Audition of Spring

Taipei, March 27, 2020 At Toscana in the Sherwood Hotel

” Each participant’s temperature was measured and recorded on the guest list “

Here in Taiwan, we are lucky and very blessed given that there are relatively few COVID-19 cases (fewer than 400 as at April 14th). I assume we can also say that we have hardly any unreported cases as the authorities stepped early in, set proper measures in place and communicated clearly to the public.

TIME magazine recently published an interview with Tsai Ing-wen, President of Taiwan, in which she expressed pride in the achievements made by the country – the authorities and the population.

As she said, society at large here in Taiwan is having an important role in the success by strictly following the rules on staying at home and keeping the prescribed social distance. The painful memory of the 2003 SARS outbreak which left Taiwan quite scarred is not forgotten.

Whilst there is not a complete lockdown, restaurants and hotels have nevertheless seen a dramatic decline in revenue from having far fewer customers willing to risk going out to eat or stay.

However, we did manage to hold a Bailliage dinner on March 27th at the Toscana Restaurant of the Sherwood Hotel. This was after we communicated with everyone booked to reconfirm their willingness to still participate.

Each participant’s temperature was measured and recorded on the guest list (required by the government for events like this). The seating arrangement was made with a wider gap between the chairs.

RECEPTION

Canapés
Osetra caviar
Serrano ham with melon
Champagne Perrier-Jouët Grand Brut NV

MENU

Carpaccio of Japanese scallop
sea urchin, red radish
Champagne Perrier-Jouët Grand Brut NV

Wagyu tortellini with black truffle
beef consommé
Lost & Found Chardonnay 2017 – Sonoma, USA

Homemade tagliolini, Boston lobster ragu
Lost & Found Chardonnay 2017 – Sonoma, USA

US WYO Murraymere Farms prime bone-in striploin steak
fermented black garlic, asparagus, mushroom, baked potato
Lost & Found Pinot Noir 2017 – Sonoma, USA

Italian cheese platter, grapes

Cannoli Siciliani, fresh berries

Macchiato

Trained in Italy, Hong Kong and other culinary capitals, the Toscana chefs incorporate Michelin star-worthy ideas into their recipes. Diners can enjoy authentic Italian cuisine prepared by experienced chefs in a Mediterranean setting full of passion and delight. The exciting and elegant dining experience is in no small way complemented by the Tuscan marble interior and floor to ceiling windows that overlook a beautiful verdant garden.

It was a lovely evening with lots of chats till very late. Among the participants were at least five medical doctors. There was much talk about the SARS epidemic and what had been learned from it in the context of the current worldwide crisis.

Paul Wyss
Bailli Délégué

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