The Tradition of Fine Dining: A Peek Into the Exclusive 45th Induction Dinner of International Gastronomic Society Chaines de Rotissuers

    These are just some of the basic rules to follow when at a Chaine des Rotisseurs dinner: “No salt, no pepper; Water is served only upon request. No talking about religion nor politics; Conversations should be limited to subjects about living the good life.” The international gastronomic society’s 45th induction, held at Shangri-La at the Fort’s Grand Ballroom, began with cocktails—including Bailli Delegue National des Philippines’ Michel and Amparito Lhuillier’s own namesake champagne, a Lhuillier Rose Brut NV, along with pisco sours and an oven-roasted baby Iberico pork, befitting the evening’s Peruvian theme. Vice-charge de Missions de Manille Sanjeeb Gopaldas explained that the dishes, while prepared by Samba’s Peruvian chef Carlos Huerta Echegaray—were off the menu, and exclusive to the members and guests of Chaine. These included the duck magret in tiradito sauce, river prawn escabeche, sous vide north Peruvian style lamb shank, and 85% Peruvian cacao marquise. Throughout dinner, an Inca musical was performed by dancers on stage. At a day and age where everything is on full speed, Chaine succeeds in promoting the art and tradition of fine dining, preserving the camaraderie of the table.

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