China Dinner
Bailliage of Beijing
Beijing, January 18, 2020
The Pearls of China: Chinese Caviar
" Chef Mikael Robin created a truly spectacular menu celebrating Chinese caviar "

China is famous for example for the Great Wall, Forbidden City and the Terra Cotta Warriors. But caviar! Russian caviar holds the iconic title. Chinese caviar is the real king. It’s the largest producer of caviar worldwide accounting for over 60% market share. A real honour therefore for Bailliage members and their guests to be able to pay tribute to caviar, aka “the pearls of China” from Kaluga Queen, the world’s largest producer of caviar.

Tucked away in the heart of Beijing, the Mandarin Oriental Hotel offers exclusive views of China’s majestic Forbidden City. The Michelin Guide-recommended Mandarin Grill and Bar was perfect for our first 2020 dinner and reserved entirely for us.

On arrival we were greeted with a variety of caviar canapes and Champagne Charles Heidsieck Brut Reserve NV.

Chef Mikael Robin created a truly spectacular menu celebrating Chinese caviar. A true master of his craft, he perfectly blended French dishes with the caviar for an eye-opening and mouth-watering dinner.

MENU

 “Hybrid”
Jerusalem artichoke mousse
oyster water, sudashi limeust
Champagne Bruno Paillard Première Cuvée Brut NV

“Kaluga”
Sea scallops
cauliflower Dubarry cream, quail egg
Sancerre ‘Clos Paradis” 2017
Domaine Fouassier, France

 “Russian”
Rock lobster and quail croustillant
lobster reduction
Legacy Peak Chardonnay 2016
Ningxia, China

“Amer”
Slow-cooked Snow Dragon beef sirloin
seaweed mash, sea-grapes, nori
Château Confidence de Margaux 2015 - Bordeaux
(Mandarin Oriental Wangfujing Private Label)

Chaîne “Designed cake”
Chocolate mousse, re-distilled vodka
Graham’s Six Grapes Reserve Port

Russian caviar was the sensational signature dish: mouth-watering, delicious, simply divine. Caviar shots were presented by Chef Mikael.

The entire Mandarin Oriental team did a spectacular job from start to finish, going above and beyond.

As the evening reached its crescendo, people repaired for after-dinner drinks in the Mandarin Bar. As we toasted and cheered one theme held true: this was the new “roaring 20s” and the spirit of the Chaîne has entered a new decade.

Vive la Chaîne! Happy Chinese New Year!

Preston Thomas
Vice-Chargé de Presse