An Induction Ceremony was long overdue for the Bailliage!

To open the first Induction Ceremony for three years, bagpiper David Frith led a parade into the Bermuda Underwater Exploration Institute Theatre comprising 21 inductees plus 10 members to be promoted. Two members became National officers (Conseiller Gastronomique and Échanson) and a local Bailli was appointed.

Formal proceedings were followed by a festive dinner at Harbourfront Restaurant. Manager and culinary advisor Pierangelo Lanfranchi and Maître d’ Florian Neururer welcomed 70 guests to enjoy canapés of nigiri and tartare accompanied by a celebratory glass of La Roche Brut. Pierangelo was challenged with the task of creating a meal representing the best of Harbourfront - dishes never before served at the restaurant.

The Chaîne was in for a treat!

First: Hamachi crudo stracciatella served with wasabi mayonnaise and lemon. Coarse sea salt added perfect crunch to every bite. It was paired beautifully with elegant Ferrari Perle Rosé Riserva 2015.

Second: Maryland crabcake served on lobster bisque topped with sea scallop prepared to perfection. Paul Hobbs Crossbarn Chardonnay 2020 matched both the delicate seafood flavours and intense richness of thick creamy bisque.

Third: risotto with homemade pesto and pecorino cheese. A deceptively simple description proved to be a complex masterpiece. Taking first bites of bright green, perfectly al dente carnaroli rice members paused in awe. Ottella Lugana 2020, an Italian white made from Turbiana grapes, revealed a deep nose of grapefruit and exotic fruits combined with crisp acidity and subtle minerality - an inspired complement to the dish.

Our palate cleanser was an immensely popular Negroni sorbet.

Bermuda’s remote location, coupled with post-COVID supply chain shortages, created a significant challenge for Pierangelo. He flew to New York to procure New Zealand red deer and wild boar. Venison was left to shine in classic pan-seared preparation. Boar served flattened, rolled, breaded and fried “New Milanese” style. Served with porcini mushrooms and blueberry Port sauce. Bold flavours paired well with full-bodied Ridge Estate Cabernet Sauvignon 2019 from the Santa Cruz Mountains in California.

Fifth course: a cheese trio of Sotto Nere Tartufo, Manchego, and aged Parmigiano Reggiano was paired with a classic heavy hitter. Château Léoville Barton 2000, a Saint Julien being one of the fifteen classified Second Growth wines in Bordeaux, was a decadent dark crimson wine drinking well now but with a long life ahead of it.

The Festive Holiday Season meal ended on a sweet note with creamy lemon cheesecake and red wine poached pear. A light, tangy dessert classically paired with Sauternes, Carmes de Rieussec 2017.

The perfect way to finish dinner and welcome the traditional end of year celebrations!

Sylvia Oliveira
Bailli