On December 6th, the Bailliage of Beijing welcomed over 80 members and guests into a world of indulgence and refinement at its Gala Induction Evening. The event was held in Grill 79 atop the China World Summit Wing Hotel in Beijing. Bailli Délégué Allen Wong officiated the Induction Ceremony in his capacity as a Member of the Conseils d’Administration and Magistral.

Luxury certainly took centre stage in an unforgettable dining experience. This exclusive event celebrated the world’s most coveted ingredients. Caviar and truffles featured in every dish, each meticulously crafted to delight the senses.

RECEPTION

Canapés
Salmon gravlax | Chive | 10-year Kaluga Queen caviar
Greek feta cheese | Aged balsamic vinegar
Vacuumed watermelon puff | Honey bean | Iberico ham
Champagne Albert Lebrun ‘Blanc de noir’ Extra Brut
(France)

MENU

Terrine de foie gras | Peking duck
9-year Kaluga Queen caviar | Yunnan black truffles
Jelly Coke | Golden brioche | Mixed herbs salad
Devo MV03 - Ningxia (China)

Beef consommé
Yunnan black truffles | Slow-cooked Asian water bamboo
Australian Robbins Island M9 Wagyu beef
Barbaresco DOCG - Orlando Abrigo 2019 (Itlay)

Fresh Canadian Boston lobster “en infusion”
8-year Kaluga Queen caviar
Pickled kimchi | Smoked paprika | Lobster hollandaise
Champagne Boutillez-Marchand 1er cru ‘blanc de blancs’
(France)

Sorbet
“Winter thyme and time”

Grilled A3 Longjiang Wagyu beef tenderloin
15-year Kaluga Queen caviar
Golden potato gratin | Porcini mushrooms | Truffle jus
Château Lascombes 2020
Margaux Classed Second Growth
(Bordeaux, France)

Roast Brie
Yunnan black truffle | Apis Cerana honey
Rye walnut toast
Tapai Shaoxing Yellow Wine 10 years (China)

Valrhona Dulcey chocolate mousse
Berries compote | Pistachio mint sorbet
Valrhona chocolate feuilletine
Bonnezeaux 2014
Château de Fesles (Loire, France)

The evening unfolded in an atmosphere of sophistication, where guests were immersed in the rich flavours of the finest caviar and the earthy allure of truffles, expertly woven into each course.

From the first bite to the last, the dinner offered a seamless journey through unparalleled taste and artistry. Every dish was a testament to culinary mastery.

As we dined, we were enveloped in the elegant ambiance of Grill 79, renowned for its impeccable service and breathtaking views of Beijing's skyline from the 79th floor.

Paired with carefully curated wines from around the world and designed for the most discerning palates, this exclusive experience was a celebration of the senses. Luxury and culinary excellence met in perfect harmony.

Jim O’Neill
Bailli