On the evening of January 24th, the Bailliage of Shanghai marked a historic milestone: its 40th anniversary. The Chapitre was held at The Portman Ritz-Carlton Shanghai which is a venue synonymous with timeless elegance and impeccable service. The Gala Dinner was not merely a celebration of longevity, but a resonant tribute to four decades of culinary diplomacy, Franco-Chinese friendship, and unwavering commitment to gastronomic excellence.

The event unfolded under the evocative theme “From Paris to Shanghai: 40 years of glamour and glory”, weaving together the heritage of the world’s oldest gastronomic society which was founded in 1248 under the patronage of King Louis IX of France with the dynamic, cosmopolitan spirit of Shanghai as a global epicentre of food culture.

As noted in the official documentation of the 2026 “Shanghai Global Taste” initiative, Shanghai stands at the forefront of international culinary convergence. Hosting nearly 10,000 foreign-cuisine restaurants representing 43 countries it’s a living testament to the city’s openness and sophistication. This context made the Bailliage’s ruby jubilee not just an internal commemoration, but a significant cultural moment within Shanghai’s broader gastronomic calendar.

At 4pm, the Induction Ceremony commenced in the Li Su Room being a solemn yet joyful rite affirming new members into this prestigious brotherhood of gastronomes, reinforcing the continuity of tradition across generations.

Please click this link to view a video of the ceremony:  Video

The evening began with meticulous ceremonial preparation: table settings adorned with bespoke floral arrangements inspired by the mixed style of Paris and Shanghai; the Chaîne flag ceremoniously hoisted and show plates, place cards, and menus thoughtfully positioned. All was executed with the precision expected of both the Chaîne and the Portman Ritz-Carlton.

The reception in the foyer at 6pm set the tone for the evening’s grandeur: flowing Champagne, hand-crafted canapés, and animated conversations among members, sponsors, and distinguished guests including representatives from the French Consulate General, who from French charm to the cosmopolitan heart of Jing’an underscored the enduring bridge built between French culinary philosophy and Shanghai’s evolving palate.

Dinner was held in the Ballroom. A longstanding partnership with the Bailliage dates back to its earliest gatherings at Villa Basset, the very residence where France first established consular presence in Shanghai in 1980. This highlighted symbolic continuity.

Please click this link to view a video of the Gala Evening: Video 

Once again, the Portman Ritz-Carlton Shanghai was specially selected as the dinner provider. It applies a tradition of legendary service to create the more remarkable and memorable gatherings as well as a high standard of service that has made the Ritz-Carlton name synonymous with luxury.

MENU

Amuse Bouche
(Chef Benny & Chef Xian)
15-year Ramasses II caviar
with marinated crab roe and crab meat

Appetizer
(Chef Maxime)
Foie gras terrine
with sundried apricot and Ningxia wine jelly
beetroot reduction, fig compote

Soup
(Chef Xian)
Lobster bisque
wanton fritter, salmon roe

Main Courses
(Chef Xian)
Baked herb-crusted Glacier 51 Tooth fish
oyster cream sauce
or
(Chef Maxime)
M8 tenderloin
black garlic and eggplant caviar
burnt spring onion and Doubanjian sauce
Guanaja chocolate, porcini powder

Dessert
(Chef Xian and Chef Maxime)
Hazelnut chocolate cream Napoleon
caramelized walnut, caviar

Petits fours

WINES AND SPIRIT

Champagne
Deutz Brut NV
Nicolas 1er Cru NV

White
Domaine Schlumberger 2005 - Alsace

Red
Aspirant de Beychevelle 2017 (en Magnum) - Bordeaux
Dolfi Pretorius 2018 - Toscana

Whisky
Le Breuil Single Malt NV - Normandy
a French single malt whisky produced by
the Distillerie du Château du Breuil

Beyond the plate, the evening pulsed with cultural resonance. A specially commissioned video spotlighted the conservation of culinary resources which reinforced the Chaîne’s dual mission of celebration and conservation.

The presentation of the 20-Year Commandeur Award to Xavier Pignel-Dupont by Bailli Délégué Allen Wong was a poignant highlight, recognizing decades of leadership and quiet dedication to the ideals of “Gastronomy, Fellowship, and Excellence”.

Equally moving was the collective appreciation bestowed upon the entire Portman Ritz-Carlton kitchen brigade and service team. Each member lined up on stage to receive an official plaque, their uniforms immaculate, their pride palpable which was a powerful reminder that behind every legendary meal lies an ensemble of unseen artisans.

After the amazing dinner, the ballroom lights dimmed to a soft indigo hue. The dance floor opened. Accompanied by the third live musical set which was a curated blend of French chanson, Shanghai jazz standards, and contemporary global melodies. Members took to the floor in spontaneous, joyous movement.

This was more than entertainment: it was fellowship embodied, rhythm as ritual, and the shared language of delight that transcends borders, titles, and time. In that moment, under the glow of crystal chandeliers, amidst laughter and clinking glasses, the Bailliage of Shanghai did not merely mark 40 years; it reaffirmed its living, breathing, dancing heart.

As the final notes faded and guests departed into the crisp Shanghai night, one truth lingered: that 40 years is not an endpoint. It’s a vantage point from which the Bailliage looks forward with renewed vision, deeper roots, and an unshakable belief that the most profound connections are forged, quite literally, around the table.

Let’s look forward to the next event, stay tuned. Many thanks!

Vive la Chaîne!

Dan Pang
Vice Chargé de Presse
Bailliage of Shanghai