The Chaine Guy Savoy Dinner

THE GUY SAVOY DINNER

with Guy Savoy himself in attendance

@ RESTAURANT GUY SAVOY

CASINO LEVEL 2

MARINA BAY SANDS CELEBRITY RESTAURANTS

Weds, the 19^th September 2012

Cocktail Reception 7:00pm

Dinner 7.30pm

Dress Code: Jackets with with Chaine ribbons for members

As one of France’s most celebrated chefs, Chef Savoy has been awarded the Legion d’Honneur from the French Minister of Agriculture (2000) and the French President (2009), and was voted France’s Chef of the Year by his peers. Chef Guy Savoy’s restaurant in Paris is considered one of the finest haute-cuisine establishments in the world and has three Michelin stars

Guy Savoy is the Head Chef and owner of the eponymous Guy Savoy restaurant in Paris and sister restaurant in Las Vegas.

The Paris restaurant has garnered the 3 Michelin stars, being elevated in 2002. The restaurant has been ranked multiple times in the restaurant Magazine’s Top 50 Restaurants in the World. The Las Vegas restaurant has garnered the 2 Michelin stars.

Menu Chaîne des Rôtisseurs

19^th September, 2012

“Concassée” of oyster, seaweed and lemon granite

“Concassée” d’huîtres, granité algues et citron

2000 Dom Perignon, Moet & Chandon

∞∞∞∞

Heirloom tomatoes “façon” tartare and salad,

tomato tartelette and tomato “powder”

Tomates “d’autrefois” en salade et tartare,

tartelette de tomate, “poudre” de tomates

2004 Ch. Smith Haut Lafitte Blanc

∞∞∞∞

Lobster “etuvée”, peaches and chanterelles, “gelée tiede”

Homard etuvée, peches et girolles, “gelée tiede”

2004 Ch. Smith Haut Lafitte Blanc

∞∞∞∞

Caviar and potato “stones”, smoked egg sabayon

Caviar et pommes de terre en galets, l’oeuf en sabayon fumé

2004 Dominique Laurent 1^er Cru Les Poruzots

∞∞∞∞

Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter

Soupe d’artichaut à la truffe noire, brioche feuilletée aux champignons et truffes

2002 Domaine Michel Gros Vosne-Romanée 1er Cru Aux Brulees

∞∞∞∞

Pan-seared Duck breast, eggplant “gianduja”, sauce “au poivre”

Magret de canard poêle, “gianduja” d’aubergine, jus au poivre

1995 Ch. Troplong Mondot en magnums

∞∞∞∞

Chocolate Orb

Boule noire

2000 Tommaso Bussola Recioto della Valpolicella

Cognac Hennessy XO

ELECTION OF NEW ARGENTIER

NOTICE OF NEW ARGENTIER 2012-13

Officier Dr. Leroy Edgar McCully

At our last Council meeting on the 10th July, it was revealed that Bailli Délégué Honoraire, David Chong, decided to step down from the Council, and also to withdraw from his appointment as temporary Argentier, due to work pressure. Council then unanimous elected Officier Dr. Leroy Edgar McCully as the new Argentier for 2012-2013.

Message from our Bailli Délégué

Dear members,

I wish to advise that David Chong has had to step down from the Council and as his role as Argentier. After so many years of continual commitment to our Bailliage his business commitments have made him make this tough decision. I would like to thank you David for his wonderful commitment serving in many roles including many years as Bailli Délégué.

I am delighted to announce that the Council has appointed Dr Leroy McCully as the new Argentier for this year. Leroy is known to most of you as was elected to the role of Auditor at our AGM in March. I personally thank Leroy for stepping up to fill this very important Council role and we all look forward to working with him.

We will shortly be announcing the appointment of the second auditor to join Ling Tok Hong on the Council.

Best Regards

A.Patrick Imbardelli

Bailli Délégué

2012 CHEFS' TABLE

2012 CHEFS’ TABLE

@ CHEF DANIEL`S KITCHEN

Saturday 4 August

Cocktail Reception 12.30pm

Gala Luncheon 1.00pm

Dress Code: Smart Casual (with Chaine for members)

Members Only Event (60 pax max)
(Guests will be placed on Wait List first with Members given priority)

MENU

Passed Around Canapes

Louis Roederer Brut Premier NV Champagne

(by Chef Daniel Koh)

FANTASEA

(Norwegian Shrimps Tartar with Alaskan King Crab, Asian Salad 

& Black Garlic Rouille)

2004 Domaine de Chevalier Blanc

(by Chefs Louis Tay, Heman Tan & Joe Yap)

&&&

Steamed Razor Clams with Three Treasures & Sauce Yuzu

2004 Domaine de Chevalier Blanc

(by Chefs Ivan Yeo & Jackson Goh )

&&&

Roasted Whole Foie Gras with Apples, Prunes in Armagnac

2004 JJ Prum Wehlener Sonnenuhr Riesling Spatlese

(by Chef  Daniel Sia )

&&&

Grilled Monkfish Fillet with Yacon “Tsutsumi”, Sansho Meyer Lemon & Baby Spinach

2004 Domaine  Fourrier Gevrey Chambertin VV

(by Chefs Edmund , John Sloane & Leons Tan )

&&&

Five Spiced Braised Pig Tail with Cherry Tomato Candied & Black Vinegar Reduction

