Wonderful oriental cuisine at the Four Seasons
" At the end of the sumptuous repast, Bailli Délégué Victor Papadopoulos profusely thanked Chef Guan Ruijiong and .. Leonidas Lenidou "
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
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