chargée de Missions Kay Zhang, and Dorothy Jiajia Wong for bringing this wonderful finale to our successful 2018.

Dr. Michael Ho
Bailli