Friday, September 7, 2012

2012 Chaine Non-Professionals’ Dinner

2012 Non-Professionals’ Dinner
Date: Sunday 4 November 2012

Venue: Raffles City Convention Centre
Fairmont Ballroom 4th floor
Dress: Jacket with Chaîne

Champagne: Louis Roederer Brut Premier NV Champagne
White wine: 2010 Faiveley Chablis
Red Wine: 2009 E. Guigal Crozes Hermitage

Dinner Menu
Chaîne des Rôtisseurs 
Non-Professional Night

6:45 pm Cocktails
 in Fairmont Ballroom Foyer

Doors Open 7:00pm
Guests Seated 7:15pm

First Course Served after
Welcome Speech by the Bailli Délégué

Hand Shucked Oysters with Aji Amarillo

Salad “Flats”
Asparagus, Edamame and Daikon Sprouts with Sesame Dressing
Lemongrass and Galangal Poached Prawns with Passion Fruit, Mango and Chili
Grilled Eggplant with Coconut Labneh, Raddichio, Grainy Mustard Dressing and Sumac
Toasted Quinoa Salad with Tomatillo, Candied Walnut, Mint and Watercress
Smoked Duck Salad with Sesame Plum Dressing and Japanese Cucumber
“Carpaccio” of Air Dried Beef with Dried Muscatel Grapes and Tête de Moine
Castelluccio Lentil Salad with Shave Reggiano, Fresh Herbs and Sherry Dressing
Sea Scallop Ceviche with Asian Kaffir Lime Dressing

Old Timer Soup
The Famous Sup Kambing Prepared by Fook Hoong and His Team

Grilled Oysters Robatayaki Station
Oysters with Potted Onion Butter
Oysters with Red Miso and Sake
Oysters with Yuzu Butter and Aji Panca Sauce

Selection of Signature New Asia Cocktails
Bloody Angel – Pepper Vodka, Gazpacho, Oyster and Lemon Twist
Adeleine’s Oyster – White Rum, Lime Juice, Sugar, Pineapple Juice, Oyster

Equinox Restaurant
Pan-Roasted Foie Gras
Sweet Red Onion Marmelade and Black Pepper Glaze

Noix St. Jacques
Scallop, Cep, Buckwheat, Black Truffle

Szechuan Court
Steamed Dim Sum Action Station featuring Miniature Dim Sum Baskets
Steamed Siew Mai with Kurobuta Pork Topped with Sun Dried Oyster and Sturgeon Caviar
Dumpling of Tiger Prawn with Alaskan King Crab Legs and Watercress
Steamed Dumpling of Wagyu Beef and Morrel Mushrooms with Black Vinegar and Ginger
Chawanmushi with Shimeji Mushroom, Kumamoto Oysters and Bonito
House Made Soya Egg Bean Curd with Fresh Cilantro

Whole Yellowfin Tuna Prepared Sashimi Style with Traditional Accompaniments
Oysters Tiradito with Salsa Criolla, Calamansi and Sea Salt
Mikuni Roll with Unagi, Cream Cheese, Avocado and Tobiko
Chirashi – Chef’s Seasonal Sashimi and Sushi on Rice
Tempura Moriwase – Green Beans, Shitake Mushrooms and Sweet Potato
Rock Shrimp Tempura with Golden Pea Shoots, Edamame and Spicy Cream

Hade Made Taglierini Pasta with Black Truffle and Finished in a Parmiggiano Reggiano Wheel
Prosciutto and Melon, Caramelized Figs and Peppery Arugula
Heirloom Tomatoes Salad with E.V.O.O, Barrel Aged Balsamic and Hand Cut Micro-Herbs

Main Course Selection
Wagyu Short Ribs, Pressure-Cooked, Dorrigo Pepper and Bush Tomato
Steamed Halibut Fillet with Champagne Caviar Sauce, Baby Spinach and Datterrini Tomato
Twice-Cooked Pork Belly, Sous Vide and Roasted, Rosemary-Miso Glaze
Crisp Roasted Chicken, Sesame-Five Spice, Chinese Style
Hand-Made Spaetzle, Forest Mushroom and White Truffle Oil

