From the majestic heights of ‘Ozone’ to the depth of Second World War bunkers, the Bailliage’s 55th Anniversary Grand Chapitre was a resounding success!

In celebration of this anniversary there was an array of exciting and unique events besides the Gala Induction Evening at the Ritz-Carlton which commenced the programme. [Ed. See separate article]

The next day featured two events. First, lunch at Michelin-starred Shang Palace in the Kowloon Shangri-La Hotel where Chef Daniel prepared a culinary mélange of superb uniquely prepared and presented Cantonese cuisine in Grand Imperial settings of yesteryear under the supervision of Chaîne member Executive Chef Paul Lenz.

MENU

Steamed scallop dumpling in golden fish shapes
Steamed blue lobster dumpling with coral clams
Deep-fried diced chicken dumpling with morel fungus
Premium Jasmine Tea
and
Leeuwin Estate ‘Sibling’ Sauvignon Blanc 2016
Margaret River, Australia

Fish broth with assorted seafood
served in whole papaya

Deep-fried crab claw coated with shrimp paste
wok-fried king prawn, asparagus, XO sauce
Premium Tie Guan Yin Tea

Steamed garoupa fillets
shredded mushrooms, pork
served in a basket

Fried rice, minced Wagyu beef
served in whole tomato
Private reserve fermented ripe Pu Erh Tea 2001
and
Valpolicella Classico Superiore Ripasso 2012
Montecarano - Veneto, Italy

Mandarin orange confit, ginger mousse in mandarin skin
Yuzu sorbet, hazelnut crumbles
Steamed custard, mashed salty egg yolk bun

In the evening we were pampered with the best of both worlds in a private members’ box at Hong Kong Jockey Club’s Happy Valley Racecourse for a race night dinner.

The epic panorama and excitement of the racecourse together with a specially-prepared eclectic menu exclusively designed and prepared for us by Executive Chef Christopher Suter made for a winning combination.

After dinner cigars and camaraderie were enjoyed on a private balcony overlooking the finish line.

The third day of the Grand Chapitre programme featured lunch at Crown Wine Cellars located in an underground Second World War era munitions bunker with a machine gun emplacement!

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"Little Hong Kong Classic"
Lobster, foie gras mousse
mango salsa, figs, Balsamic glaze
or
House-cured salmon
dill, feta cheese, orange, Cointreau

"Ravioli Duo"
Ricotta and spinach, truffle cream sauce
or
"Chef L's Signature"
Linguini with foie gras and truffles
procini/shiitake sauté, black truffle cream

Pan-seared lobster tail
Japanese 100% Wagyu A5 graded sirloin steak
bacon aioli, roasted potatoes, haricot vert
carrots, creamy peas and corns, caramelized onions
CWC signature gravy
or
Pan-seared Chilean sea bass
caviar, black truffle, mango purée
roasted potatoes, spinach leaves

"Spring Blossom"
Braised pear
rice wine, cranberry, rose, camomile
or
Artisan French Cheese Feast
chutney, dried nuts and fruits, grapes
crackers and breads

WHITE WINES

Bottega Family 'Idiom' Viognier
Stellenbosch. South Africa

Puligny-Montrachet 1er Cru 'Les Folatières'
Burgundy, France

RED WINES

Stonehaven Cabernet Sauvignon 1999
Napa Valley, USA

Château Léoville Barton 1999
2nd Growth St Julien - Bordeaux, France

Gevrey-Chambertin 'Mes favorites vieilles vignes' 2009
Domaine Alain Burguet - Burgundy, France

DESSERT WINES

Klein Constantia 'Vin de Constance' 2012
Constantia, South Africa

Château Climens 2013
1st Growth Barsac - Bordeaux, France

Certainly, it was a unique experience in this private venue which is a UNESCO Heritage site, likened tongue-in-cheek to the former maximum-security Alcatraz Prison in the United States.

As you can surmise from the menu, lunch was truly a gastronomic extravaganza. The numerous rare and selected wines provided by Chaîne member Greg De’Eb were out of this world too.

What a fitting climax to a sensational 55th Anniversary Grand Chapitre!

Steven Kahn
Bailli Délégué