The Bailliage held its glamourous Chapitre event for 2022 at the Chef’s Emporium at the Diaz Hotel & Resort in Mossel Bay.

Guests and members arrived at this beautiful beachfront property for the Induction Ceremony held in The Bahia Bleu Lounge adjacent to The Chef’s Emporium. The Inducting Officer was Bailli Délégué François Ferreira in his capacity as a Member of the Conseil Magistral.

In attendance was Barbara Smith, Bailli of Cape Town, who acted as Sword Bearer while Niel Els, Bailli Honoraire of Cape Town, acted as Master of Ceremonies.

Willem de Jager was inducted as the new Bailli of Outeniqua. He then proceeded to assist in presenting the inductees with their ribbons.

During the ceremony 19 new members were inducted, six members were promoted, while 10 members were inducted into the Ordre Mondial des Gourmets Dégustateurs (OMGD). Chaîne Bronze Awards were awarded to Échanson Nell-Marie le Roux and to Officier Maître Rôtisseur Roxanne Blum for their extraordinary service especially to the Bailliage of Outeniqua. National Merit Awards (Silver Class) were presented to Gerhard Maritz, Bailli Honoraire of Outeniqua and Kobus Buys, Vice-Chargé de Presse Honoraire of Outeniqua.

After the ceremony, guests were entertained by the local Marimba band from Curro School, which created the perfect ambiance for guests to mingle while being served canapes and sparkling wine. This also afforded guests time to enjoy the magnificent sea views from the restaurant balcony.

The menu devised by Chef Rôtisseur Emile Nel and the wines presented by Vice-Échanson Annalie Kruger were as follows:

MENU

First course
“Mossel Bay on a plate”
Steamed sole, oyster foam
lemon butter, leek puree

Vegetarian first course
Sauteed grey oyster mushrooms
truffle velouté, leek puree

Olifantsberg Old Vines Chenin Blanc

Camembert en croute
strawberry, black pepper and star anise compote
Strandveld Vineyards ‘Adamastor’

Basil and avocado sorbet

Chicken roulade
filled with sundried tomato, olives, barley,
couscous and feta cheese
butternut puree, wilted baby spinach
Weltevrede ‘Place of Rocks’ Chardonnay

Main course
Lamb
Ouma’s carrots, potato soil
Brussels sprouts and buchu jus

Vegetarian main course
Beetroot risotto with elements of citrus

Hartenberg Estate Merlot
Boschkloof Cabernet Sauvignon/Merlot

“Pastry Art”
Mocha, chocolate and caramel
Jakkalsvlei ‘Lord Jackal’ Cape Vintage Reserve

The event concluded with the traditional ‘santé du chef’ given by Niel Els, with certificates presented to all participating staff. Executive Chef Emile Nel was also presented with a commemorative Chaîne plate.

Brendon Ciaravino
Acting Vice-Chargé de Presse