On December 6th, the Bailliage held its annual Induction Ceremony at the Stikliai Hotel in Vilnius for new members of the Chaîne and those receiving a promotion.

It was officiated by Bailli Délégué Romualdas Zakarevicius.

For several decades, the Stikliai kitchen has been famous for its top-class food, masterpieces of Lithuanian and French cuisine and a special atmosphere. Time, wisdom, prestige, the Stiklai is a hotel with history.

Following the Ceremony a Gala Dinner was served.

MENU

Amuse-bouche
Porcini arancini | Mushroom espuma | Truffle
Champagne Ployez-Jacquemart Extra Quality Brut (France)

Cold appetizer
Sea bass ceviche
Wheat tartlet | Pumpkin jelly
Mango | Lemon verbena infusion
Gavi di Gavi DOCG 2024 - Laficaia (Italy)

First hot appetizer
Foie gras
Cherry-Ginger chutney | Dark chocolate
Sweet potato cream
Gavi di Gavi DOCG 2024 - Laficaia (Italy)

Second hot appetizer
Octopus
Blue potato croquette | Romesco cream | Oyster sauce
Lugana ‘Argillaia’ DOC 2023 - Fabiano (Italy)

Palate Cleanser
Lemon verbena sorbet

Main Course
Black Angus steak
Potato and cured beef mille-feuille | Caramelized onion
Seasonal roasted mushrooms | Herb espuma
Chianti Riserva ‘Fortebraccio’ DOCG 2016
Tenuta Moriniello (Italy)

Dessert
Yogurt mousse | Peach–Plum compote
Lychee sorbet
Bodega Txomin Etxaniz Uydi DO (Spain)

According to the Relais & Chateaux guide, “the Stikliai is a favourite place for prestigious celebrations - especially beloved by distinguished local and foreign guests, politicians and celebrities.”

And so it was that our annual Gala Induction Evening was perfectly orchestrated by the kitchen and service brigades.

Rasa Ščeponienė-Gurevičė
Chancelier