Members of the Bailliage of Yaoundé and their friends met up at “Chez Kalli”. The meal was part of the “culinary world tour” and was held at the restaurant owned by the National Bailliage’s Conseiller Culinaire. She prepared a fabulous traditional Greek meal for us.

Our Bailli Délégué gave an update on membership figures for the Bailliages of Yaoundé and Douala. Of this year’s 25 members, the Bailliage will be saying goodbye to 4, who have been called away to serve on other shores. But we hope that Egyptian Ambassador Dalia Ghubrial joining up will open the door for new members. The goal is to have at least 50 members in both Bailliages: Yaoundé and Douala.

Our Bailli Délégué took the opportunity to clarify two important words that are used extensively by Rôtisseurs:

“Gastronomy”, which describes everything to do with the way humans feed themselves. It’s about all the rules that define the art and luxury of eating well, an understanding of cuisine, the sequence of a meal and the art of tasting and appreciating dishes.

The word “gourmet” refers to a cultural ideal associated with the culinary arts of gastronomy or haute cuisine, characterised by the preparation of sophisticated, even elaborate, dishes and the aesthetically well-balanced presentation of meals with a series of contrasting dishes, which are often fairly rich. “Gourmet” is a gastronomic concept associated with haute cuisine and the culture of eating well.

This time, our journey took us to Greece for the evening. A country of ancient traditions as well as prestigious dishes and flavours.

In Greece, the marvels of the ancient world are all around you. The capital is packed with classics like the Parthenon and the Acropolis. The Peloponnese is home to some of Greece’s most significant archaeological sites.

Greek cuisine is simple, varied, traditional and generous. It is characterised by sharing dishes laid out in the middle of a large table. It uses fresh, local, sun-drenched ingredients, and the dominant flavours are olive, oregano and honey. It may have been inspired by a range of different influences, but it has its very own identity. The menu that was served is the perfect illustration of that.

Meze, Greece’s equivalent of tapas, is a selection of hot and cold starters. Moussaka is made up of layers of aubergine and mincemeat, covered in béchamel sauce and baked in the oven. Yiouvetsi is a Greek pasta dish made with chicken, lamb or beef.

For dessert, halva is a semolina pudding made with raisins or almond and cinnamon, while ravani, which is very popular in Greece, is a delicious dessert made using semolina, lemon zest and lemon juice.

The festive atmosphere lasted throughout the evening.

Chloé Balanos
Bailli Délégué