The Bailliage of China and the House of Cognac Camus proudly presented “Camus Ball 3”, incorporating the Bailliage of China East Gala Induction Evening, in the exclusive ballroom of the Shanghai Jing An Shangri-La Hotel.

This was the third Camus Ball held jointly with our Bailliage. As with previous editions of the Camus Ball we shared another night of epic experiences of sight, sound, taste and the celebration of great friendship. The evening’s theme was “Black and White”, accordingly 200 members and guests attended in their black and white costumes.

At the Induction Ceremony in the afternoon, Bailli Délégué Allen Wong, in his capacity as a Member of the Conseil d’Administration, inducted 23 new members and eight new Ordre Mondial des Gourmets Dégustateurs (OMGD) members. New members pledged their oaths and raised their champagne glasses to congratulate each other for joining the Chaîne family.

Deutz Brut Classic Champagne accompanied a myriad of canapés at the reception. Each course for the Gala Dinner menu was selected with great care and beautifully presented by Executive Chef Matthew Bennink.

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Half Blue lobster
carrot puree, beetroot puree, piquillos
yuzu mayonnaise, bisque and Camus XO foam
Gérard Bertrand Gëwurztraminer - Pays d'Oc IGP

Hokkaido scallops
Kaluga Queen caviar, cauliflower puree
green pea puree, Iberico ham, dill oil
Menetou-Salon ‘Les Blanchais’ 2018
Domaine Pellé, Loire Valley

Double-boiled abalone soup
fish maw dumplings, Yunnan truffle
Camus ‘Extra’ Cognac

Braised beef tongue and foie gras terrine
pickled vegetables, fig paste, Pommery mustard reduction
Quintas de Borba Grande Reserva 2015
Alentejo, Portugal

Suckling pig
pork rillette, roasted garlic and maple puree
toasted walnuts
Rioja Las Cenizas 2017
Viñedos Hermanos Hernaiz, Spain

MB6 Australian Wagyu beef striploin
braised oxtail, spinach, butternut pumpkin puree
fried shallot, Shiraz jus
Domaine de la Clapière ‘Cuvée Etincelle’ 2014
IGP Pays d’Hérault

Pineapple nougat glacier
toasted Macadamia nuts, yogurt lime sorbet
coconut emulsion
Sauternes 2019 - Thomas Barton Réserve
Camus Extra Cognac

Of all the lottery gifts throughout the dinner the two most special “Nucleic Acid Prizes” - an iPhone13 and an iPad - were especially to award guests who underwent a COVID-19 Nucleic Acid test within 48 hours of the event. Celebrating in a safe environment has been challenging during the pandemic, therefore, our Bailliage encouraged members and their guests to take a test before attending the event.

An evening of warm camaraderie and fellowship with an atmosphere of amazing ambient lighting, elegant table setting, fascinating stage performances, live music, ballroom dancing and cabaret performances. Many joined the grand party on the dance floor! Everyone was given a set of exquisite Camus Cognac tulip-shaped glasses.

Congratulations and well-deserved applause were given to Executive Chef Matthew Bennink, as we acknowledged the extraordinary work by the kitchen and service brigades.

Vive la Chaîne!

Michelle Yi Sun
Vice-Chargé de Presse, Bailliage of Shanghai