This year’s World Chaîne Day was more than a celebration. It was a beautifully curated journey through global flavours and shared traditions. Across South Africa, four Bailliages came together in synchronicity on Saturday, April 26th, honouring the global theme: “Tastes of the World”.

Each Bailliage created its unique gastronomic experience, all celebrating international cuisine, culinary excellence and the spirit of camaraderie that defines the Chaîne. The day was especially meaningful as it marked the first Induction Ceremony officiated by Bailli Délégué Llewellyn Buckley-Marais, making it a historic moment for the national Chaîne family.

Cape Town: a vineyard affair at Idiom
Hosted at the elegant Idiom Restaurant in Somerset West, the Bailliage du Cap treated members to a five-course experience highlighting South African terroir with global flair. Guests enjoyed dishes such as bobotie spring roll with honeybush tea jelly, asparagus ravioli with black truffle, and flame-seared springbok. All paired with Idiom’s own Barbera and Bordicon wines. Each wine pairing, including a finale of Whiskey Cask Grappa from Treviso, was hand-selected to amplify the menu’s nuance.

With views over the Da Capo vineyards, the event struck a perfect balance between sophistication and South African hospitality.

Gauteng: culinary competition at Pru Leith Institute
In Centurion, the Bailliages of Pretoria and Johannesburg turned World Chaîne Day into a stage for emerging talent. Partnering with the Prue Leith Culinary Institute, the event featured a four-course competition judged live by attending Chaîne members. Students crafted dishes inspired by Asian, European, African and South American cuisines, with paired beverages enhancing each continent’s representation.

Attendees not only enjoyed a meal, but they became part of the judging panel, celebrating innovation, mentoring youth and deepening the Chaîne’s mission of culinary education.

KwaZulu-Natal: Induction and international fusion on the Zimbali Estate
At the prestigious Capital Zimbali, the Bailliage of KwaZulu-Natal hosted both an Induction Ceremony and a dazzling dinner under the banner “A four-course dinner from around the world”. From Lebanese whipped feta and za’atar to Moroccan chocolate apricot tart with pistachio gelato, every dish was a cultural expression. The Induction Ceremony added a ceremonial gravitas to the evening. It was a joyful and proud first for Bailli Délégué Buckley-Marais officiating.

Paired with selections such as Boschendal Cuvee Vintage and Sydney Back 10-Year Brandy, the meal was a tribute to fine taste and even finer company.

A unified day of global inspiration
World Chaîne Day 2025 proved that great food can transcend geography. Whether it was the Lowveld’s crème brulée finale, Cape Town’s estate wines, Gauteng’s youthful energy, or KwaZulu-Natal’s globally inspired courses each Bailliage told its own story of culture, creativity, and connection.

In the words of Bailli Délégué Buckley-Marais: “This year marked a turning point. Not just for our national calendar, but for how we share the Chaîne’s values across provinces. One country, many kitchens, but a single table.”

Lewellyn Buckley-Marais
Bailli Délégué