This year for World Chaîne Day (WCD), the Bailliage of Chongqing celebrated in the clouds at the Shua Restaurant of the InterContinental Hotel, which is a new landmark in Chongqing.

Even though the world is still facing the challenge of the epidemic, we were pleased that 63 members and guests joined the event. It was a great honour to welcome passionate attendees from other Bailliages such as Chengdu, Wenzhou, Shanghai, Shenzhen, and even Macau.

Acquaintances and old friends were so happy to see each other offline for this year’s World Chaîne Day.

French cuisine influenced the “egg-cellent” courses of our meal. The menu was designed and orchestrated by gastronomist, Chef Melvin, who has devoted half his life to culinary arts. The WCD egg theme inspired his design.

Paired with caviar, the selected king crab had a creamy texture. Foie gras followed, with mellow taste. Pea and asparagus soup as beautiful as it was delicious. The main course trumped them all: juicy and soft Wagyu ribeye with a special sauce and delicate “sandwich”.

In an ambience of joy, guests rushed from table to table, extending toasts with pure delight celebrating World Chaîne Day together.

MENU

‘Amuse bouche’
King crab leg, bottarga, caviar
Champagne Perrier-Jouët Grand Brut NV

Torchon of foie gras, pistachio cake
Luigi Bosca ‘Finca La Linda’ Torrontés
Salta, Argentina

Pea and asparagus soup
sous-vide cod, soft boiled egg
Pecorino foam

Raspberry sorbet, poached pear “24 Karat”

Wagyu M5 ribeye
red wine braised boneless short rib “sandwich”
morel, au jus natural
Campo Largo Cabernet Sauvignon
Central Valley, Chile

Mandarin orange cheesecake
grapefruit gel, lemon cream, shortbread
Decaumont Brandy - France

Finishing dinner and moving through the crystal corridor, we had the privilege to visit the outdoor terrace not yet officially opened. Panoramic views of Yangtze and Jialing Rivers converge. The electric night skyline provides a feast for the eyes. After that, we returned to the Maven Bar at Hanging Gardens to extend a delightful evening into the early hours of the following day.

Vive la Chaîne!

Bruce Gao
Vice-Chargée de Presse