Selection of Farmhouse and Artisan Made Cheeses
Fresh Grapes, Dried Raisin Branches, Quince Jelly, Vegetable CruditéCrackers and Crisps

Our Baker’s Selection of Signature Breads
Fruit and Nut Breads
Walnut rolls
French Baguette
Sundried Tomato Foccacia
Rosemary and Black Salt “Bagels”
Grissini (Assortment of flavors and colors)
Assortment of Rustic Breads

Sweet Endings
“The Gallery 2.0”
Grand Cru Chocolate Macaroon
Caraibe Chocolate Mousse with Ginger Crème Brûlée
Milk Chocolate Pot De Crème with Pistachio Vermicelli
Chestnut Chocolate Gateau
Strawberry Champagne Panna Cotta
New Version Carrot Cake
Pate à Choux with Lemon Mousseline Cream
Vanilla Bourbon Crème Brûlée with Caramel
Framboise Guimauve, Ivory Chocolate Chantilly Crunch
Strawberry Mint Financier
Red Fruit Tart “A La Francaise”
Vanilla Cinnamon Cheese Cake
Green Tea Macaroon
Caramel Banana Tart
Pistachio “Moelleux” Tea Cake
Lollipop a L’Orange

Molecular Ice Cream and Sorbet Station
Selection of Molecular Raspberry Sorbet and Earl Gray Ice Cream


Thursday, September 6, 2012

Awards, Promotions and New Members for Singapore 2012

Performance Awards

Awards as below may be made to members for long service or to reward contribution made to the organisation and management of La Chaîne.

Médaille de Bronze

For recognition of an excellent contribution or Long Service in the ranks of his Bureau

For an outstanding contribution to La Chaîne a member may be given a Bronze Award.
The criteria generally are “an excellent, an outstanding or an exceptional contribution to the Bailliage, Province or National organisation”.

FONG Cheng Kee   Chargé de Missions Honoraire

HUANG Shang Bai Chargé de Missions Honoraire


Special Ranks: Those members who have maintained membership for 20 years will be awarded the rank and badge of Commandeur.


KOH Lee Boon        Conseiller Gastronomique Honoraire    
Hugo E SCHWARZ  Officier Maître Restaurateur  

Georg S RAUDASCHL Conseiller Gastronomique  


Bailli Délégué

Amedeo Patrick IMBARDELLI   Chancelier  

.........member of the Council who shall be in charge of administration and shall be the deputy to the Bailli.

Mervyn FONG Mun Ngin                       Chargé de Missions


Leroy Edgar MCCULLY     Officier        

Maître Rôtisseur:

Owner, Director, Manager, Head Chef involved in the running of a kitchen

MAITRE ROTISSEUR, DAME MAITRE ROTISSEUR : a proprietor of a restaurant which has a revolving spit whose insignia shall be a silver medal and chain on a tango ribbon with a red border, with the “rôtisseur” escutcheon.

Eric NEO Beng Nung         Chef Rôtisseur   
Ivan YEO Siak Thong         Chef Rôtisseur      

Grand Officier:

Exceptional promotion for an Officier – a gastronome who has distinguished himself through his efforts for La Chaîne, possible after ten years in La Chaîne, but only with approval of the Président.

Gold medal and chain on purple ribbon with two red stripes and an orange stripe in the middle

David TAN Kee Kan           Officier        


Regular members may be elevated to Officier after a minimum of 5 years service at the Bailli’s request or after 10 years at the request of members. Those who serve the Bailliage Council, but do not hold blue ribbon offices may be elevated to Officier after 2 years service 

Gold medal and chain on purple ribbon edged in red

Chua Pin                     Chevalier    

Billy LEE                    Chevalier    

LIM Chee Kian          Chevalier    

LEW Syn Pau             Chevalier

New Members

Maître de Restaurateur:

Owner or Manager of a restaurant who is not involved with the running of the kitchen of his establishment

