The Festive Holidays are a time for tradition and our Bailliage is no exception. For our celebratory gala we returned for the seventh time to the Willard InterContinental Hotel.

Two blocks from the White House, the Willard has been a Washington landmark since 1818. Each December, the hotel uniquely creates sights, smells and sounds of a classic Christmas. An elegant Christmas tree reaches to the 25-foot (7.6 metres) ceiling of the hotel’s Beaux-Arts lobby. Rich luscious reds of poinsettias, aroma of mulled wine and harmonious voices of local choirs singing carols fill the grand space enveloping everyone who enters.

Maître Hôtelier Markus Platzer, General Manager of the Willard, welcomed the 66 members and guests to this Washington institution. He noted that hosting the Chaîne is a highlight of the season for the Willard team.

Champagne and a harpist’s delightful holiday music set the festive mood in the opulent Crystal Room. Members mingled with friends old and new whilst servers passed delectable hors d’oeuvres.

The dinner was inspired by the Mediterranean flavours of Executive Chef Luca de Marchis’ native Italy. Maître Rôtisseur de Marchis, Chef de Cuisine Gyo Santa and Executive Pastry Chief Jason Jimenez delighted the gathering with six superbly executed courses, each paired with an exceptional wine from the Bailliage’s cellar.

As the evening concluded, Bailli Judy Mazza thanked the kitchen brigade and service staff, presenting each with a Chaîne pin. She congratulated Chef de Marchis on yet another unforgettable culinary experience and gave him a commemorative Bailliage coin. Markus Platzer received a Chaîne wine coaster, which he laughingly said would be put to frequent use.

The evening of outstanding food, wine and Chaîne camaraderie was certainly a highlight of the festive season for all.

Bill Babash
Vice-Chargé de Presse