During this summertime, Chengdu needed something different from the typical local spicy flavour hence our “Spanish Element Night”! With wines and foods coming from Spain, we enjoyed a great night full of Spanish influences. As the Spaniards say, “¡Delicioso, gracias!”

The Ordre Mondial des Gourmets Dégustateurs (OMGD) dinner was hosted at Luxehills Maison Albar Hotel Chengdu. The dinner was sold out quickly. Not only the venue but also the attractiveness of Chef Albert Li and his exceptional cuisine prepped every guest with great expectations.

Executive Chef Albert is an experienced chef who is passionate about Spanish cuisine, with ample experience, making these creative Spanish cuisines so remarkable. With the fabulous pairing with specially-selected wines, the whole dining experience was smooth and unforgettable.

MENU

Tapas
Shrimp jelly, bell pepper jam, celery
Mussel, saffron, dried tomato, celery
Salmon, pine nut, avocado, pickle carrot
Cherry tomato, mozzarella, basil, salami
Spanish sausage, roasted eggplant, parsley, olive, chili, olive oil
Torres Viña Sol Parellada 2016 - Penedès, Spain

Appetizers
Roasted pigeon, almond
Squid, roasted bell pepper, lemon
Roasted tako, fennel salad, olive powder
Roasted oyster, chili jam, ham, potato
Pork belly with sherry, beans, pickled apple
Torres Altos Ibericos Crianza 2013 - Rioja, Spain
Bodegas Campo Viejo Gran Reserva 2011 - Rioja, Spain

Dinner
Gazpacho

Fillet of beef, chili jam, asparagus, almond, black pepper sauce
Paella
Torres Celeste Crianza 2015 - Ribera del Duero, Spain
Torres Salmos 2014 - Priorat, Spain

Coffee smoothie with salted butter, chocolate
Torres Floralis Moscatel Oro NV - Catalonia, Spain

During this memorable night, besides our local members from Chengdu, we also welcomed members from other cities from all over China to join the dinner.

Following on from the success of this event, the Bailliage will continue to bring more diverse, creative culinary events and experiences to its Chaîne and OMGD members and friends.

Vive la Chaîne!

Dan Pang
Vice-Chargé de Presse