Hong Kong SAR-PRC Grand Chapitre (1)
March 12-14, 2019
Gala Induction Evening - what a start to the three days!
" during the dinner an LED lion and dragon dance was performed throughout the ballroom "

The Bailliage celebrated its 55 years in existence with a three-day extravaganza organized by Bailli Délégué Steven Kahn and his officers.

Opening the Grand Chapitre - the subject of this article - was a Gala Induction Evening in the Diamond Ballroom of the Ritz-Carlton Hong Kong. [Ed. A separate article will be published on the events held on the other two days]

Guest of honour was International Vice President Marie Jones who participated as Inducting Officer representing President Yam Atallah. At the Induction Ceremony 45 new members received their Chaîne insignia, others were promoted and there were many honours and awards presented. There were also 37 members joining the newly-active Ordre Mondial des Gourmets Dégustateurs (OMGD) group in Hong Kong.

Other honoured guests were Alexandre Giorgini, the Consul General of France in Hong Kong and Macau, and Ms Nabila Alshamsi, Consul General of the United Arab Emirates. In the true international spirit of the Chaîne members and their guests attended from 10 Bailliages outside of Hong Kong.

The Ritz-Carlton Hong Kong is famed for being one of the tallest hotels in the world, making it a fitting location to host such a notable event.

Champagne Maxime Godet Brut Premier Cru was served at the reception. Accompanying the bubbles there was a choice of a cocktail canapes station and a caviar station as well as a foie gras mousse lollipop with quince and pistachio.

Conseiller Culinaire Peter Find, who is the hotel’s Executive Chef, ensured that the dinner for the 200 diners was a balanced combination of East and West. Each course was meticulously paired with wines from appellations in France as well as a German Riesling.


Alaska king crab salad on shell
royal smoked salmon, Prunier caviar
Clos Triguedina Viognier Chardonnay 2014
Cahors, Southwest France

Double boiled chicken soup
with sea whelk and wolfberries in baby coconut

Stir-fried green lobster, scallop and shrimp
XO sauce in a stone casserole
Kaseler Riesling 2017
Dominikaner Weingut C. Von Nell-Breuring - Mosel, Germany

Roasted loin of venison
pumpkin confit, cepe mushroom puree, sour cherries
Château Prieuré-Lichine
Bordeaux 4th Growth, Margaux, France

Baked Brie de Meaux with black truffle
Château Labégorce cru bourgeois exceptionnel
Margaux, France

“Mango, hazelnut, vanilla”
Mango coconut “choux” - Hazelnut praline
Bourbon vanilla ice cream - Strawberry basil consommé
Château de l’Escaley 2012
Roger Saint-Marc, Sainte-Croix-du-Mont

Petits fours
Iced fruity truffles

After the induction and cocktail reception, the dinner began with a bang. National officers entered the ballroom led in by a Scottish piper towards the main stage to greet all of the members and their guests.

To further commemorate the evening, during the dinner an LED lion and dragon dance was performed throughout the ballroom. This fusion of old traditions and modern technology was truly a show-stopper that finished with the painting of the lion’s eye by Bailli Délégué Steven Kahn assisted by International Vice President Marie Jones.

The “Grand Finale” to the fantastic evening was further celebrations at the famed Ozone Bar where champagne and cigars were enjoyed by the Chaîne community, their companions and friends.

We would like to thank our local sponsors as without their help and support this event would not have been such a success.

Vive la Chaîne!

Steven Kahn
Bailli Délégué