The Bailliage’s annual Chapitre was held in the Al Bandar Hotel at the Shangri-La Barr Al Jissah Resort and Spa.

We were honoured by the presence of two visiting Bailli Délégués, namely our Inducting Officer Mohamed Najia, Member of the Conseil Magistral from Kuwait where he is also Bailli Délégué, and Norbert Simon, Bailli Délégué of Austria, together with his wife Elisabeth.

Robert Weener, Bailli Délégué of Oman, welcomed the guests. Mohamed Najia then presided over the Induction Ceremony during which 22 members were promoted or received their Chaîne regalia as new members.

The ceremony was followed by a champagne reception and gala dinner. Executive Chef Michael Pearson and his team had created a “Flavours of spring menu” in line with the hotel's “Rooted in Nature” programme.

Ingredients used were organic, sustainable and wherever possible locally sourced from the land and sea around Oman. The hotel’s approach was reflected in the delicious flavours of the various dishes comprising the five-course dinner which was enjoyed by some 80 guests.

Accompanying wines were chosen by Executive Assistant Manager of Food and Beverage, Ilias Tzanetoulakos, which perfectly complemented the respective courses.

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Amuse bouche
Guinea fowl roulade with apricot

Warm terrine of grass-fed oxtail
sautéed hand-foraged wild mushrooms, pickled shallots and hollandaise sauce
Alvaro Palacios ‘Les Terrasses’ Priorat (Organic) – Spain

Carabineros wild prawn bisque
hand-caught diver scallops finished with a curried cream
Louis Latour Pouilly Fuissé – Burgundy

Kaffir lime and oolong tea sorbet

Organic Rhug Estate Welsh lamb
pecan-crusted rack of lamb and braised lamb shoulder
Madagascar vanilla bean sweet potato, fennel ravioli, bourbon reduction
Gaja Ca’Marcanda ‘Magari’ – Tuscany

Maple chestnut custard filled Napoleon
poached organic pear, pepper orange sauce
Araldica Moscato Passito – Piedmont

Coffee, tea and mignardises

A highly accomplished musical trio, comprising a piano, cellist and contrabass, accompanied the dinner with various classical pieces.

The event served to both showcase the expertise of all involved in the preparation of the dinner, and the ongoing success of the Bailliage and its members, as well as introducing our overseas guests to the splendours of the Sultanate of Oman.

Robert Weener
Bailli Délégué