His Excellency Christian Ramage, Ambassador of France, and his wife Brigitte, opened the doors of their fabulous home in Jalan Kota Batu to host the first 2021 gathering of the National Bailliage.

Overlooking the Sungai Brunei river, the residence offers breath-taking views over parts of Kampong Ayer (“water village” in Malay), with its 39,000 inhabitants, 4,000 homes on stilts, mosques, schools, minimarkets and clinics. This area makes up the historic heart of Brunei.

In a delightfully welcoming atmosphere, 28 prestigious guests, including five heads of diplomatic missions (Germany, Australia, Canada, USA and Great Britain), attended the event. Some of them were inducted during the reception, while others, appreciating its values and rituals, took the opportunity to find out more about the Chaîne.

The Chapitre began with the Induction Ceremony, under the efficient and discreet instructions of Inducting Officer Nicoline Van Den Berg-Alma, Bailli Délégué.

The following distinctions were awarded:
- Commandeur d’argent, as well as a bronze medal: His Excellency Christian Joseph Ramage (Ambassador of France), Chevalier d’Honneur
- Officier Commandeur (30 years): Argentier Pierre Imhof
- Commandeur (20 years): Dr Colin Yee Cheng Ong, Bailli Délégué Honoraire
- Chargé de Presse: Prof. Alain Ménargues, journalist and author
- Chevalier d’Honneur: Her Excellency Jeanette Stovel, Canadian High Commissioner in Brunei
- Chevalier d’Honneur: His Excellency John Virgoe, British High Commissioner in Brunei
- 3 Dames de la Chaîne
- 3 Chevaliers

After a welcoming address interlaced with humour, from His Excellency Christian Ramage, dinner was served under the watchful eye of the Embassy’s Executive Chef, Edna Boqueo.

The theme of the meal was “The egg in French gastronomy”, with a delightful menu containing dishes with poetic sounding names:

MENU

Starter
Two-egg croustade
Lobster tail with Champagne mousseline

A Colonel as a palate cleanser

Main course
Tournedos with a Kampot pepper sauce
pommes Dauphine

Cheese
A selection of French cheeses
from the Fromagerie deVersailles

Duo of desserts
Egg tart
Poached pear with chocolate coulis

Coffee, tea and liqueurs

WINES
Moët and Chandon Brut Impérial Champagne
Pouilly Fuissé 2016 - Louis Jadot
Saint-Emilion ‘Roi Chevalier’ 2018

The dishes were served with military precision. The presentation of the whole meal was of the highest quality and all of the diners commented on the exquisite flavours of every mouthful. The carefully chosen wines were paired perfectly with the dishes. The excellent work of the kitchen and service brigades was applauded by all the guests.

Alain Ménargues
Chargé de Presse