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The Beverly Hills Bailliage Induction Ceremony

Updated: Jan 24


Sir Laurent Khaiat, Bailli (President) of La Chaine des Rotisseurs - Beverly Hills Chapter, Princess Karen Cantrell, Dame and Vice Consieller Gastronomique of La Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


On Sunday, January 15th, 2023, Santa Monica's The Upper West Restaurant played host to the The Beverly Hills Bailliage Induction Ceremony with an exceptional culinary black tie event that left foodies and guests alike in appreciation. The restaurant presented a thoughtful dining experience that featured a multi-course meal prepared by Chef Nicholas Shipp and his creative team.


As guests waited for the program to begin they were treated to a selection of light appetizers and sparkling wines. While all were mingling and chatting, the chefs worked diligently in the kitchen, carefully preparing each dish to perfection.


The evening began when Philip Kress, Bailli Provincial for the Far West Province, shared the respected history of the Chaines des Rotisseurs followed by the formal induction of new members and officers.


Akemi Khaiat - Vice Chancelier Argentier

Princess Karen Cantrell - Dame de la Chaîne, Vice Consieller Gastronomique

Joey Zhou - Chevalier

Inna Tiler - Dame de la Chaîne

Jennifer Wright - Dame de la Chaîne

Lena Evans - Dame de la Chaîne


Sir Laurent Khaiat, Bailli (President) of La Chaîne des Rotisseurs - Beverly Hills Chapter, Lady Akemi Khaiat - Dame and Argentier of La Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


Sir Laurent Khaiat, Bailli (President) of La Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Joey Zhou, Chevalier de la Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


Sir Laurent Khaiat, Bailli (President) of La Chaîne des Rotisseurs - Beverly Hills Chapter, Lady Inna Tuler - Dame de la Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


Sir Laurent Khaiat, Bailli (President) of La Chaîne des Rotisseurs - Beverly Hills Chapter, Lady Jennifer Wright - Dame de la Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


Sir Laurent Khaiat, Bailli (President) of La Chaîne des Rotisseurs - Beverly Hills Chapter, Lady Lena Evans - Dame de la Chaîne des Rotisseurs - Beverly Hills Chapter, Sir Philip Kress, Bailli Povencial - Far West


Laurent Khaiat, Beverly Hills Bailli, shared kind words about the chapter and thanked the Chef and culinary team of the Upper West. John Cronin continued the evening and led the guests on a wine journey of pairings. The salad course featured a Chopped Salad with grilled red pepper, fennel, celery, apple, feta cheese, red onion, and bulgur, dressed with a tangy and flavorful Champs vinaigrette. The salad was a delightful start to the meal, and paired with a glass of Prosecco Trevino D.O.C from San Venanzio, Italy, adding a nice sparkling touch to the start of the meal.


Bailli Laurent Khaiat, shared kind words about the chapter and thanked the Chef and culinary team of the Upper West. Vice Echanson, John Cronin, continued the evening and led the guests on a wine journey of pairings.


The salad course featured a Chopped Salad with grilled red pepper, fennel, celery, apple, feta cheese, red onion, and bulgur, dressed with a tangy and flavorful Champs vinaigrette. The salad was a delightful start to the meal, and paired with a glass of Prosecco Trevino D.O.C from San Venanzio, Italy, adding a nice sparkling touch to the start of the meal.



The main course was a showstopper, featuring a Braised Short Rib and Pistachio Crusted Baja Striped Bass. The short rib was cooked to a perfect tenderness and the pistachio crust added a nice crunch to the fish. The mashed potatoes, tarragon pesto, and Fresno haricot verts amandine were all delicious accompaniments. The flavors and textures in this dish were perfectly balanced. The main course was paired with a Sauvignon Blanc from Wither Hills, Marlborough, New Zealand, 2021 and a Cabernet Sauvignon from Adelaida, Paso Robles, CA, 2019, adding a nice vinous touch to the meal.


For dessert, the meal ended on a sweet note with the Brioche Bread Pudding, a warm and comforting dessert with a rye whiskey caramel and crème anglaise. The fresh berries on top added a nice touch of freshness to the dish. The Chocolate Cream Pie with mandarin orange curd and whipped crème fraîche was also a standout. The crust was flaky and buttery and the filling was rich and chocolatey, with a subtle citrus flavor from the orange curd.


Overall, the meal was an elegant and delicious dining experience. The flavors and presentation of each dish were exceptional, the service was top-notch, and the wine pairing was spot on.


The Upper West Restaurant has always been known for its exceptional cuisine, and this event was no exception. The chefs truly outdid themselves and provided a meal that will be remembered for a long time. It was a night of great food, great wine, and great company, and it was truly an unforgettable dining experience.


By:

Karissa Yson Rischall, MBA

Vice Chargée de Presse








The Beverly Arts News is sponsored by JHSZ International Art Institute







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