Chi is the invisible life force or vital energy that flows through all living things. It is thought to be inherited and also derived from food and air.

The stylish Chi Lounge with its menus featuring Chinese, Thai and Indian cuisines was an obvious venue for our “Asian cuisine” dinner. Part of the Uptown Square Group, the restaurant opened for business in August 2010.

Uptown Square was founded in 1996 and now includes Chesters Bar & Restaurant, Zen Room Sushi & Teppanyaki Bar, Chi Lounge, eStilo Bar and Malindi Beach Bar & Restaurant.

The Bailliage had the honour of the presence of His Excellency the Ambassador of France, René Troccaz (a Chevalier d’Honneur member of the Chaîne) with his wife. A career diplomat, Monsieur Troccaz was appointed Ambassador to the Republic of Cyprus by a decree of the President of the French Republic issued on December 15, 2015.

At the reception members and guests enjoyed Champagne Ruinart Brut Rosé after which dinner was served.

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Tartare of wild jumbo prawns on a bed of sushi rice
nori cream, wakame salad, avocado oil
Riesling ‘Cuvée Tradition’ 2016 - Domaine Schoffit, Alsace

Scallop wrapped in salmon
lightly-seared and topped with citrus glace
salmon ikura, ponzu sauce
Riesling ‘Cuvée Tradition’ 2016 - Domaine Schoffit, Alsace

“Dim Sum”
Minted Alaskan king crab
Asparagus, shiitake mushrooms, spinach
Enoki prawn
Côtes du Rhône Rosé 2017 - E Guigal, Rhône

Mango sorbet with strawberry coulis

Miso veal tenderloin - slow-cooked
shiitake mushrooms, baby root vegetables
potato terrine, black garlic, miso jus
Penfolds ‘Bin 28’ Kalimna Shiraz 2016 - Australia

Yuzu cremeux, walnut dacquoise, sesame praline
Tonga ice cream, citrus compote
Muscat de Beaumes de Venise 2015
Vidal Fleury, Rhône Valley

Coffee and petits fours

Fernand Point, the famous French chef and restaurateur considered to be the father of modern French cuisine (Ed. he founded the Restaurant La Pyramide in Vienne near Lyon), is quoted as having said: “if the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.”

What a fitting description of the evening we enjoyed at the Chi Lounge.

Victor Papadopoulos
Bailli Délégué