It's time to move to the hotel.

We will leave our training place and the Novo Bar. We must remove all the personals documents and informations. Here we take away the "communication board". We clean all and we will return the restaurant to his owner.

Let's pack everything. We have spend 3 months there, it' swas great ! Everybody will remember it. We take back everything, including the beers samples. Wilson Xiong is happy, we move to the hotel.

The time is over, now let's go to the operations !

Our big ball room can hold up to 500 pers.

Here the first test with a banquet for 300 pers, a wedding.

The chinese executive sous-chef from Chongqing, Andrew Lei is satisfied.

Finally the day we have all working so hard and so long is finally arrived.
Today 18th of december 2007, 250 persons are invited for our grand ceremony party.

The party was set in the grand ball room, the biggest ballroom in the city center, located on the 9th floor of the hotel.
It's a set dinner of chinese food but of course as a French and international hotel, we are included 2 westerns dishes, the starters and the dessert.

My assistant Simon Zhou has prepared a great Foie Gras Creme de Cassis for the first dish in individual service.

Big job for everyone, western cooks, chinese cooks, bartender, hostesses, waiters, waitress, all the F&B team was there, 180 employees to make it success.


The show was a group of brazilian and russian dancers. About 25 pers.ncers.

Inside and outside, the party is everywhere...

The outside of the hotel with traditional flowers for the grand opening day.