1. 1. Search the archives GO PHILIPPINES CHAPITRE CEBU, MARCH 27, 2015 BAILLIAGE OF CEBU Our 22nd Annual Gala Induction event was this year held at the Waterfront Cebu City Hotel & Casino. The establishment, which has 561 guestrooms and suites, is prominently situated at the heart of the citys commercial and business district. With its reputation for hosting grand occasions it was the ideal choice for our Chapitre the highlight of our 2015 programme. The theme for evening was The Four Seasons A Gala of Epicurean Transitions. As bets such a formal event the ladies wore long gowns and the gentlemen had the option of a tuxedo or Barong Tagalog (the embroidered formal shirt which is considered the national dress of the Philippines). General Manager Grant Jefferies and his staff gave everyone a warm welcome and provided impeccable service throughout the evening. SUBSCRIBE TO THE CHANE E-NEWS A SAVOIR Thailand - Alan Kam Hungary - Ariany Kavir USA - Adi Kohler China - Allen Wong Australia - Luke Turner PARTNERS WarningWarning: mkdir(): Permission denied in /data/www/v2/news_online/include2/checkdir.php/data/www/v2/news_online/include2/checkdir.php on line 1515 WarningWarning: copy(/var/www/v2/news_online/uploads/images/s_02069/fb/thumb-355x235-provisional.jpg): failed to open stream: No such le or directory in /data/www/v2/news_online/story.php/data/www/v2/news_online/story.php on line 9898 La copie du chier a chou... FRANCAISENGLISH Chane Online News Actualits en ligne / News On-Line CHINA DINNER (698) 2015 INTERNATIONAL GRAND CHAPITRE & AGM (603) PORTUGAL - FERNANDO MESSIAS (532) SINGAPORE 40TH ANNIVERSARY AGM & DINNER (409) AUSTRALIA - LUKE TURNER (354) MOST VIEWED FUTURES CHAPITRES DINING EVENTS CRUISES OTHER EVENTS HOME INTERNATIONAL FUTURE EVENTS PAST EVENTS A SAVOIR ORDRE MONDIAL OTHER NEWS
2. 2. The Induction Ceremony was presided over by our own Bailli Dlgu, Michel Lhuillier, in his capacity as a Member of the Conseil Magistral. More than 20 new and existing members received their Chane regalia respectively for the rst time or as a promotion. The menu and wines for the celebratory dinner which followed were: AUTUMN Smokey forest mushrooms on Porcini soil Balsamic reduction and olive oil caviar Beaujolais Villages, Domaine de la Roche Rose, Moillard 2013 Autumn wreath, pumpkin marshmallows spiced pecans and pomegranate spheres Pouilly Fum Les Griottes, Jean-Pierre Bailly 2011 WINTER Sweet potato espuma oregano, bacon bits, cheese straws Gigondas, Cellier des Princes 2009 Miso black cod on radish puree Chablis, Domaine de Perdrycourt 2012 SPRING
3. 3. Mangosteen and coconut sorbet Chablis, Domaine de Perdrycourt 2012 Pistachio-coated loin of lamb, lavender jus onion compote, spring vegetables Chteau Fombrauge, Saint-milion Grand Cru 2011 & 2006 SUMMER Parmesan ice cream Tomato jam, hazelnut gremolata Morgon, Moillard 2012 Chocolate Plaisir sour cherry and berries semi-freddo on sabl au citron Pouilly-Fum Les Terrasses, Jean-Pierre Bailly 2010 It was a wonderful event, full of formality and tradition but with light-hearted enjoyment also much in evidence. Amparito Lhuillier, Bailli
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