The Bailliage’s fourth dinner of the year so far took place in the Seasons Oriental Restaurant of the Four Seasons Hotel.

Champagne “R” Ruinart was much enjoyed at the reception. The menu prepared by the Chef Guan Ruijiong and his team was as below.

MENU

Scallop dumplings
diced celery, sweet peppers, caviar

Golden crispy-fried Chilean sea bass
Chinese magic chili, peanuts

Black tiger prawn coated with oriental batter
wrapped with diced pickled vegetables
mayonnaise, finely shredded potato

Hong Kong style red rice rolls
filled with sautéed diced prawn and shiitake mushrooms
unagi sauce

Braised king prawn
barbecue peanuts, lemongrass sauce

Sautéed fillet of sea bass
in black bean sauce
broccoli florets

Seafood fried rice
edamame beans, egg, XO sauce

Peking Duck
freshly prepared by the Barbecue Chef
flour pancakes, scallions, cucumber, hoi sin sauce

Australian Onyx beef
Hong Kong style braised beef sauce
green asparagus

Sweet and sour Iberico pork
strawberry, pineapple, sweet peppers, pine nuts

Braised egg noodles
minced chicken, pak choi
mild crushed bean sauce

Red fruit compote
crunchy meringue, vanilla Namelaka
red fruit gelato

WINES

Johannisberger Riesling Kabinett 2021
Weingut Johannishof (H.H. Eser), Rheingau, Germany

Planeta Chardonnay 2021 - Sicily Italy

Penfolds ‘Bin 128’ Shiraz 2020 - Australia

Alpha Estate Omega 2018 - Amyndeon, Greece

At the end of the sumptuous repast, Bailli Délégué Victor Papadopoulos profusely thanked Chef Guan Ruijiong as well as Grand Officier Maître Restaurateur Leonidas Lenidou, who is Head of Food and Beverage of the Four Seasons Hotel. Last but not least, congratulations for the wine pairings went to Head Sommelier Mrs Stalo Arambantzi who is a Maitre Sommelier in our Confrerie.

Vive la Chaîne!

Victor Papadopoulos
Bailli Délégué
Member of the Conseil Magistral