Chargé de Missions Abel González posted: “Happy World Chaîne Day to all members around the world! This year we highlight the egg, an ingredient that gives a lot of opportunities. At home today we are making stew with hard-boiled egg garnish, a dish that accompanies the grey day we have. Proud to be part of the Chaîne des Rôtisseurs in Spain with Bailli Délégué Rosa Román at the helm. Vive la Chaîne!”

Cesar González, Vice-Conseiller Gastronomique of Madrid, posted a photo of a rather nice dish including a raw egg yolk.

Chevalier José Barroso of Mazapanes Barroso, an artisan marzipan producer in Toledo since 1890, enthusiastically posted “Today, April 24, celebrates World Chaîne Day. It is an honour for me to be a Chevalier member of the prestigious association that is the Chaîne des Rôtisseurs, a great community that shares the passion for culinary art. I wish all members a happy day, with a special mention to our Bailli Délégué for her great work. Vive la Chaîne!”

Jose Valdearcos, Bailli Provincial of Madrid, is an expert in sensory analysis and a culinary competition judge who works for the Paradores de Turismo de España. His World Chaîne Day celebration menu included artichoke in almond stew with roasted egg yolk and fried egg on beef hash with figs and grapes. Twice eggs - very much in keeping with the 2021 theme of the Chaîne’s special day.

Maître Rôtisseur Carlos Gamonal Díaz of Méson El Drago in Tegueste on the island of Tenerife, posted, “This Saturday 24th is the World Chaîne Day for which I have prepared an egg with foie gras and yam, cooked at a low temperature and served in a cradle of buckwheat caviar. [Ed. see the photo - looks delicious!]

Chef Rôtisseur Jonnathan Courtney in Barcelona posted, “I would have never guessed that my true passion in life would become my profession! Over the years, I’ve learned to share my passions and skills not just with fellow chefs but with friends, family and the community I hold dear to me. Life isn’t just about what you can obtain or learn from others but rather what you can give back or do for others. Here’s to good food, good wine and amazing company. Vive la Chaîne!”

His 2021 World Chaîne Day dining experience celebration, comprised:

APERITIF
Trio of brie, foie gras and artisan preserves (bitter orange, rhubarb, mandarin) on crostini
Freixenet Cava Trepat Brut

MENU
- Green pea purée with Pecorino foam
- Spring asparagus salad with burrata, prosciutto, rocket, lemon Dijon vinaigrette
- Pan-seared sea bass, sweet potato puree, baby vegetables, lobster roe, lobster bisque
- Oxtail and celeriac “lasagne”
- Poached duck egg served with roasted onion consommé, onion compote, smoked duck breast, lemon thyme
- Rhubarb and strawberry crumble squares, whipped cream, berries

CLASSIC FRENCH WINES
Engelgarten 2010 - Domaine Marcel Deiss, Alsace
Schoffweg 2010 - Domaine Marcel Deiss, Alsace
Château Batailley 2009 - Bordeaux Fifth Growth, Pauillac
Rivesaltes Ambré - Domaine de la Perdrix

Round-up prepared by the Chaîne News On-line Editorial Team from social media postings