The Bailliage’s first event of 2017 was held at ElEfante Restaurant, a cosy eatery well-known in Shanghai for its Mediterranean cuisine.
French oysters, shucked to order
Champagne Taittinger Brut Réserve
Harissa tomato jam, puffed black rice and avocado
2014 Eroica Riesling - Columbia Valley, USA
Foie gras ‘Opera’
strawberry, macadamia and maple syrup nougatine
2010 Oremus Aszú - Tokaji, Hungary
Seared Norwegian salmon confit
greens, lemon foam and green oil
2012 Puligny-Montrachet, Joseph Drouhin - Burgundy, France
Iberian pork belly
purple potato, piquillo peppers
sautéed Swiss chard, pickled mustard
Calderara Sotana Etna Rosso, Tenutta delle Terre Nere - Sicily, Italy
cauliflower, arugula pistou, pickled raisins
2013 Stag’s Leap ‘Artemis’ Cabernet Sauvignon - Napa Valley, USA
hazelnut mousse, Frangelico, chocolate
Graham’s 10-year-old Port - Douro, Portugal
Dinner was prepared by three very talented chefs headed by Executive Chef Carlos Sotomayor. Joining him on the evening was French Chef, Michael Wendling of Cuivre, and American Chef, Austin Hu of Madison.
Together they prepared a tapas style sharing menu that was a treat for the circa 60 members and guests. Much acclaim was given for each course but special mention must be made of the very interesting ‘gin and tonic’ salmon in the canapé selection at the reception.
Following the dessert it was time to welcome and thank our three chefs with the presentation of certificates, thus capping another highly successful Chaîne dinner getting the Bailliage’s programme of events for 2017 off to a very auspicious start.
Jean-François “Jeff” Longueville
Vice-Chargé de Missions