This year’s Chapitre felt particularly joyful with record attendance since the outbreak of COVID-19, the presence of visitors from overseas Bailliages (Beverly Hills, Hong Kong, Las Vegas, London, Malaysia), the induction of 12 new Chaîne and 15 new Ordre Mondial des Gourmets Dégustateurs (OMGD) members, and the presentation of special awards. Adding to the festivities, the Four Seasons Seoul’s new Executive Chef, Jerome Deconinck, demonstrated his talent with a splendid, nine-course French dinner with nicely paired wines.

The Induction Ceremony began with Magnus Scherr, member of the Conseil Magistral representing President Yam Atallah, welcoming Bailli Délégué Roland Hinni as a Member of the Conseil Magistral and presented him with his red ribbon. In turn Bailli Délégué Roland promoted members Young Tae Kim and Byung Soon Park and inducted new members. Together with Échanson Henry Oh he also inducted the new OMGD members with due pomp and ceremony.

Dinner began after a delectable reception with tasty canapés and a nicely chilled Cava. At dinner, we honoured Min Jun Kim, Runner-up in the 2022 International Final of the Jeunes Sommeliers Competition. Furthermore, Lena Sull was presented with a Chaîne Bronze Award for her volunteer service taking photographs at events which helps the Bailliage preserve precious memories.

Importantly, the Bailliage also announced the creation of a new, annual Members’ Choice Award. The first Members’ Choice award was presented to the Sofitel Ambassador Seoul Hotel and Serviced Residences. Runner-up Borgo received a special mention.

Another highlight was the first-ever sell out of all 300 tickets at our annual year-end raffle, the proceeds of which are used to send a Bailliage representative to the annual Young Sommelier Competition.

This year, Cathay Pacific generously donated flight tickets, the Conrad Seoul, Grand Hyatt Hong Kong, InterContinental Hanoi, Nami Island, Park Hyatt Seoul, and Park Roche Resort and Wellness donated hotel stays to make the raffle possible. Perrier donated many cases of their premium mineral water that served as perfect consolation prizes.

Executive Chef Deconinck’s nine-course, autumn-themed French feast raised guests’ expectations from the very beginning. The very tasty langoustine tartare worked up everyone’s appetite.

Eel with a unique leek terrine and a fragrant Pinot Gris from Alsace was next. The white bean velouté and flounder dishes were followed by a unique dongchimi (white radish kimchi water) granité topped with caviar and gold leaf.

Its intense, salty taste was very effective at cleansing the palate and took many guests that were accustomed to sweet palate cleansers by surprise.

The pheasant pithivier was a pleasant choice as one rarely finds pheasant these days and even less this old-style French dish.

The fine autumn night came to an end with a tasty Lyonnaise cheese spread accompanied by seasonal persimmon and a citrusy yuzu dessert.

We are very grateful for all of the blessings that we have had this year. With much appreciation to the Four Seasons General Manager Alejandro Bernabé for the special attention, and the Four Seasons team for helping us end the year on a high note.

We look forward to an even better year in 2023. We wish all our fellow members worldwide happy holidays and a wonderful New Year!

Most sincerely

Soon Chul Kim
Chargé de Presse