In honour of World Chaîne Day’s 10th Anniversary, on two nights separate groups (because of the numbers wishing to participate) of members and guests gathered for a cultural and culinary exploration under this year’s global theme: “Tastes of the World”.

On this special occasion, our Chaîne table was transported to a lesser known yet deeply rich culinary heritage that of Lithuania’s noble cuisine, shaped by centuries of cross-cultural influences and royal refinement.

The presentation by our hosts and Professional members, Saulius and Reda Kupcinskas, guided us through the layers of Lithuania’s gastronomic legacy. From the influence of Queen Bona Sforza and her introduction of Italian vegetables to the surprising ties between Lithuanian royals and the Ottoman court.

In a spirited nod to historical customs, guests toasted “Į sveikatą!” while being handed stemless vodka glasses (kulawka). Thankfully without smashing them on the floor as tradition once demanded. During an intermission between courses, a lively dancing session brought a delightful energy to the evening, echoing noble customs where music and movement broke up long, luxurious meals.

A key part of the evening’s narrative was the shift from service à la française to service à la russe with a noble twist a transformation that refined high society dining.

For centuries, service à la française featured multiple dishes served simultaneously, creating a lavish but often chaotic spread. In the early 19th century, Prince Alexander Kurakin, the Russian Ambassador to France, introduced service à la russe, where each dish was served in succession, enhancing the appreciation of flavours and aromas.

Interestingly, Prince Kurakin’s ancestry can be traced back to the noble Radvila family of Lithuania, connecting this dining transformation to the evening’s Lithuanian theme. As we dined at Villa Augusto, we celebrated not just a meal, but a legacy that bridged cultures across royal courts.

Chef of the evening, Rolandas Cizikas, who travelled from Lithuania especially for these dinners with his Sous-Chef İgnas Matulaitis, delivered a menu that paid homage to ancient techniques and noble preferences, while ensuring a modern finesse in execution. In honour of this noble shift, our evening followed the service à la russe tradition, with a beautifully curated menu complemented by wines that paid tribute to the centuries-old connection between Lithuania, France, and Russia.

MENU

Crayfish soup with smoked wels catfish
A tribute to Lithuania’s freshwater legacy
and Catholic fasting traditions

Rabbit terrine
A delicately layered dish echoing
the refinement of Versailles

Guinea fowl with apple mousse
Symbolic of celebration and festivity,
delicately paired with the queenly influence
of artichokes

Pike-perch (Zander) Radvilas-style
An exquisite preparation of a prized fish
once served at Austrian imperial banquets

Venison with perlota and beetroot
Forest flavours mingled with noble textures

Quince dessert
sea buckthorn ice cream, ?agarėlis pastry
A sweet ending layered with historical symbolism,
local fruits, and a honey-sweet Lithuanian mead

Through this cultural and gastronomic storytelling, we joined fellow Bailliages around the world in highlighting the diversity and richness of international cuisines, reaffirming our shared passion for taste, tradition, and friendship.

Vive la Chaîne!

Leonie Kılıç
Vice Chancelier