A first-class gala event
" everyone started to depart for their homes just before midnight "
It was a momentous occasion to celebrate promoting and inducting so many excellent Chaîne current and new members. This Chapitre was certainly one for the memory books. Bailli Délégué Tami Lancut Leibovitz shared her delight at the Induction list all of whom she had recruited or promoted during the past two and a half years. One year of which caused additional challenges due to the COVID-19 situation.
The Ceremony included national officers (Chancelier, Conseiller Culinaire Conseiller Gastronomique, a Chargé de Missions and Échanson), 11 Professional members, four promotions to the Officier grade, 13 Dames de Chaîne and 11 Chevaliers. Not only all of these but also 44 new Ordre Mondial des Gourmets Dégustateurs (OMGD) members received their pins.
The chosen venue was The Setai, a unique boutique hotel situated at the crossroads of ancient and modern on the Mediterranean Sea between Jaffa and Tel Aviv. Housed within a historic Ottoman building once used as a jailhouse, The Setai Tel Aviv offers an enviable gateway to the wonders of Jaffa Port, Tel Aviv’s beach coastline and is only steps away from the city’s bustling boulevards and urban hub.
The event - divided to three parts: Welcoming Cocktail Party, Induction Ceremony and Gala Dinner - was planned for a Sunday night to avoid the issues of fresh cooking on Saturday (the Sabbath). Everything was organised by the book in accordance with the ruling COVID-19 guidelines.
Everyone gathered on the hotel patio for the Welcoming Cocktail Party with live harp music in the background. Chilled glasses of Cava were served accompanied by delicious snacks.
Next was the Induction Ceremony which took almost two hours. It was orchestrated by Mr Peer, a professional MC and well-known radio anchor. For the benefit of the new members and guests Bailli Délégué Tami invited Bailli Délégué Honoraire Menahem Tiano to say a few words about the origin, purpose and goals of the Chaîne. Then Tami reviewed the past, present and future plans of the Bailliage of Israel including the cooking school supported by ACCR (Association Caritative de la Chaîne des Rôtisseurs).
Finally, the Gala Dinner which took place in Jaya, The Setai Tel Aviv’s lobby-level restaurant. The hotel’s Manager and Chef had both joined the Chaîne and were inducted that evening.
Jaffa bagels with local dips
Salmon, tuna and sea bass sticky rice balls
Bone marrow “boat”
with a hot salad of veal and almonds
Lamb shoulder and foie gras medallion
(dough fried until golden brown and coated with syrup
(creamy, milk-based pudding perfumed with rose water)
Mint sorbet, caramel tuiles
Vitkin ‘White Israeli Journey’ 2020
(Grenache Blanc, Roussanne, Viognier,
Vitkin ‘Red Israeli Journey’ 2020
(Carignan, Syrah, Cabernet Franc, Marselan)
After a very full evening everyone started to depart for their homes just before midnight.
Vive la Chaîne!
Tami Lancut Leibovitz