The local Bailliage of Sørlandet had the pleasure of inviting members to a Gala Induction Evening at a festively decorated Sjøhuset, hosted by Kristoffer Skarpeid Pedersen, Max Hansen, and Chef Rôtisseur Tony Espeland. Over 70 guests enjoyed an unforgettable evening which turned out to be somewhat out of the ordinary!

After being welcomed with sparkling wine and finding our seats at the tables, we were greeted by Bailli Henry Tranberg. He gave a special welcome to Bailli Délégué Thore Sande (who is a Member of the Conseils d’Administration and Magistral), Vice-Argentier Hege Nøstvik, Chancelier Honoraire Arne Trengereid, Bailli Honoraire Jørgen Aall Flood, and long-time member Halvdan Tangen. A warm welcome was also extended to all new guests and new members.

Opening the Induction Ceremony, Thore spoke about the history and purpose of the association. With the Chaîne oath taken, he proceeded to present Commandeur awards. In the name of President Yam Atallah, he then inducted new members which usually only takes place at national meetings however we had special permission to conduct inductions here in Kristiansand.

As well as those receiving their 10 and 30-year Commandeur Awards, special congratulations were given to Halvdan Tangen, who received his 50-year Grand Officier Commandeur Award, a unique recognition of his long and loyal commitment to the Chaîne.

Another highlight was the announcement of a new addition to the Board of our local Bailliage: Dagfinn Galdal, Maître D’ of the elegant Boen Gård estate, became Vice Échanson.

Once the formalities were completed, the hosts at Sjøhuset took over. Kristoffer Skarpeid Pedersen spoke about the history of Sjøhuset, and Max Hansen presented the evening’s food and drink.

MENU

Aperitif
Crémant de Bourgogne
‘Méthode Traditionnelle’ - Collet, France

Creamy shore crab and brown crab soup
pickled kohlrabi, toasted sunflower seeds, dill oil
Riesling ‘Forster’ - Acham Magin, Pfalz, Germany

Celeriac spaghetti
pickled celeriac, trout roe, hollandaise
Jerusalem artichoke chips
Grüner Veltliner ‘Kamptaler Terrassen’ - Bründlmayer
Niederösterreich, Austria

Southern coast loin of pollack
steamed Savoy cabbage, white bean purée, chive oil
baked almond, mussel and white wine sauce
Mâcon Blanc - Domaine Gaillard, Burgundy, France

Reindeer entrecôte from Steensaas, Røros
pickled and grilled onion, celeriac cream
leek, fried celeriac, porcini sauce
Château la Pirouette, Médoc, Bordeaux, France

Chocolate crémeux
crystallized dark chocolate
blackberry gel, blackberry sorbet
Sauternes ‘Carmes de Rieussec’, Bordeaux, France

Coffee

The menu appraisal was excellently delivered by Tore Høyem. He praised the food choices and wine pairings. The kitchen and service brigades were thanked for the wonderful food and the excellent service.

The evening concluded with a raffle, which helps finance bus transport for our events. The selection of photos from the tables in the gallery show guests clearly enjoying both the food and the company.

The Bailliage of Sørlandet Team