Long-awaited event finally happens
" Everyone is looking forward to seeing each other again soon "
The date of the Chapitre had to be rescheduled several times due to the uncertainties brought about by the pandemic. The long-awaited event was finally held on September 17th - 18th with around 70 guests from Liechtenstein, neighbouring countries as well as further afield.
On the Friday, Bailli Délégué Daniel Jäggi welcomed the visitors in the wine cellars of Mövenpick. As guests got to know each other a number of wines from the cellar were on offer for tasting.
For dinner, new member Maître Heiko Krüger welcomed us to his restaurant “Vivid”. The wine selection curated by Dominic Brühwiler perfectly matched the delicious menu.
Next morning everyone gathered again for a guided tour of the centre of Vaduz and watched a film about the Castle in the “Old Cinema”. This was followed by a tasting of the Prince’s premium sparkling wine in the Princely Wine Cellars.
For lunch, the guests ventured into the beautiful mountain landscape of the Principality. The team at Masescha Restaurant welcomed us in glorious sunshine with spectacular views of the Rhine Valley and the mountains. A late summer salad bouquet with grapes and seeds was served, followed by Zurich-style sliced veal with hash browns and probably the best apple pie far and wide.
Late afternoon, the Induction Ceremony was held for new, promoted and honoured Confrères and Consœurs at the venerable Town Hall of Vaduz where the Mayor was delighted to welcome the Chaîne. After the formal ceremony, Sommelier Alexandria Karnberger served the “vin d’honneur” - Champagne Pol Roger sponsored by Mövenpick - in stylish silver goblets from Robbe & Berking.
Guests were then chauffeured to the Gala Dinner by the city train. On account of limited capacity, the dinner was held at two locations. The rival menus were equally outstanding.
At the Michelin-starred Restaurant Torkel, Chef Ivo Berger and his team delighted their guests with the dishes served. At Marée, the renowned restaurant of Grand Officier Maître Rôtisseur Hubertus Real, the maestro produced a starter of lobster and king crab followed by a unique menu.
As the guests departed from both establishments it was clear how much they had enjoyed these artful creations. Some even met up for a subsequent nightcap.
It was agreed that the weekend in Liechtenstein had been a successful event. Everyone is looking forward to seeing each other again soon.