Welcoming members from New Orleans
" As well as our guests from New Orleans .. we were delighted that Séku Condé, Bailli Délégué of Slovenia, was also able to join in the formalities and fun "
So that it would coincide with the visit by members of the Bailliage of New Orleans we decided to postpone our World Chaîne Day celebration to April 25th - we were there in our hearts and minds on Saturday 22nd thinking of everyone around the world. However, it was three days later that we there in person, namely in Brussels’ oldest restaurant, “Aux Armes de Bruxelles” in the rue des Bouchers near to the Grand Place, the central square of Brussels.
As well as our guests from New Orleans, including Chancelier Rufus Cressend, Member of the Conseils d’Administration and Magistral, and Bailli Honoraire Yvette Cressend, we were delighted that Sékumady Condé, Bailli Délégué of Slovenia, was also able to join in the formalities and fun.
At the Induction Ceremony presided over by Bailli Délégué Ilse Duponcheel in her capacity as a Member of the Conseil Magistral, 15 new members were inducted as were 18 members of the OMGD (Ordre Mondial des Gourmets Dégustateurs). Of special note was Beat Kocherhans formally joining the National administration as a Chargé de Missions.
The wines for the Gala Dinner were provided by “La Bonne Baronne”, aka Maître Sommelier Jeanette Van der Steen.
Flemish asparagus and smoked salmon
Château Bon Baron ‘Charmeur’ 2020
Aux Armes house-style eel in green sauce
Château Bon Baron ‘Celebration’ 2021
Lamb rack with parsley crust
bouquet of vegetables, gratin dauphinois
Château Bon Baron ‘Cantate Forte’ 2018
Château Bon Baron Pinot Noir 2017
Floating island with cuberdon* syrup
Bru Mineral Water, Coffee
During the evening, Dame de la Chaîne Heidi Louagie entertained the members and their guests with a repertoire of live music being a blend of Belgian and New Orleans favourites.
Member of the Conseil Magistral
* Cuberdon syrup is made from natural gum Arabic, natural gelatine, organic sugar, natural raspberry flavouring and natural colouring. All these ingredients are “cooked” in a copper cauldron. It is said that the recipe was discovered by chance by a Ghent pharmacist who was looking for a way to increase the shelf life of his medicines. He noticed that the syrup he had prepared formed a crust, while the core was still liquid, and he saw the potential of his discovery. And so the famous Belgian dessert topping came about.
At the prestigious Hotel Grande Bretagne
Multifaceted event was a great success!
Unforgettable night of opulence and culinary mastery