China’s new Bailliage of Wenzhou successfully held its inaugural Induction Ceremony and Gala Dinner at the Sheraton Wenzhou Hotel.

Two master chefs, William Wu and Stefano de Geronimo, designed and prepared a six-course menu served in the hotel’s Banquet Ballroom.

The event was attended not only by the Wenzhou new members and their guests, but attendees also came from all over China, including Shanghai, Chengdu, Wuxi, Shenzhen, Chongqing, and Nanning, as well as Macau.

Whilst enjoying the exceptional cuisine everyone also had the chance to taste the fine selection of wines presented by David Qian, a professional Sommelier who was newly-appointed as Vice-Échanson.

David did a fantastic job pairing the wines with the chefs’ dishes.

Background on the chefs …

William Wu - the new Bailliage’s Vice-Conseiller Culinaire - is Executive Chef of The Hongta Hotel, a Marriott Luxury Collection Hotel in Shanghai. His specialties include Mediterranean, French and Italian cuisines. William has 20 years’ experience as an Executive Chef in 5-star hotels.

Italian-born Stefano De Geronimo is an acclaimed Pastry Chef with three decades of hospitality profession experience around the world.

Stefano is currently Managing Director and Co-founder of Seven Senses Total Dessert Solution. From creating Italian gelatos to French pastries and cold press juices, Stefano and his staff are - as the name indicates - looking to offer a total solution.

Both chefs are passionate about culinary arts. During dinner they introduced each dish to the members who were full of praise for the amazing banquet prepared.

MENU

Asian-style marinated soft cure New Zealand scampi
Mojito jelly, Beluga caviar, scampi oil
and
61 degree sous-vide egg
Parmesan cheese, Iberico ham, black truffle
Château Saint Roch
Côtes du Roussillon Vieilles Vignes Blanc 2016
Languedoc-Roussillon, France

French beef consommé
confit of duck, goose liver ravioli
Château Saint Roch
Côtes du Roussillon Vieilles Vignes Blanc 2016
Languedoc-Roussillon, France

Maine lobster ‘en papillote’
Territorial Vineyards Pinot Noir 2009
Willamette Valley, Washington State, USA

Lemon sorbet with apple puree

Slow-cooked Australian M6 beef medallion
Brie and cauliflower puree, braised porcini mushroom
arugula pesto, Port wine jus
Tre Bicchieri Gambo Rosso 2013
Marche, Italy

Blueberry mousse on madeleine
chocolate cup
Tre Donne Moscato D’Asti 2016
Piemonte, Italy

In the coming months, Bailli Richard Liu and his Bailliage officers will be organizing many diverse and exciting food events for the members to experience the “Ou Cuisine” of Wenzhou.

The local Bailliage’s Board is committed to be creative, passionate and professional as they work together to develop the Chaîne in Wenzhou.

Richard Liu
Bailli