China Chapitre
Bailliage of Beijing
Beijing, November 2, 2019
Homage to the stars for Beijing and Tianjin
" The surprise of the night was a jazz band that played beautiful music throughout dinner "

Taking place in Beijing’s iconic downtown St. Regis hotel, the “Homage to the Stars: Beijing and Tianjin Induction Evening” was superb.

We warmly welcomed our Bailli Délégué Allen Wong, Member of the Conseil d’Administration, to preside over the joint 2019 Induction Ceremony for the Bailliages of Beijing and Tianjin.

With a clear night and crisp autumn air, the stars really did shine as members from the two Bailliages were inducted, promoted or received awards.

In all there were 14 new Chaîne members and seven new OMGD (Ordre Mondial des Gourmets Dégustateurs) members; two promotions; and the presentation of three “Silver” Commandeur awards.

After the ceremony, canapes and champagne were served on the second floor in the entrance to the ballroom.

The surprise of the night was a jazz band that played beautiful music throughout dinner.

The menu was designed by Anupam Banerjee, the St Regis Beijing’s Executive Chef.

MENU

Venison, Champagne, walnuts, chestnuts
(inspired by Chef Pierre Gagnaire)
Champagne Mumm Cordon Rouge NV

Guinea fowl, foie gras, porcini, Jerusalem artichoke
(inspired by Chef Alain Solières)
Stoneleigh Marlborough Sauvignon Blanc 2017
New Zealand

Boston lobster, scallops, sea urchin, morels
(inspired by Chef Paul Bocuse)
Helen Mountain Cabernet Sauvignon2015
Ningxia Province, China

Australian veal tenderloin
Parma ham, sage, pumpkin seed oil
(inspired by Chef Guy Savoy)
Brancott Marlborough Pinot Noir 2016
New Zealand

Berry and almond

Chocolate hazelnut, passion fruit, Grand Marnier
(inspired by Chef Pierre Hermé)
Michele Chiarlo Moscato 2018
Piedmont, Italy

As the wines started to flow members and their guests took to the floor to dance the night away.

The signature dish of the night was the blackened guinea fowl which was simply divine. This was just one of the amazing creations we had during our dinner which paid homage to celebrity chefs with Michelin stars.

Preston Thomas
Vice-Chargé de Presse