September marks the end of the monsoon season in southeast Asia and thus is the perfect time for visiting Yangon, Myanmar’s former capital city, which for centuries has played an important role in the region.

On Friday evening Maître Hôtelier Alexander Scheible hosted the “Welcome” Dinner at the Rose Garden Hotel.

The following day, the Induction Ceremony took place at the beautiful ballroom of the Strand Hotel built in Victorian-style by two brothers Aviet and Tigran Sarkie. Opened in 1901 it is one of the most famous hotels in Yangon. A marvellous location for this exciting part of the Chapitre!

Bailli Délégué Magnus Scherr welcomed international guests from Malaysia, Hong Kong and Thailand. He then introduced Inducting Officer Bernhard Brender, Member of the Conseil Magistral from Korea. As the appointed representative of President Yam Atallah, Bernhard took the oath before inducting new members into the Chaîne and the Ordre Mondial (OMGD).

Heralding a great evening to come, Deutz Champagne Brut Classic NV and canapés were served, the quality of which raised our already high anticipation of sumptuous food and wines to come.

For the traditional Gala Dinner everyone moved to the Strand Restaurant where Philipp Eckert, newly-inducted as Échanson, and Maître Rôtisseur Patrick Perie told us about the wines and menu.

MENU

Duo of Hokkaido scallop and tuna tartare
olive tapenade, gazpacho sauce
Riesling Kabinett ‘Blue Slate’ 2016 - Dr Loosen

Burgundy veal cheeks soup
preserved pork skin, cabbage
Bourgogne Chardonnay 2015 - Vins Des Chaponnières

Salmon fillet soufflé “Auberge de L'Ill”
Amarone della Valpolicella Classico 2014 - Villa Girardi

Red wine confit plum, Armagnac sorbet

Roasted lamb loin
spinach mousse, venison/celeriac Parmentier
cocoa demi-glace, foie gras
Domain Louis Martini Cabernet Sauvignon 2009 - Napa Valley

“Chocolate decadence”
white chocolate truffle, chocolate
espresso moelleux, salted caramel cream
Graham's 20-Year-Old Tawny Port

Coffee and tea
Petits fours

The evening ended with accolades for the Strand Hotel’s General Manager, Vorana na Champassak and his excellent team.

Sunday was brunch time at the Savoy Hotel where Maître Hôtelier Tim Reus and Executive Chef Florian Eberhardt looked after us excellently.

This Grand Chapitre with its three days of event was a great success with members looking forward to many more to come.

Magnus Scherr
Bailli Délégué