China Grand Chapitre
Bailliage of Shanghai
Shanghai, December 10-12, 2020
Consolidation of China's 2020 Chapitres
" an excellent weekend "

The highlight of the Bailliage’s Grand Chapitre programme of events was on December 11th starting with the Induction Ceremony and continuing with a joint gala evening with the Cognac Camus “Caribbean Expedition” Ball.

Glamour and entertainment showcased the “Caribbean Expedition” theme through decoration of the ballroom at the JW Marriott at Tomorrow Square and the dishes created by an amazing line up of 10 chefs brought together for this evening.

The decision for Shanghai to take on a Grand Chapitre this year was a brave and challenging one. In hindsight the successful effort was due to the hard work of many Board members from Bailliages throughout China. Gary Shuai, Bailli of Chongqing, spearheaded the organisation.

China’s 2020 Chapitres were consolidated into one event in Shanghai.

Despite people’s concerns with flying, China’s ability to effectively control COVID-19 saw a record 74 new members being inducted into the Chaîne and 10 inducted into OMGD (Ordre Mondial des Gourmets Dégustateurs). The Induction Ceremony was presided over by Bailli Délégué Allen Wong in his capacity as a Member of the Conseil d’Administration.

The job of presenting a truly culinary experience was under the direction of Conseiller Culinaire Alan Orreal-Liang, Culinary Director of Shanghai Disney Resort. A team of nine other Chefs from Shanghai, Shenzhen, and Chongqing worked together to develop their respective courses.

They were assisted by the competitors from China’s first Jeunes Chef Rôtisseurs Competition held the day before. This was an excellent opportunity for them to gain valuable experience in how to prepare a large-scale culinary experience for guests with high expectations.

Each course was thoughtfully designed and refined. The quality was amazing for the scale of the event making it probably our best gala dinner to date. This opinion was echoed by many of the ‘foodies’ present.

During dinner, the entertainment told the story of a princess and pirate through beautifully choreographed dances such as Viennese waltz, rumba and the highly energized tango.

The programme continued with the presentation of the winners of the National Final of the Jeunes Chefs Rôtisseurs Competition. [Ed. See separate article]

The evening concluded with Allen Wong and Cyril Camus jointly presenting certificates of appreciation to the Chefs. A big thank you was given to the excellent team at the JW Marriott for hosting this memorable evening. Members danced into the night to the music from the excellent band with award winning singer Alina.

Of course more Camus Cognac helped make it a memorable night.

Lorin Young
Conseiller Gastronomique

Other elements of the programme

Friday, December 10th
- new members orientation session including how to operate and gain maximum benefit from the Chaîne membership platform
- “Taste of China” dinner paired with Chinese produced red, white and yellow wines. A delightful departure from western cuisine setting of the China tradition. Sixty members were joined by the Jeunes Chefs Rôtisseurs Competition team after their two days hard work.

Sunday, December 12th
During the day a tour of award-winning Kaluga Queen Caviar Farm had been organized by Chancelier Kevin Chang. To get there the party of 12 members journeyed by high-speed train.

Once at their destination the visit commenced at the sturgeon farm where they saw the pools in which the sturgeon are raised. Lunch was local Quzhou cuisine. All agreed it had been a very worthwhile, educational journey during which they learnt how caviars are prepared as well as how to taste and measure the diameter of the ‘pearls’ thus identifying different ones.

During the visit the following were tasted:
- nine-year Hybrid and 10-year Russian caviar paired with Champagne Perrier-Jouët Grand Brut which enhanced the creaminess and flavours of each.
- 15 years Kaluga caviar with Chinese Maotai spirit - a surprisingly wonderful pairing, totally unexpected.
- in the ice cellar, following the tradition, 20-year Beluga was paired with Russian Vodka.

It was a blast! Despite the cold weather, an unforgettable voyage filled with endless joy and laughter.

In the evening, a Chef’s Table dinner with a theme of “Perfect 10” at the Aurora Restaurant of the Disney Resort Hotel saw 10 courses of fine food partnered with high quality wines. Truly, the event rounded off an excellent weekend.

Allen Wong
Bailli Délégué