China Dinner
Bailliage of Beijing
Beijing, November 17, 2020
Art of luxury and luxury in art
" Beef Rossini with Chateau d'lssan was a fantastic pairing and a true delight of the night "

On November 14th, the Bailliage came together for a combination of art, wine and food at the iconic Hotel Éclat Beijing.

Almost 40 members and guests, including His Excellency Dudley McKinley Thomas, the Ambassador of the Republic of Liberia, celebrated our first and only “black tie” event of 2020. It personified the spirit of the Chaîne guiding us through a culinary journey of art, wine and food.

The evening started in the hotel’s sumptuous Presidential Suite, which is an art museum itself. We sipped Champagne whilst exploring the suite and viewing original artworks by Dali, Picasso and Warhol which adorn the walls. As we socialized, we also enjoyed a nearly limitless supply of caviar and other delectable hors d'oeuvres.


Kaluga Queen caviar
Seafood apple roll
Smoked salmon and cream cheese on pumpernickel
Croquette with black garlic dip
Champagne Louis Roederer Brut Premier NV

We moved from the Presidential Suite to George’s Restaurant located next to the hotel’s lobby. Once we took our seats, champagne flowed freely and the night of luxury began.


Oyster “Perles Noires” No. 3
sour apple salsa, champagne jelly
Champagne Louis Roederer Brut Premier NV

Avocado with crab meat
ginger and sesame dressing
La Belle Angèle Syrah Rosé 2018
Languedoc, France

Opera Bombana signature dish by Chef Andrea
Beef cheek with saffron risotto

Norwegian salmon fillet
asparagus, pumpkin, dill oil, citrus cream sauce
Mercurey Blanc 2017 - Château de Chamirey
Mercurey AOC, Burgundy

Green apple sorbet

Beef Rossini
mashed truffle potato, baby carrot
Yunnan autumn black truffle, red wine sauce
Château d’lssan 2009
Margaux Third Growth, Bordeaux

Homemade white chocolate mousse
strawberry jam, chocolate biscuit
Torbreck ‘The Bothie’ Muscat à Petits Grains 2011
Barossa Valley, Australia

Petits fours
Homemade chocolate and nuts chips | Coffee and meringue
Raspberry financer | Passionfruit lollipops

The first dish of oyster “Perles Noires” No. 3 served in an “ice cave” was a truly spectacular idea by Executive Chef Ray Chen. As the night progressed, we had a surprise course of beef cheek with saffron risotto from Opera Bombana - the Michelin Plate awarded Italian restaurant in Beijing.

Beef Rossini with Chateau d’lssan was a fantastic pairing and a true delight of the night. We finished the meal with a beautifully plated dessert, complete with a Verona white chocolate bust of a classical figure.

Always full of surprises, Hotel Éclat finished the evening with some luxury digestifs, including Remy Martin XO, the Glenrothes Scotch, and Graham’s Tawny Reserve Port.

We toasted! We cheered! We all look forward to a bright 2021!

Vive la Chaîne!

Preston Thomas
Vice-Chargé de Presse