OMGD China Dinner
Bailliage of Shenzhen
Shenzhen, September 7, 2019
Featuring Rhône wines from Paul Jaboulet
" The event was sponsored by Residence G, EMW Wines, Legle France and Cigraal Cigars "

To welcome the change of seasons, the Bailliage’s OMGD group organised an event at Residence G. Inspired by French floral art, the exquisite dinner was a demonstration of skills and creativity of Residence G Chef Danny and, Chef Sylvain Royer who is a Maître Cuisinier de France. Together they presented a floral-themed menu carefully created to display their technique and sense of aesthetics, resulting in an absolute feast for the senses.

The event was sponsored by Residence G, EMW Wines, Legle France and Cigraal Cigars. It promised to be another beautiful evening celebrating the coming of autumn on the open-air terrace of Residence G.

Forty-one guests on the tenth-floor terrace braved the unseasonal heat to enjoy pre-dinner drinks with the theme of “Rosé Champagne and caviar” under an immense marquee and serenaded by live music performed by a talented quartet from Guangzhou.

Immaculately-trained service staff offered delicious canapés accompanied by Duval-Leroy Rosé Prestige Premier Cru Champagne. During the reception Bailli Estella Pan welcomed visiting members from Chongqing, Wenzhou, Sanya and Macau. Blandine Cressard, Residence G’s General Manager, introduced the menu and wines sponsored by Paul Jaboulet via Hugo Arango of EMW ‘East Meets West’ Fine Wines.

The choreographic perfection of the service brigade continued with the dinner.

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King crab royal, oyster fine de Claire
garden herbs, jelly tomato, pickled cucumber flower
Crozes-Hermitage ‘Les Jalets Blanc’ 2017 - Paul Jaboulet

Hokkaido scallop ceviche
blood orange dressing, jasmine flower
Condrieu ‘Les Cassines’ 2016 - Paul Jaboulet

Foie gras ravioli, summer truffles
Jerusalem artichoke cream soup
Crozes-Hermitage ‘Les Jalets Rouge’ 2016 - Paul Jaboulet

Fillet of lamb
mixed young vegetables, rosemary flower jus
zucchini flower tempura
Châteauneuf-du-Pape ‘Les Cèdres’ 2015 - Paul Jaboulet

Rhubarb confit, mascarpone
herbal broth, lavender
Hine ‘Homage to Thomas’ Cognac

The Hokkaido scallop ceviche course was a masterful blend of acidity and sweetness complemented by the jasmine flower. The celebrated dish of the evening was the foie gras ravioli. Many wished for seconds but there were many more sensory delights to follow!

At the after party, members and their guests could continue to enjoy the Hine ‘Homage to Thomas’ Cognac from EMW Wines as served with the dessert, but with the added pleasure of cigars from Christina Chan of Cigraal.

Estalla Pan
Bailli