There were some long faces among the team as rain fell just hours before our long-anticipated Champagne event was due to begin. But right on cue, slivers of blue sky started to appear as canopies were being erected, the catering crew arrived, Chaîne flags and banners were unfurled and dozens of bottles of Champagne were lolling patiently in the chilly depths of Chargé de Missions Jack Littlepage’s huge fridge.

Wide smiles told the story as 48 members and guests arrived and greeted friends whom they had not seen for 18 months since our last in-person event (on March 1, 2020). With great enthusiasm, we welcomed guests from other Bailliages in Canada, namely Vancouver and Calgary, as well as Bangkok (Thailand) and Houston (Texas, USA). Several present were new Victoria members who we do hope will be inducted in December.

The first Champagne was poured by Vice-Échanson Honoraire Larry Arnold as platters of charcuterie, cheeses and delicious savoury preserves were sampled. Our traditional oysters on the half shell, pâté de foie gras and steak tartare were superb, the latter two being the creations of retired Chef Marcel Guichard, Vice-Conseiller Culinaire Honoraire, and Deborah Mantell, Maître Hôtelier Honoraire.

With the arrival of each Champagne - most of which came from lesser known producers - Larry provided his excellent and informative commentary. His depth of wine industry knowledge covering regions, key players and production techniques is always amazing.

Executive Chef Castro Boateng, Maître Rôtisseur, and his team were outstanding, serving one exquisite hors oeuvre after another while Chef Moto did his ocean-side magic with risotto and a delectable array of toppings from which to choose. My favourite was the duck confit and parmesan shavings.

Sometimes odd things can happen at Chaîne events. It was noticed that several present were sporting rather unique footwear. For the ladies this ranged from fine purple suede high-heeled mules to strappy black stilettos. Not to be out-done, one male guest was shod with metallic gold-coloured brogues! A competition was probably inevitable. At about the serving of the fifth Champagne I had to chuckle, seeing a line of “best feet thrust forward” with cell phone cameras clicking wildly.

The sun was now shining brightly. We regrouped on the lawn and Vice-Chargé de Presse David Izard took a photo as a memento of the day.

It was time for a final flute of Taittinger Brut Reserve to complement a dessert of piquant little lemon tarts and a buttery shortbread, and, somewhat sadly, to bring closure to our most memorable Champagne event yet.

Gail Gabel
Bailli