OMGD China Dinner

Bailliage of China
Beijing, March 27, 2021

At Cépe in the Ritz-Carlton Beijing Financial Street
" we celebrated the art of the table and our bonds of friendship "

After a brief 15-month hiatus, the Ordre Mondial des Gourmets Dégustateurs (OMGD) group in Beijing celebrated the arrival of spring with an exploration of the white wines and cuisine of Alsace. It was the third in our ongoing series of wine tastings in honour of France’s rich oenology.

Our cocktail hour, with flutes of champagne and Alsatian-inspired amuse-bouches, was a moment for our wine-loving connoisseurs and confrères to reminisce, as well as to welcome new members and guests.

At the start of our dinner, we dedicated our event to all our front-line workers, to the women and men who raise, produce and deliver the food and wine to our table.

A lovely surprise of the evening was a video greeting of congratulations and support from Dominique Crenn, Executive Chef and co-owner of Atelier Crenn in San Francisco. She is the only female chef in the USA with three Michelin stars.


Pâté en croûte, sauerkraut tart with caviar
Champagne Deutz Brut Classic NV

Tuna with cucumber, dill, sea urchin
Pinot Blanc ‘Les Princes Abbés’ 2017
Domaines Schlumberger - Alsace

Salt and rye roasted lamb
navarin bouillon, tender garden roots, rice
Riesling Grand Cru ‘Saering’ 2017
Domaines Schlumberger - Alsace

Duck foie gras “au torchon”
Riesling jelly, pickled celery
Pinot Gris ‘Les Princes Abbés’ 2017
Domaines Schlumberger - Alsace

Pork rack marinated in beer
barley-mustard crust
vegetable baeckeoffe (traditional Alsace casserole)
Gewurztraminer Grand Cru ‘Kessler’ 2017
Domaines Schlumberger - Alsace

cassis-poached pears, pistachio ice cream
Gewurztraminer Vendange Tardive 2011
Trimbach - Alsace

The Ritz-Carlton’s Executive Chef, George Vanyi, brought to our table his passion for Alsace’s rich culinary traditions. Using classical French techniques perfected in the kitchens of New York’s three-Michelin-star Per Se restaurant and the luxurious international properties of the Four Seasons and Ritz-Carlton Hotels, Chef George dazzled us with modern interpretations of Alsatian dishes that were understated in their complexity and richness.

Along with these deeply inspired courses, we tasted outstanding white wines from Schlumberger and Trimbach, two eminent families whose dedication to excellence in winemaking made Alsace famous the world over.

It was another memorable evening of extraordinary wine and food, as we celebrated the art of the table and our bonds of friendship.

Merci beaucoup and vielen dank to Executive Chef George Vanyi, Food and Beverage Manager Benjamin Hafner and their hard-working teams. Many thanks also to our wine supplier, our confrère Davide Lupi of CWS, for his valuable support of the OMGD in Beijing.

Vive la Chaîne!

Michael Delacruz

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