The Alta Boutique Hotel perched atop the hills was the venue for this important event in the Bailliage’s calendar. La Luz, the hotel’s restaurant, was the perfect frame for a wonderful evening. The great room of polished tessellated wood floors, huge candelabra and openings to scenic balconies welcomed the elegant guests as they arrived for the occasion.

A cool breeze from an earlier tropical thunderstorm refreshed the air while members and their guests enjoyed the reception. Veuve Ambal ‘Carte Or’ Blanc de blancs, a refreshing Crémant de Bourgogne, provided the sparkle, whilst three hors d’oeuvres tantalised the palate. A fresh cube of tuna on watermelon, house pâté on a mini toast and a baked mushroom cap filled with creamy Gorgonzola were enthusiastically enjoyed.

Alain Taulère, our own Bailli Délégué in his capacity as a Member of the Conseil Magistral, presided over the Induction Ceremony. He welcomed all the participants and commenced the ceremony by presenting the Chaîne’s Silver Award for outstanding contributions to the Bailliage to Donovan García and María Teresa García. Immediately afterwards Miguel Casafont-Broutin was promoted to be Bailli of San José.

The six tables with their impeccable settings on crisp white linen set the scene for the celebratory dinner. Soft melodies of a professional guitar player provided a delightful background for the delectable six-course menu.

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Green gazpacho
garnished with delicate spoon of coconut milk foam
Marqués de Riscal Verdejo – Spain

Sea scallop
placed on corn puree and a crispy triangle of baked Parmesan cheese
Sauvignon Blanc Fumé Reserve – Las Perdices, Argentina

Sea bass
served around a nest of vegetable paste with beet and saffron croutons
Sauvignon Blanc Fumé Reserve – Las Perdices, Argentina

Delicate sherbet of lime and tangerine
presented on a lime peel and decorated with micro greens

Ballotine of chicken
tender white meat seasoned with celery, nuts and spinach
accompanied by chutney made from local wild fruit¹
Montefalco Rosso DOC – Arnaldo-Caprai, Italy

Aioli-infused mixed salad leaves
avocado and goat’s cheese
Montefalco Rosso DOC – Arnaldo-Caprai, Italy

Passion fruit mousse infused with camomile flowers
Norton cosecha tardia espumante dulce – Argentina

The dessert was an amazing treat to end the evening. Served over dry ice, it created a delicate haze that twisted a ring of vapour around the plate.

Just before this surprise presentation, there was the most welcome opportunity to applaud the efforts of Chef Luis Fernando Ceciliano and his brigade.

The night was cold and and with mist resulting from the earlier thunderstorms swirling around we all said our farewells. It is clear that everyone will treasure for a long time an evening rewarded with camaraderie and the pleasures of the table.

Vive la Chaîne!

Miguel Casafont-Broutin
Bailli of San José


¹ The local wild fruit, called jocote (Spondias purpurea), was harvested on the restaurant’s farm. A fruit native to tropical Central America its name descends from the ancient Nahuatl word xocotl, meaning sweet-sour berry.