In the pre-holiday time before China’s National Day on October 1st, the Bailliage wanted to celebrate early with something traditional from ancient times.

So, members and their guests were presented with an event themed “Sichuan art cuisine from antiquity”. With traditional cooking wisdom and techniques, ancient foods were prepared. We enjoyed a great night of contrasts with the courses paired with modern wines.

The dinner was hosted in the Silver Pot at You Fang Mall in Chengdu. Even though it was limited to 16 seats, it attracted members from all over the world.

Not only the venue but also the charisma of Chef Michelle Zhou and her exceptional cuisine surpassed every guest’s great expectations.

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Cold
Braised bamboo shoot with pepper
Sautéed organic cucumber with lily bulb
Shredded pork ear with pepper
Fried fish slices (traditional recipe)
Strangely-flavoured cage-free chicken
Pickled radish in earthen jar
Jacob's Creek Moscato Sparkling Rose NV
Coteaux de l'Ardèche Chardonnay 2015 - Louis Latour

Main
Braised Mandarin fish with spices
Braised shrimp balls with sauce
Minced chicken breast with ham
Household sea cucumber
Braised pork in earthen jar (traditional recipe)
Auspicious vegetarian hodgepodge
Sautéed goose liver with peanuts and pepper
Steamed abalone with pearl rice and spicy sauce
Jacob's Creek Reserve Adelaide Hills Chardonnay 2017
Moulin-à-Vent ‘Les Michelons’ 2017 - Louis Latour
St Hugo Coonawarra Cabernet Sauvignon 2014

Dessert
Steamed glutinous rice balls with soy bean flour
Havana Club 7 Years Old Rum

Michelle Zhou is an experienced Head Chef, known as “food material hunter”, with her ample experience, making these ancient Sichuan cuisines so remarkable. The whole dining experience was unforgettable and smooth as silk.

Vive la Chaîne!

Dan Pang
Vice-Chargé de Presse