The Bailliage celebrated World Chaîne Day (WCD) 2025 at the Union Club in Saint John. A private members club established in 1884 the Club has been operating at its current location since 1890.

It was a fantastic and memorable celebration. In fact, this is now a Bailliage of New Brunwick tradition with this the second year WCD has been celebrated. It gets only better! All guests as well as the many chefs who did the cooking were delighted to participate and contribute!

Nine New Brunswick Chefs presented a ‘Taste of the World’: nine World courses with Canadian ingredients and nine Canadian wine pairings.

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Amuse-gueule
Chefs Chris Aerni and Daisy Truong
Rossmount Inn, St. Andrews
Benjamin Bridge Brut Nature Rosé, Nova Scotia

Scallop aguachile and snow crab salpicon
sweet potatoes, avocado, cucumber, lime
cilantro with heat from chilies
Chef Ben Cormier
Origine Cuisine Maritime, Caraquet
Cave Springs Brut Riesling Sparkling, Ontario

“Chicken fricot” and sunchoke poutine râpée
with foie gras chicken ballotine
herbes de sel, herb velouté, celeriac silk
sautéed asparagus, morel mushrooms
Chef Alex Haun
NBCC, Moncton
McWatters Chardonay, British Colombia

Bahn Rrm
New Brunswick raised pork with Vietnamese shrimp
in a soft dumpling on top of a crispy rice wafer
garnished with Acadian Gold caviar
Chef Thane Mallory
Gulliver's World Café, Gagetown
Mercator Compass Rosé, Nova Scotia

Smoked sturgeon belly
potato, leek pirogie, sous vide wild sturgeon loin
king oyster mushroom confit, Acadian Emerald caviar
brown butter emulsion, chives, scallion oil
Chef Markian Shafransky
Acadian Sturgeon and Caviar, Carters Point
Pelee Island Reserve Pinot Noir, Ontario

Dong po rou
Pork belly slow braised with soy sauce
Chinese cooking wine, aromatic spices
Chefs Yan Wang and Mei Xuan
MiMiMi, Saint John
Malivoire Bisous Noir Sparkling Red, Ontario

“Jiggs”
Salt beef, potatoes, carrots, turnip
pickled beets, yellow split peas (Pease Pudding)
Chef Owen Brinson
NBCC, Moncton
Magnetic Hill Levitation Traditional Method Rosé Sparkling
New Brunswick

Birds Hill Wagyu striploin
spring pea and radish tartlet, soy kombu jus
Chef Jordan Holden
Atelier Tony, Dieppe
Henry of Pelham Old Wines Baco Noir, Ontario
Magnetic Hill Marquette Appassimento, New Brunswick

Maple cheesecake
maple sable, lime jelly
Wild Rice Krispie squares
maple marshmallow, smoked pecan crumble
maple cotton candy
Chefs Pierre Richard and Abraham Boisvert
Little Louis, Moncton
Magnetic Hill Maple Swish, New Brunswick

The Bailliage thanked all nine Chefs and the Union Club’s staff for creating such a memorable evening. It was declared outstanding in all aspects.

Cornel Ceapa
Bailli