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