Norway Grand Chapitre

Bailliage Norway
Kristiansand, May 20-22, 2022

An unforgettable weekend
" an exquisite, incredible three days "

It was an honour indeed for the Bailliage of Sørlandet to welcome 208 members and guests filled with anticipation for this Grand Chapitre. We had the pleasure of hosting six participants from Liechtenstein including Bailli Délégué Daniel Jäggi, who is a Member of Conseil Magistral, and his wife Chancelier Strit Jäggi-Lind.

Friday, May 20th
The opening event was hosted at Haubitz Laave by Bailli Jørgen Aall Flood. Bailli Délégué Thore Sande, who is a Member of the Conseil Magistral, gave the welcome address. After a refreshing aperitif drink, we enjoyed dinner prepared by Chef Roland Schaffarczik and his team. He presented the menu, Sommelier Leila Derriche talked through the wines and owner Kjetil Grande presented a brief history on the area and Haubitz Laave.


Whole grilled lamb
Long-term baked beef brisket
Barbecued pork ribs
Specially-prepared sausages
with mushrooms and fennel seasoning

Hot creole corn stew | Ratatouille
Baked baby onions | Tomato chutney
Summer salad with asparagus, radishes, peas
Strawberries with apple vinaigrette
Salt and herb baked local potatoes
Gravy with green pepper

Chaîne chocolates
specially made with a taste of
Cognac, Aquavit, Marc de Champagne.


Raywood Chardonnay 2019 - California
Old Hands Joven - Murcia, Spain

After dinner, many took to the floor for non-socially distanced dancing. A night to remember!

Saturday, May 21st
Two separate midday events were held in Kristiansand: either a “bubbles” lunch hosted by the Ordre Mondial at Hos Moi or a traditional Chaîne lunch at Restaurant Smag & Behag.

Late afternoon, the Induction Ceremony was presided over by Daniel Jäggi, in his capacity as a Member of the Conseil Magistral. He was supported by Bailli Délégué Thore Sande.

The Gala Dinner was hosted at the Radisson Blu Caledonien where scrumptious canapés and a glass of Champagne Charles Heidsieck Brut Réserve NV greeted everyone. Students from the Tangen Videregående Skole had decorated the banqueting hall and set the tables.

Hotel Director Hege Julianne Nevestad, who is the Vice-Chargé de Missions for the host local Bailliage, welcomed the members and their guests. Chef Daniel Vankaan and Sommelier Dagfinn With Iversen presented the menu and wines for the Gala Dinner.


Pickled mackerel
grilled salad, fermented lemon jelly
dill, oxalis
Rüdesheimer Berg Schlossberg Riesling Trocken GG 2017
Kloster Eberbach, Germany

Grilled asparagus
hollandaise, Parma ham chips,
rye bread crumble, cress, pea sprouts
Nittnaus ‘Private Selection’ Grüner Veltliner 2020

Duck breast
artichoke puree, artichoke chips, glazed carrot
gooseberry compote, blackberry sauce
Fleurie l’Alchimiste 2020
Domaine Anne-Sophie Dubois, Beaujolais

Gin and tonic granite
fresh currants, currant juice

Baked halibut with a lid of forest mushrooms
cauliflower puree, cauliflower crudité
beetroot tapioca, fried cabbage
new potato, dill butter, demi-glace
Bourgogne Roncevie 2019
Domaine Arlaud, Burgundy

Strawberry parfait
poached rhubarb jelly, rhubarb chips
Fontanafredda Brachetto d’Acqui 2020 - Italy


Before coffee, Inducting Officer Daniel Jäggi thanked the hotel staff for a wonderful dining experience. He also thanked both the host Bailliage of Sørlandet as well as the National Bailliage officers for an exquisite, incredible three days.

Sunday May 22nd
We took a trip along Blindleia, the 20km long waterway which is a saltwater fjord passage. Summer temperatures with a comfortable breeze showcased southern Norway in the absolute best light.

Disembarking in Lillesand, proud owner Vice-Chargé de Missions Roger Schanke Heimdal welcomed us at his Beddingen Retaurant where we were served a wonderful lunch.

With the three-day programme completed in such style, everyone was wished safe travel home after an unforgettable weekend.

Prepared from a detailed report by Jørgen Aall Flood, Bailli of Sørlandet

Oulu, October 24, 2023

Small Induction Ceremony / large Gala Dinner

Kuala Lumpur, October 21, 2023

Stunning setting for the event

Brussels, October 13-16, 2023

A spectacular programme of events

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