THE gourmet club, Chaine des Rotisseurs, hosted a function in the JW Marriott on April 2 at which two famed wine producers, Etienne Hugel from Alsace and Nicholas Jaboulet, matched each course with classic wines such as Hugel Gentil and Hermitage "La Chapelle".

With the theme "Shanghai 360 degrees", those attending were directed by a rotating menu centred upon a compass, which helped them to "navigate the senses." Each course was served with a meticulously selected wine.

Matthias Schumm, executive chef of the hotel, leading a team of about 12 assistant chefs, had started preparation days before.

Their creations included slow roasted spiced duck, gingered beetroot salad with mango and cilantro sesame dressing, 3 In Bed (roast tomato and bread soup, avocado and king crab soup and green tea consomme), beef medallion with scallop, foie gras and pumpkin lasagne with port wine glaze.

The highlight of the night - even beyond the wines - was the Meyer lemon and olive oil sherbet. It was contained inside a large ice cone, under which had been placed ice and an ice-cube light. When this course was served, all the lights in the hall were turned off and queues of waiters holding the shining cones emerged from the kitchen ceremonially, creating a nice scene. (Star News)