On January 17th, members and friends of the Chaîne gathered in the vibrant mountain city of Chongqing for an unforgettable three-day celebration culminating in the Chongqing and Chengdu Joint Induction Gala Dinner. It was hosted at The Westin Chongqing Liberation Square.

From the first welcome sips of champagne to the final toast of the evening, the gathering was defined by warmth, camaraderie, and a shared passion for fine dining. Together we reaffirmed the culinary society’s enduring spirit of gastronomy, tradition, charity, and friendship.

Distinguished officers, members, and guests were welcomed from across China and around the world. Members travelled from Hong Kong, Malaysia, Myanmar, Singapore, and various Chinese cities including Beijing, Chengdu, Shanghai, and Wuxi. Many were accompanied by family and friends. Their presence transformed the occasion into more than a formal Induction Ceremony. It became a heartfelt reunion of old friends and a joyful meeting of new ones.

A warm welcome and shared traditions
The Gala Evening opened with welcoming remarks from the Bailli of Chongqing, Bruce Gao. And John Shen, Bailli of Chengdu who expressed gratitude to the officers and members of both the Chongqing and Chengdu Bailliages, as well as to the international guests whose participation made the evening a truly global celebration. Special appreciation was extended to the officers of the China National Bailliage for their leadership and continued support of local chapters across the country.

Guests were invited to embrace the cherished traditions of the Chaîne: to focus on the pleasures of gastronomy and fellowship, setting aside discussions of politics, religion, and business. This simple yet powerful guideline fostered an atmosphere of relaxed elegance. Conversation flowed as freely as the wine and every guest could fully immerse themselves in the culinary journey ahead.

The evening’s menu was presented by the Executive Culinary team of the hotel in close collaboration with the Chongqing Bailliage officers. Each course was thoughtfully designed and paired with carefully selected Chinese wines to achieve harmony between flavour, aroma, and presentation.

A culinary journey through Chongqing and beyond
Inspired by the landscapes and seasonal bounty of Chongqing’s mountainous regions, the Gala menu celebrated local ingredients elevated through refined culinary craftsmanship. The chefs explored produce from multiple highland districts, weaving the spirit of the mountain city into every dish.

The evening began with delicate canapés paired with a traditional-method sparkling wine from Ningxia which set a lively, celebratory tone. A series of cold starters showcased nuanced regional flavours: from marinated scallops accented with numbing pepper and pickled ginger to abalone infused with plum wine and osmanthus. A comforting aged chicken soup with fish maw followed, offering warmth and depth.

The main courses highlighted both land and sea. A crispy red grouper, enhanced by the distinctive fragrance of Wanzhou pepper, demonstrated the bold character of Chongqing cuisine. Whilst a char-grilled, dry-aged Wagyu beef course paired richness with precision. Complementing these dishes were premium Chinese wines from renowned terroirs in Ningxia, Shandong, Xinjiang, and Yunnan. Each pairing was selected to reflect both the diversity and growing sophistication of China’s wine landscape.

The menu continued with homestyle specialties that paid tribute to regional culinary traditions, including a nourishing pork soup and vibrant wok-fried dishes. A fragrant baked rice with cured sausages and prawns provided a comforting centrepiece before the meal concluded with elegant desserts and petit fours that blended classic techniques with local flavours.

Throughout the dinner, guests experienced not only exceptional cuisine. There was also a narrative of place. An exploration of Chongqing’s character expressed through taste, aroma, and artistry.

To view the respective videos please click the following links:
Welcoming Dinner
Induction Ceremony
Gala Dinner

Charity, community, and lasting connections
Beyond gastronomy, the event carried a deeper purpose through the Chaîne’s charitable initiatives. Members generously supported the ACCR (Association Caritative de la Chaîne des Rôtisseurs) charity project, reinforcing the organization’s commitment to giving back to the community. This spirit of generosity added meaningful dimension to the celebrations, reminding participants that shared meals can also inspire shared compassion.

The organizers expressed heartfelt thanks to the local Chongqing members whose dedication and support made the event possible. Their efforts ensured a seamless and memorable experience for all attendees and laid a strong foundation for future collaborations. The success of the gathering strengthened confidence and enthusiasm for continued exchanges in 2026 and beyond, where food and wine will once again serve as bridges for friendship.

Memories to carry forward
As the three-day programme ended, participants reflected on the richness of the experience. Every shared table, every carefully crafted dish, and every conversation contributed to a collection of memories that will endure long after the event. What began as a formal Induction Dinner evolved into a warm and powerful affirmation of the Chaîne’s global community.

The Bailliage officers extended sincere appreciation to all who travelled from near and far, thanking them for entrusting their time and friendship to Chongqing. The gathering demonstrated how gastronomy can unite people across cultures and borders, creating moments of genuine connection.

With glasses raised in a final toast, members looked ahead to the next reunion. Confident that wherever the Chaîne meets again, the same spirit of fellowship will flourish. Until that time, the values of the organization remain alive in every shared meal and every friendship formed.

Vive la Chaîne - the spirit of gastronomy endures!

Bruce Gao
Bailli of Chongqing