LIM Li Wei               Maître de Restaurateur

Nicolas PANG Khia Tun   Maître de Restaurateur

Maître Rotisseur:

Owner or Manager of a restaurant who is involved with the running of the kitchen of his establishment

James WIERZELEWSKI      Maître Rôtisseur 


Chevalier:      Four new Non Professional members
The initial non-professional grades of La Chaîne.
Silver medal and chain on purple ribbon edged in light blue

Danny TEOH                        Chevalier    

Michael DORRIS                 Chevalier    

QUAH Soon Hong                Chevalier    

LOH Boon Chye                   Chevalier 

Richard Tan                         Chevalier    

Tan Fong Kum                     Chevalier    

Wednesday, September 5, 2012

2012 Chapitre

2012 Chapitre

Saturday, 20th October 2012

Resorts World Convention Centre, Sentosa
Induction at Leo 3 Level 3
Dinner at Leo 1, Level 1

Arrival 6.00pm - Cocktails
 Intronisation Ceremony 6.30pm
Dinner 8.00pm

Black Tie with Chaîne
Ladies with evening gown

Maître de Cérémonie
Conseil Magistral Dr Ted Lee

Chaine des Rotisseurs' Intronisation Dinner
20 October 2012
Venue: RWS Convention Centre
LEO 1 & 2


 Butler Pass Canapes
– Chef Michael Muller

Bonbons de foie gras au chocolat
Rillette de thon a la moutarde
Tomate et burrata  cocktail
Moules de bouchot en cromesquis
St Jacques en croute de pain
Croustillant de ris de veau

Champagne Laurent Perrier Brut NV en magnum


Intronisation Ceremony


Amuse Bouche (not displayed in menu)
– Chef Michael Muller
Oeufs en Meurette
Champagne Laurent Perrier Brut NV en magnum

1st Course
 – Chef Tomonori Danzaki
Surprise de Chez Robuchon
Champagne Dom Perignon 1996


2nd Course
– Chef Michael Muller
Petit pain de Tourteau aux algues
Coulis de crustaces au piment d’Espelette
King Crab brioche with seaweed served with spicy shellfish sauce
Domaine Christian Moreau Pere et Fils Chablis Grand Cru “Les Clos” 2008


3rd Course - Soup
– Chef Michael Muller
Le jus d’une Bouillabaisse servi avec sa rouille en espuma
Fillet de rouget a l’unilatéral sur lit de ratatouille
Bouillabaisse soupe with rouille espuma
red mullet and ratatouille
Domaine Christian Moreau Pere et Fils Chablis Grand Cru “Les Clos” 2008

4th Course - Intermezzo (not display in menu)
(Pastry Chef - Kenny Kong)
Kir Royal au cassis avec son espuma de Champagne rosé
Cassis kir royal and Rose champagne foam

5th Course
(Crockfords Grill – Chef Felicien)
Cuisse de grenouilles au Lard fume cuite au sautoir
Emuslion de moutarde a l’Ancienne
Sautéed French frog legs with pork belly dusted Dijon mustard
Domaine Bouchard Père et Fils « Le Corton » Grand Cru 2002

6th Course
(Osia – Chef Douglas)
Agneau de Lait en deux cuissons sur une confiture d’orange et tamarin
Puree de panais a la menthe et grain soufflés au lard et a la moutarde
Milk Fed Lamb Short Loin and Neck
Orange Tamarind Confiture, Parsnip Mint Purée, Puffed Grains ‘Bacon Mustard’
Château Pichon Longueville Comtesse de Lalande 2001

7th Course - Cheese
Chariot de fromage affine
Selection de pain de chez Joel Robuchon
W & J Graham’s Vintage Port 1994

8th Course - Sweet Temptation
(Pastry Chef - Kenny Kong)
Chocolate marine delight
Grand cru chocolate supreme with bluing cherry chutney
Apple mint parfait
Chateau Doisy-Vedrines 2001

Coffee & Tea
Castarede Bas Armagnac X.O. 20 ans d’age