More than 200 members and guests gathered in Ålesund for the 2026 Grand Chapitre of the Bailliage of Norway. Hosted by the local Bailliage of Nordvestlandet, the three-day event combined gastronomy, Chaîne traditions, friendship and an exploration of the distinctive coastal character of Ålesund. Strong demand meant that the event sold out within two weeks. Additional capacity was created, yet a waiting list remained.

Ålesund provided an especially appropriate setting. Famous for its Art Nouveau architecture following reconstruction after the devastating fire of 1904, the town is surrounded by sea, islands and mountains. Its Atlantic location and rich fishing heritage were reflected repeatedly in the weekend's food, particularly through fish, shellfish and klippfisk.

Friday: welcome and remembrance
The Grand Chapitre opened at Thon Hotel Ålesund with an informal get together attended by approximately 170 members and guests. The evening allowed members to renew friendships and welcome new participants.

The day had also brought the sad news of the death of His Majesty King Harald V. Before dinner, participants gathered on the quay to honour his memory. Local singer Mathias Tvedten performed Kongesangen, Norway's Royal Anthem, followed by a minute’s silence. The silence naturally extended beyond the formal minute, creating a particularly dignified moment of shared respect.

Dinner at Thon Hotel Ålesund followed. The hotel’s chefs, service team and management successfully catered for a large gathering of discerning Chaîne members, receiving enthusiastic appreciation. The occasion also demonstrated the cooperation within Ålesund's hospitality sector. As attendance exceeded the original expectations, Thon Hotel Ålesund hosted Friday’s event while Scandic Parken took responsibility for Saturday’s large-scale Induction Ceremony and Grand Dinner.

Saturday - business, history and gastronomy
Saturday morning offered a choice between the Bailliage of Norway’s Annual General Meeting and a guided walking tour of Ålesund led by local guide Per Giskeødegård. The walk explored the town's history, particularly the 1904 fire and the Art Nouveau reconstruction, giving participants greater insight into their host city.

At midday, the Ordre Mondial des Gourmets Dégustateurs luncheon at Fisketorget Delikatesse brought the focus back to gastronomy. The four-course menu celebrated local coastal ingredients while the wines provided an international dimension. The apéritif was Gustave Lorentz Crémant d'Alsace 2025.

MENU

Pan-fried Sterling halibut
herb risotto, green vegetables and shellfish sauce
Jean-Marc Brocard Chablis 2025

Creamy fish soup with hake
prawns and blue mussels
Gustave Lorentz Riesling Alsace 2025

Oven-baked klippfisk
potato purée, root vegetables, bacon and paprika sauce
Fontanafredda Barbera d'Alba 2024

Vanilla panna cotta with berry coulis

The Induction Ceremony
The afternoon’s formal Induction Ceremony took place at Scandic Parken. Forty-eight new members were welcomed into the Chaîne, while existing members received promotions and new distinctions. A further 38 members were inducted into the Ordre Mondial des Gourmets Dégustateurs. The ceremony provided an important formal and international dimension to the weekend. It was particularly significant for new members receiving their ribbons before the national gathering.

Saturday evening - the Gala Dinner
The Gala Dinner at Scandic Parken was the culinary climax of the weekend, with more than 200 guests in formal dress and Chaîne regalia. The menu drew strongly on Norwegian and west-coast ingredients.

MENU

Smoked trout from Bud
tarragon mayonnaise, lemon gel, dried rye bread
asparagus and Parmesan salad

Creamy lobster soup with lobster
spring onion chiffonade and chive oil

Cured red deer
lingonberry cream, pickled chanterelles, horseradish

Steamed klippfisk loin from Jangaard
pea cream, potato purée, dried tomato
bacon and chorizo jus

Fillet of beef
carrot cream, baked beetroot, Anna potatoes
Jack Daniel's sauce

White chocolate mousse
fudge base, lemon and basil gel

The menu successfully combined Norwegian culinary identity with contemporary hotel gastronomy. Trout, red deer and klippfisk gave the dinner a strong regional character. The preparation and presentation demonstrated modern professional skills. The evening also highlighted an essential Chaîne principle: recognition of the chefs, kitchen brigades, sommeliers and service professionals whose expertise, precision and teamwork make exceptional hospitality possible.

Sunday - The farewell
The weekend concluded at Vino Bar with a farewell luncheon combining sushi and wine. Its extensive and award-winning wine list provided an appropriate setting for final conversations and farewells. Friendships had been renewed and new ones established, with plans already forming for future gatherings.

Overall significance
The Grand Chapitre demonstrated how closely Ålesund's identity was woven into the event. The sea was present throughout, from the harbour setting to menus featuring halibut, shellfish, trout and klippfisk. The city’s architecture and history formed part of the programme, while several local hospitality businesses collaborated to accommodate the unusually high demand.

More than 200 participants represented a substantial gathering within a Bailliage of Norway of approximately 900 members. The successful adaptation of the programme, cooperation among hotels and restaurants, and contribution of culinary and hospitality professionals were central to the weekend's success.

Albert Verhagen
Chargé de Presse