The Bailliage of the Netherlands organized their Grand Chapitre from May 29th - 31st in the western part of the Netherlands.

PROGRAMME
Friday May 29th
Visit to Gouda included:
- Visit Gouda Cheese Experience
- Welcome dinner at Restaurant Lizz

Saturday May 30th
- Boat trip through the lakes and waterways of the green heart of Holland
- Luncheon at Restaurant Plantage 87 at Oude-Wetering
- Induction ceremony at the 5-star Grand Hotel Huis ter Duin, Noordwijk
- Gala Dinner at the Van Herwaarden Lounge at Grand Hotel Huis ter Duin

Sunday May 31st
Visit to The Hague included:
- Introduction in the Sophiahof Museum about the historical connection of The Hague with the former Dutch colony of East India, now Indonesia.
- Farewell luncheon at Indonesian Restaurant Toko Frederik

PARTICIPANTS
The international aspect of the Chaîne was fortunately properly visible with 36 Chaîne members taking part from Germany, Liechtenstein and of course The Netherlands.

RESTAURANTS
a. Restaurant Lizz
This Michelin 1-star restaurant is in a historic Orphanage in the centre of Gouda. An excellent four course dinner was served, preceded by welcome drinks in the garden.

b. Restaurant Plantage 87
The tour boat brought us to this restaurant, located at the border of the Braassem lake, one of the wide-open spaces in this part of the Netherlands.

As the weather was perfectly balmy so the excellent luncheon was served on the terrasse in the open air. Plantage 87 uses locally grown products for its very nice and surprising dishes.

c. Hotel Huis ter Duin
The five course Gala Dinner in the Van Herwaarden Lounge at the hotel met the high expectations that one can predict from this 5-star Hotel. The musical intermezzo by local artists, the duo Dale and Dale was much appreciated by the guests.

d. Toko Frederik
One of the best restaurants in The Hague where one can enjoy genuine Indonesian “rijsttafel”, literally “rice table” which is an elaborate meal adapted by the Dutch from the presentation of nasi padang (steamed rice served with a choice of pre-cooked dishes) from the Padang region of West Sumatra. The rijsttafel was set up in larger pans, where everyone could select the available dishes themselves. This farewell luncheon was a memorable end to the Grand Chapitre 2026.

INDUCTION CEREMONY
The Induction Ceremony was conducted by Bailli Délégué Siebe Stellingwerff Beintema, assisted by the other Board Members of the Bailliage of Netherlands. New members were inducted and members were promoted. It was a traditionally dignified element in the overall programme.

CONCLUSION
This Grand Chapitre was an action-packed event showcasing the best of The Netherlands’ history, its countryside and of course its cuisine. Connections were made and deepened across borders within the Chaîne family. It is events such as these that promote the Confrérie within the organising country and invite interest in membership. Memories created for sure.

Siebe Stellingwerff Beintema
Bailli Délégué