The Bailliage’s third event of the year was a ‘Summer Night Dinner’ held at Link Restaurant in the Conrad Shenyang. Sixteen members and guests came together to delight their palate with pleasing libations and to share their passion for the Chaîne.

Celebrating a beautiful late summer evening as autumn approaches, Chef Gordon and his team had prepared a Mediterranean-inspired menu. The table decorations complemented the theme of the night with lemon tree leaves, lemons, white flowers and white tinted hurricane lamps.

The evening started with cocktail creations “French Amorous” and “Italian Revival”, accompanied by a canapés selection consisting of tomato bruschetta, chickpeas and chorizo, as well as albondigas [Ed. Spanish tapas meatballs]. Whilst observing the city’s sunset and taking in the outstanding views from Level 88 at Conrad Shenyang’s Link Grill Restaurant, we were able to meet and engage with old and new friends.

The ensuing dinner took us on a special culinary journey perfectly prepared by Chef Gordon, Chef Jacky and served by a warm, friendly and professional service team. Each course was provided feasts for eyes and palates. The dishes combined traditional recipes with modern cooking methods, complemented by distinct presentations. Senses of sight, smell and taste were delighted perfectly each time.

MENU

Duck liver and confit of duck leg terrine
poached pear, fig
Miraval Rosé 2020 - Provence, France

29 vegetables and pulse broth

Slow-cooked red shrimp
kale and mussel sauce
Skalli ‘Terroir’ Chardonnay 2018
Languedoc-Roussillon, France

Sea buckthorn sorbet with sea salt

"Duo of lamb"
24-hour sous-vide lamb shoulder
peas, caramelised shallots
Chargrilled lamb loin
couscous, garlic and mint puree, lamb jus
Michele Chiarlo Barolo DOCG 2014
Piedmont, Italy

Lemon tart, peppermint ice cream
pistachio macaroon

All in all it was a great evening. After all the restrictions, we believe it is a sign of wonderful things to come!

Erich Kaiserseder
Vice-Conseiller Gastronomique