Sean Stevenson inducted as Bailli Délégué
" The six-course menu was prepared by Chef Ralf Hergott (who was inducted as a Maître Rôtisseur at the Induction Ceremony) "
The Chapitre was held at the Namibia University of Science and Technology.
Inducting Officer Norbert Simon, Member of the Conseil d’Administration from Austria, joined us especially to preside over the Induction Ceremony. Norbert was accompanied by his wife, Elizabeth who is an Officer member of the Chaîne.
Of particular note were the National Officer inductions of Sean Stevenson as Bailli Délégué and Angelique Leff as Argentier.
After the Ceremony we enjoyed Méthode Cap Classique sparkling wine whilst members and invited guests shared in the traditional camaraderie of the Chaîne.
The six-course menu was prepared by Chef Ralf Hergott (who was inducted as a Maître Rôtisseur at the Induction Ceremony) and his team which included several young chef students assisting for the evening.
Smoked game carpaccio
red onion pickles, goats’ cheese
homemade peach chutney, crispy onions
micro green, red wine reduction
Carignan 2020 - Cape Rock Wines
Coastal Region, Western Cape, South Africa
Coconut infused pumpkin soup
curry whipped cream
roasted pumpkin seeds
Copper Pot Pinot Noir 2019 - Thorne & Daughters
Overberg, Western Cape, South Africa
Duet of quail on omboga (spinach) risotto
quail jus, Mopane crumble, !Nara oil
Meinert ‘German Job’ White Riesling 2016
Elgin, Cape South Coast, Western Cape, South Africa
Prickly pear sorbet
BBQ grilled fillet of beef
cheesy maize meal tart
vegetables ‘à la nage’ (ie. cooked in court bouillon)
seared onion, pea puree
African chimichurri sauce, mini shoots
Pella ‘Oukliprant’ Malbec 2018
Super Single Vineyards, Stellenbosch, South Africa
Rocking Horse White Blend 2019 - Thorne & Daughters
Hemel-en-Aarde Valley, Western Cape, South Africa
(*a quality yoghurt produced by Namibia Dairies)
in Omahuku nut tuille
beetroot cocoa cake, beetroot mousse
mint pesto, Omahuku crumble
Certificates of Appreciation were presented to front of house service staff before dessert to much acclaim. Chef Ralf and his back of house staff were equally well applauded when theirs were presented after dessert.
Thank yous to the sponsors concluded the evening:
- Gondwana Collection Namibia
- Kalahari greens
- Immanuel Wilderness Lodge
- Namibia University of Science and Technology
- Seapride Foods
- Wine Cask