The Ritz Carlton Sanya Yalong Bay in China’s tropical city of Sanya on Hainan Island hosted this lavish Grand Chapitre weekend.

Despite the challenges of COVID-19 related travel restrictions, a total of 222 members and guests joined this magnificent event which included many island activities. It was held in conjunction with Camus, the fifth largest cognac producer in the world.

Bailli Délégué Allen Wong, Member of the Conseils d’Administration and Magistral, presided over the Induction Ceremony. From Shanghai, Shenyang, Qingdao, and Suzhou 18 new Chaîne members and three new Ordre Mondial des Gourmets Dégustateurs (OMGD) members were inducted. Six members were promoted. Both Silver Commandeur and Bronze awards were given to Jenny Tseung for over a decade of active membership and support.

Following the Induction Ceremony, a magnificent evening with the theme “Enchanted Forest” was prepared in conjunction with Cognac Camus. On arrival members and guests enjoyed appetizers and champagne in a fantastical setting which included a musical fairy flutist, baby rabbits, brightly coloured parakeets, a mermaid and a white horse.

The Gala Dinner, which included ballroom dancing, modern dance, acrobats, live band, raffled prizes and much more, dazzled everyone.

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Bakery selection
Fushan coffee roll, jishiteng leaf roll, Signature bread
passion fruit butter, truffle butter, coconut butter

Caviar
Kaluga Queen 8,9 & 10 Tri Vintage Caviar
Champagne Nicolas Blanc de blancs

First course
“Hainan seafood symphony”
sea urchin, peony shrimp, crab, local sardines
Champagne Deutz Brut Classic
(served from magnums)

Soup
“Sea and Land Treasure”
Doubled boiled chicken soup, fish maw
bamboo mushroom, sea cucumber
seafood spring roll

First main
Gragnano paccheri pasta with spiny lobster
Alsace Riesling - Philippe Dreschler

Sorbet
Homemade calamansi sorbet
Camus Cognac, fresh blueberry

Second main
Taste platter of 15-year Kaluga Boutique caviar
Camus ‘Intense Classics’ XO Cognac

Third main
Baked Hainan black pork
black truffle, fresh fig, Port wine sauce
Petit Mont
Baima Snow Mountain, Yunnan, China

Fourth main
27-days dry aged Wagyu beef sirloin M6-7 Grade
Camus Cognac, black garlic sauce
Château Pedesclaux
5th Growth Pauillac, Bordeaux, France

Dessert
Xinglong coffee panna cotta
chocolate cream, passion fruit cream
chocolate pearl, microwave sponge
Camus ‘Intense Classics’ XO Cognac

Petits fours
Mango  |  Lychee  |  Xionglong chocolate
Sauternes - Thomas Barton
Bordeaux, France

Given the Chaîne’s gourmet heritage the menu was the night’s focus. The dinner once again demonstrated the epitome of the unique ability and single-minded pursuit of the Chaîne in China in conjunction with Cognac Camus. Each dish and wine pairing were rich and varied. The cognac was flexible and exquisite. A climatic experience was created.

At the close of the evening, Bailli Délégué Allen Wong together with Alexa Camus, Vice President of Camus Brand, presented Chargé de Missions Honoraire Colin Young, the Ritz-Carlton’s General Manager, with the Bailliage’s Plaque of Appreciation in the presence of the hotel’s kitchen and service brigades.

Everyone was then invited to the after party to enjoy free-flowing Camus cognac and wine.

Vive la Chaîne!

Steven Weathers
Chargé de Presse