The COVID-19 pandemic led to the postponement of 2020’s Grand Chapitre twice! Finally, in June this year the previously drawn up programme could be carried out successfully and smoothly almost unchanged. Beautiful locations were visited, interesting excursions took place, high-class lunches and dinners enjoyed.

Thursday 9th
Welcome dinner at the restaurant By Chiel in Zutphen.

Friday 10th
Visit to Delden with a tour of Twickel Castle, walk to the Orangery for refreshments followed by lunch provided by Alco van Berkel in his Hotel-Restaurant de Zwaan.

Dinner was at Landgoed Hotel and Restaurant Carelshaven where Alco and Evelyn van Berkel welcomed us with bubbles and very tasty amuse-bouches, after which dinner was served.

Saturday 11th (daytime)
Visit to Ootmarsum with its museums, art galleries and the historic old village. We discovered that a very expensive whisky is made in the distillery. Singraven Castle was also explored with its water mill. A delicious lunch was enjoyed.

To commemorate the Grand Chapitre a pin was designed for all participants. It depicted the Gelderland and Overijssel flags, Twickel Castle and the Chaîne logo. Furthermore, everyone received a ‘goody bag’ from Landgoed Twickel.

Saturday 11th (evening)
The Induction Ceremony was led by our own Bailli Délégué Honoraire Gerrit de Kiewit with the support of Bailli Délégué Siebe Stellingwerff Beintema, Chancelier Elio Machillanda, Conseiller Culinaire Piet van den Bosch and Chargée de Presse Honoraire Cressida Esmann.

Guests were welcomed with a festive glass of bubbly. Ribbons and pins were presented to 33 members of whom the following were promoted:
- Elio Machillanda - Chancelier
- Michiel van der Horst - Argentier
- Piet van den Bosch - Conseiller Culinaire
- Yvo Erades - Échanson
- Harm Bodewes and Leo Langeveld - Baillis

Furthermore, new members were inducted into the Ordre Mondial des Goumets Dégustateurs (OMGD).

De Bloemenbeek’s Executive Chef Matthijs Mulder and his brigade ably designed a beautiful dinner in which local products had the star role. Front of house, the service brigade was led by Maître d’Hotel Sofien Oueslati and Noor Krooshoop. Noor is the young Sommelier who is going to be representing the Netherlands at the 2022 International Final of the Jeunes Sommeliers Competition. The floral table decorations provided by TIMO Creations in Ter Aar were delightful.

MENU

Local beef from the valley of the River Dinkel
served marbled and tartare
balsamic mayonnaise
seared baby onions, Saint Paulin cheese

Twente asparagus
shiitake from Tilligte, potato crackers
hollandaise sauce

Roast monkfish
pearl couscous, Twente mustard sauce

Roast roe deer
organic Linda potatoes, pistachio crunch
elderberry gravy

Apple compote with tarragon
Bourbon vanilla ice cream

Espresso with friandises

WINES

2019 De Hakenberg White (Johanniter)
Wijnlandgoed - Twente, Netherlands

2020 Chasselas ‘Vieilles Vignes’
Domaine Schoffit, Alsace

2018 Côtes du Rhône Blanc
‘Tradition Prestige’ (Viognier)
Charles Tyrand, Rhône Valley

2018 Chȃteau Saransot-Dupré
Listrac Cru Bourgeois - Bordeaux

2003 Chȃteau La Tour Blanche
Sauternes Premier Cru Classé - Bordeaux

After an enjoyable musical performance that was the interlude mid-way through the dinner service, everyone moved seats so conversations with different people could take place.

With coffee served, Conseiller Culinaire Piet van den Bosch thanked the brigades for their flawless performance.

Sunday 12th
A visit to Museum MORE in Ruurlo Castle and a farewell lunch in Engelenburg Castle completed the programme. After justified words of thanks to Jurgen Luppes and his members of staff, we said goodbye and the journey home began.

The Bailliage of Netherlands can look back (tired but satisfied) on a very successful Grand Chapitre. Heartfelt thanks went to everyone who made it all possible!

Based on an in-depth report by Siebe Stellingwerff Beintema, Bailli Délégué