Fifty years ago, in May 1971, the Bailliage of Salzburg was founded during the second Grand Chapitre of Austria. Anniversaries are always a reason to celebrate. Even more so when it comes to celebrating an association that has put the high art of gastronomy and the culture of the table on its flags. More than 140 guests from Austria, Germany, Hungary, Italy, Switzerland and the US accepted the invitation of Bailli Délégué Norbert Simon to celebrate this extraordinary event.

Thursday afternoon: a visit to the Ferdinand Porsche Erlebniswelten fahr(T)raum in Mattsee opened this event. The evening continued nearby on the shores of Lake Wallersee where Officier Maître Rôtisseur Emanuel Weyringer created an unforgettable menu.

Friday afternoon: we started with a private guided tour of the State Exhibition Great World Theatre - 100 years of the Salzburg Festival. Afterwards, supper was offered by excellent top chefs of three member restaurants:

- Restaurant Brunnauer in the historic Ceconi Villa. Maître Rôtisseur Richard Brunnauer, a Gault-Millau “Three Toques Chef”, incorporated first-class regional ingredients - including from his own garden - into straightforward Austrian cuisine that "melted on the tongue".

- Restaurant Esszimmer of Michelin-starred Officier Maître Rôtisseur Andreas Kaiblinger, where enjoyment and cordiality were pre-eminent.

- Restaurant Huber’s im Fischerwirt where Maître Rôtisseur Harald Huber - also awarded “Three Toques” accolade by Gault-Millau welcomed his guests with exceptional menus.

In all three restaurants, guests were indulged at a particularly high level, which was recognized with great praise.

Saturday: glorious weather perfect for the Induction Ceremony. It was held at the magnificent Leopoldskron Palace. Built in 1736 the castle was the family property of Salzburg's Prince-Archbishop Leopold Anton Freiherr von Firmian. In 1918, Max Reinhardt, co-founder of the Salzburg Festival, bought the castle. It is still privately owned today.

Roberto Zanghi, Member of the Conseil Magistral from Italy, presided over the Induction Ceremony where some 60 members were inducted or promoted. He was assisted by Bailli Délégué Norbert Simon who is also a Member of the Conseil d’Administration.

Amongst those inducted and honoured: former Chancelier and Bailli Honoraire of Tyrol Gerhard Pischl who received his Grand Officier Commandeur award for his 50 years’ membership of the Chaîne. Furthermore, six members were admitted to the Ordre Mondial des Gourmets Dégustateurs (OMGD). In bright sunshine, the traditional photo with all inductees was taken by the pond of Leopoldskron Palace.

In the evening members and their guests were welcomed with Champagne and oysters before being seated for a seven-course Gala Dinner in the splendid ballroom of the Imlauer Hotel Pitter which opened in 2014.

The following culinary delights and great wines were served:

MENU

Amuse Gueule

Crayfish tartare

Essence of deer, truffle ravioli

Fried scallop, lobster wonton, calf’s head, leek ragout

Lake Fuschl salmon trout fillet
parsley cream, pumpkin and raisin ragout

Pink-roasted crown of lamb
Tropea onion cream, potato soufflé, Port wine jus, romanesco

Variation of Valrhona chocolate and pear

WINES

Neuburger 2020
Weingut Alphart, Traiskirchen, Thermenregion

Morillon Muschelkalk 2019
Weingut Tement, Berghausen, Southern Styria

Riesling Senftenberger 2020
Weingut Nigl, Senftenberg, Kremstal

Syrah "Premium" 2007 (magnums)
Weingut Schwarz, Schrattenberg, Weinviertel

Trockenbeerenauslese 2015
Weingut Tschida, Apetlon, Lake Neusiedl

During the evening arias from operettas and operas entertained us including from the local genius loci Mozart. Sincere thanks went to the performers for this musical enjoyment.

Appreciation was given to all participants for their efforts, also to the Bailli Provincial of Salzburg, Georg Imlauer, and his team.

Finally, as a greeting from Peter Szigeti, Bailli of Burgenland, Chaîne-branded mini-cup champagne caps in organza and a Grüner Veltliner Brut from his Szigeti wine cellars were presented to each guest. Thank you very much for that Peter!

It was a memorable culinary and musically outstanding Grand Chapitre for the 50th "birthday" of the Bailliage Salzburg.

Vive la Chaîne!

Werner Scheibenpflug
Chargé de Presse