On Saturday, August 27th, the National Bailliage of Vietnam held an Induction Ceremony and Gala Dinner in Hanoi.

Magnus Scherr, a Member of our prestigious Conseil Magistral, travelled from Seoul, South Korea, to perform the ceremony which featured two promotions; 17 new member inductions into our international gastronomic and hospitality arts organisation; and 15 new member inductions into our wine, spirits, crafted beverage and liquid society, the Ordre Mondial des Gourmets Dégustateurs (OMGD).

After the ceremony, 48 members and guests gathered for a reception followed by a seven-course Gala Dinner par excellence.

RECEPTION

Chicken truffle salad, bao bun, crispy chicken skin
Salmon tartare, black pepper dip, seaweed dust
Profiterole, broccoli mousseline, oyster mushrooms
Jansz Tasmania Premium Cuvée NV - Australia

MENU

Dim sum
Pork and shrimp shumai, foie gras, tobiko
Prawn, sea cucumber, 24k gold
Hokkaido scallop, crab, shrimp, fish roe
Vasse Felix Chardonnay 2018 or 2020 - Australia

Duck and caviar
Crispy duck skin, hoisin sauce, cucumber salsa
Oscietra caviar, pancake crisp
Jim Barry ‘Lodge Hill’ Riesling, 2017 or 2021 - Australia

Burrata
Sichuan pepper dressing, compressed watermelon
garlic and peanut crumble

Black cod fish
Oven-roasted black cod
teriyaki sauce, glazed asparagus, dressed spring onion
Santa Margherita Pinot Grigio
DOC Valdadige, 2019 or 2021 - Italy

USDA Greater Omaha prime beef char siu
Marinated slow-cooked short rib, Chinese spice, pickled cucumber
Laforêt Bourgogne Pinot Noir 2019
Maison Joseph Drouhin - France

Braised Australian abalone
Fried rice, wild mushrooms, Chinese sausage, truffle braising sauce
Château Larose-Trintaudon 2016
Haut-Médoc Cru Bourgeois Exceptionel - France

Dessert
Pandan meringue, mango custard, kumquat sorbet, frozen grapefruit
Jansz Tasmania Premium Cuvée NV - Australia

Tea
Artisinal tea served upon request

The programme of events for the four days of the Grand Chapitre depicted excellence in Vietnam where foreign executive chefs and management were asked to leave all the preparation and execution to the local staff.

August 25th, Thursday
Dinner for VIPs, patrons and foreign guests at Cugini Restaurant, owned and operated by Maître Rôtisseur Nico Ceccomoro.

August 26th, Friday
Vietnamese cooking class at a private villa during the day followed by evening drinks at Culina owned by Maître Restaurateur Le An Truong.

August 27th, Saturday
Induction Ceremony, Gala Dinner and After Party at a five-star hotel.

August 28th, Sunday
International seafood brunch at a five-star hotel and farewell rendezvous at a rooftop bar near Hanoi’s old quarter.

We thank the members who travelled from far and foreign lands: Inducting Officer Magnus Scherr, Roland Hinni (Bailli Délégué of Korea), Johannes Schulte and Chompoo Phanetram (visitors from Thailand), as well as the large contingent from Ho Chi Minh City in attendance who made this occasion both memorable and highly enjoyable. Bravo!

We are looking forward now to welcoming you in Da Nang for our next Grand Chapitre in 2023.

Vive la Chaîne!

Rajesh “Raj” Taneja
Bailli Délégué
Member of the Conseil Magistral