A landmark at the V&A Waterfront in Cape Town, the prestigious Table Bay Hotel in 2022 celebrated its 25th anniversary. A great choice of venue therefore for our Bailliage under the leadership of Bailli Barbara Smith and her team to hold the Chapitre.

The Induction Ceremony was held in the small ballroom presided over by Bailli Délégué François Ferreira in his capacity as a Member of the Conseil Magistral. In attendance were Chancelier/Argentier Llewellyn Marais and Allison Rutowitz, Member of the Conseil d’Administration Honoraire and Bailli Délégué Honoraire, who acted as Sword Bearer.

Niel Els, Bailli Honoraire of Cape Town, assisted Barbara, our newly inducted Bailli, in presenting inductees with their ribbons.

During the ceremony 19 new members were inducted. Eight members were promoted and seven members were inducted into the Ordre Mondial des Gourmets Dégustateurs (OMGD). The Silver 10-year Commandeur Award was presented to Bailli Honoraire, Niel Els. Bailli Barbara Smith, in recognition of the work she did for the Bailliage while she was Acting Bailli, was presented with the Chaîne Bronze Award.

After the ceremony, canapes and sparkling wine were served whilst photos were taken. Everyone circulated enjoying each other’s company before dinner commenced.

MENU

Canapes
Cape Malay tuna taco
Durban-style compressed lamb bao bun
Pork belly, romesco, crackling
Table Bay Brut
Méthode cap classique sparkling wine

Oscar’s seafood odyssey
Smoked cured salmon, tempura oyster
prawn bisque, squid ink mousse macaron
trio of beets, cucumber gel
herb buttermilk dressing
Iona Sauvignon Blanc
Elgin, South Africa

Taste of the Cape
Fynbos* and apricot

The Flying 3
Seared duck breast, textures of quail
and chicken mousse
smoked potato fondant, carrot puree
charcoal grilled baby onions
mushroom duo, shitake jus
Iona 'Mr P' Pinot Noir
Elgin, South Africa

White noise
White chocolate entremets, candy floss
meringue chards, almond crumble
lemon gelato
Thelema Noble Late Harvest
Stellenbosch, South Africa

During the evening two prestigious Chaîne Professional Plaques were presented. Firstly, to the hotel’s General Manager Joanne Selby who had earlier been promoted to Maître Hotelier. Secondly to Maître Restaurateur Ghenwa Steingaszner, Chef/Owner of Ghenwa’s Culinary Club at Lourensford Wine Estate in Somerset West.

At the end of the evening, Bailli Délégué François Ferreira proposed a toast to the kitchen and service brigades. Certificates were presented to all participating staff. Executive Chef Wesli Jacobs was also presented with a commemorative Chaîne plate.

Barbara Smith
Bailli

*Ed: Fynbos, originates from an Old Dutch word: ‘fine bush’. It refers not to one but to all the plants associated with the mountains of South Africa’s Cape region.