2001 E. Guigal Chateauneuf-du-Pape

(by Chefs Daniel Koh & Derrick Ang)

Lychee & Lime Sorbet

(by Chef Daniel Koh)

&&&

TONGUE TO TAIL

Quatro of Veal Tongue, Tajima Ribeye, Beef Tendon,  Oxtail & Bone Marrow Pie)

1996 Château L’Eglise Clinet en Magnums

(by Chefs Robin Ho, Eric Neo & Karl Dobler )

&&&

CHEESE SENSATION

Crispy Tarago River Triple Cream smothered with Walnut, Strzelecki Goat Blue & Jensens Red Washed  

1985 Warre Vintage Port

(by Chefs Jason Lee  & Dennis Thng )

&&&

Dark Chocolate, Sable Verton with Caramelized Banana & Vanilla Ice Cream

1985 Warre Vintage Port    

(by Chef Daniel Koh)

    &&&

Freshly Brewed Coffee or Selection of Fine Teas

Armagnac Castarède Hors d’Age – 20 ans d’age

2012 Chaîne des Rôtisseurs Golf Tournament & Dinner

Chaîne Golf Tournament

@ Sentosa Golf Club, Serapong Course

Tuesday 21st August 2012
Maximum: 48 pax for Golf
120 pax for Dinner

Reservations closes Monday, 13^th August 2012

Tee Off Times:

1^st tee: 12:35 pm

10^th tee: 12:34 pm

Chaîne des Rôtisseurs Golf Dinner

Cocktails from 7:00 pm 
Dinner from 7:30 pm

Dress Code for Dinner:

Smart Casual with Chaine Ribbons

Golfers’ Repast Par Excellence Menu

Cocktail – Canapes

Duval Leroy Brut NV Champagne

Torchon of Foie Gras with Beet & Hibiscus Glaze, Orange Salad, Soft Greens

2008 Bernard Defaix Chablis 1er Cru, Cote de Lechet Reserve

Shellfish Custard with Sea Urchin & Cauliflower Foam

2008 Bernard Defaix Chablis 1er Cru, Cote de Lechet Reserve

Boston Lobster Ravioli in Taggeschie Olive, Roma Tomato & Basil Bouillon

2008 Bernard Defaix Chablis 1er Cru, Cote de Lechet Reserve

Challand Duck Breast with Quince Jelly, Saffron Turnip, Date Puree & Pomegranate

Jus

2008 Chateau La Croix Figeac

Braised Wagyu Short Ribs with Crispy Beef & Shallot Salad, Bone Marrow Sauce

2008 Esprit de Pavie

Ceneri Cheese of Brillat Savarin Royal, Baby Mache, Dried Fruits & Walnut Toast

2001 Ch. Doisy Vedrines

Valrhona Bitter Chocolate Mousse & Pear Sorbet

1994 Graham Vintage Port

Illy Coffee / Selection of Fine Teas

Armagnac Castarède Hors d’Age – 20 ans d’age

Frozen White Truffle & Macaroon

Dinner Amical at Gattopardo

Chaîne Dinner Amical at Gattopardo

 featuring the Wines of Petrolo

Date: Thursday, 28^th June 2012

Venue: Gattoprado Italian Grill & Pizza Bar
11 Canning Walk Fort Canning Park
Fort Canning Hotel Singapore


5 seats left!

Cocktails at 7pm

Dinner at 7.30pm

Dress Code:  Jacket with Chaîne Ribbons

Owner & Winemaker of Petrolo, Luca Sanjust, and will showcase their flagship 100% merlot (Petrolo Galatrona) and their 100% Sangiovese (Petrolo Torrione). Sanjust left a successful career as a painter to make wine at his family’s estate in Tuscany.

 Menu

Chef Lino Sauro

Our Selection of Canapés 
served in the Lounge

Champagne Jacquesson N° 734

Crudo Di Ricciola e Ricci di Mare 
Amberjack Belly Tartar with Sea Urchin


 Champagne Jacquesson N° 735

Prosciutto di Parma Pio Tosini 
e Burrata di Andria

24 Months Aged Parma Ham “Pio Tosini” with Fresh Burrata Cheese

Petrolo Torrione 2008

Risone Con Polipo Brasato 
e Midollo di Bue
“Risone” Pasta with Braised Octopus and Bone Marrow 


Petrolo Torrione 2009

Stracci con Scampi 
e N’duja di Spilinga

Homemade Pasta “Rags” with Scampi and Spicy Calabrian Pork Sauce

Petrolo Galatrona 2008

Baccala‘ al Forno con Riduzione di Vino Rosso 
e Spinaci 
Baked Salted Cod Fish with Red Wine Reduction and Baby Spinach 


Petrolo Galatrona 2007

Spalla di Agnello, Rosmarino 
e Salsa di Carrubo

Slow Cooked Braised Lamb Shoulder with Rosemary Sweet Potatoes and Carob Sauce

Petrolo Galatrona 2000

La Cassata

Sicilian Traditional Ricotta Cheese Cake with Candied Fruits and Chocolate Bits

SanPetrolo 2002

Coffee/Tea

All Bookings to:

CK Cheong, Charge de Mission
c/o Win Sin
12 Woodlands Link
Singapore 738740
Fax: +65 6755 9903


NEW Email: ChaineSgp@gmail.com