Dear Friends,

The widely anticipated dinner of the year is here again!

This time, Delegation Escoffier Greater China extends the invitation not just to Escoffier members but to all chefs, gourmands and anyone with a taste for the finer things in life. You will have the once in a lifetime opportunity to savour the creations of four French Master Chefs in one evening. It's certainly an experience not to be missed!

Seats to the Chapter Dinner on March 13 at Park Hyatt are filling up fast, so if you haven't already made your reservation, now's the time.

The dinner is open to all.
Meanwhile, those who have already made a reservation can whet your appetite with the delectable menu below. See you soon!

 
 
GALA DINNER MENU

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Cocktail
Champagne AOC Jean-Yves de Carlini Grand Cru Cuvee Reserve - Blanc
 
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Mise en Bouche
Croustillant d’asperges sauce XO, Saumon et Cauliflower Tataki, Barbagiuan
Crisp Asparagus with XO sauce, Salmon tataki with cauliflower, Barbagiuan
By Master Chef Christophe Megel
Entre-Deux-Mers AOC Chateau Gaury Balette - Blanc 2007
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Marbré de foie gras au chocolat mi-amer brioche au beurre demi-sel
Marbled Goose liver and bitter chocolate, salted butter Brioche
By Master Chef Robert Fontana
Côtes de Gascogne Domaine d' Arton Les Deux Cèdres Moelleux - Blanc 2004
 
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Langouste en bouillon à la Vanille et acidulée de pommes
Lobster in iodized bouillon infused with Bourbon Vanilla Sour and saccharine Granny smith
By Master Chef Didier Corlou
Petit Chablis AOC Domaine Ellevin - Blanc 2004
 
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Boeuf de race du Japon cuit en deux facons, coquillages du moment et légumes en tempura
Duet of cooking Wagyu beef, seasonal seashell and vegetable tempura
By Master Chef Dominique Corby

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Fromage Frais aux épices du Vietnam, Compotée de Fraises
Fromage Fraissa with light Vietnamese spices, Casserole of Strawberry
By Master Chef Didier Corlou

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Croquant de chocolat aux noisettes
Chocolate hazelnut Crunch
By Pastry Chef Ilhame Guerrah

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Pâte de fruit et macarons
Pate de Fruits Cranberry Morello and Green tea Macaroon
By Pastry Chef Ilhame Guerrah

Delegation Escoffier Greater China
2009 Grand Chapter Dinner
13 March 2009 (Friday), 7pm
The Dining Room, 93rd floor, Park Hyatt, Shanghai
1,458RMB (non member);
1,200RMB ( epicurean member )
900RMB (Escoffier member)
Dress code: Black tie & gala dress
For reservations, please call Angela at 1522 110 5726
or email info@disciples-escoffier-china.org or galadinner@disciples-escoffier-china.org

Bank transfer info
Chinese currency

Beneficiary Bank name: Agricultural Bank of China
Beneficiary Bank address:Putuo Branch
Beneficiary Account name:Wang Yu Xing
Account number: 03339300040021775

US$, HK$, €, ?Currency
Beneficiary Bank name:H.S.B.C Hong-Kong
Beneficiary Bank address:1 Queens road Central, HK
Beneficiary Account name:Disciples Escoffier International, Greater China
Account number:491-807772-838
Swift Code: HSBCHKHHKH
Bank Code: 004

Robert Fontana