Styria, the green heart of Austria
" Everyone left Pichlarn Castle with beautiful memories, new acquaintances and anticipation of a reunion "
Pichlarn Castle has a turbulent past with various residents: noblemen, clergymen, industrialists, nature lovers. In 1972 it transformed into a luxurious hotel, wellness and golf resort now owned by our Bailli Provincial of Salzburg Georg Imlauer.
Forty years ago, in nearby Schladming in May during a Grand Chapitre, the Bailliage of Styria was founded under the title of “Guests in Styria, the green heart of Austria”. The Induction Ceremony was held in Admont Abbey’s world-famous library.
On the Friday evening we commenced this year’s Chapitre with a “Styrian” evening in one of the castle’s restaurants.
The grand finale of our programme commenced in glorious weather. Firstly, the Induction Ceremony took place under old lime trees in the castle’s park. It was presided over by Mohamed Najia, Member of the Conseil Magistral from Kuwait, assisted by Bailli Délégué Norbert Simon, who is a Member of the Conseils d’Administration and Magistral.
After a champagne reception, Bailli Provincial Georg Imlauer and Director General Maître Hôtelier Ines Wohlmuther-Maier invited everyone to the Gala Dinner in Pichlarn Castle’s ballroom. Toques-awarded Executive Chef Gottfried Prall and his team composed a first-class menu. Creativity and culinary art resulted in real culinary delights.
Salmon trout from Trautenfels
Beef tartare roulade from Ennstal’s Highland beef
avocado, cucumber, pea pod, Dijon mustard
Bottarga of mullet
char caviar, tomberry, beurre blanc
Stirred cherry sorbet
monkfish, mullet, shrimp, truffle, quail
Iced forest blossom honey from Pichlarn estate
apricot, strawberry, tonka bean
Pinot Gris Ried Gola 2020
Wohlmuth Winery, Southern Styria
Roter Veltliner Ried Steinberg 2021
Fritsch Winery, Wagram
Champagne Thiénot Brut
Pinot Nero "Alto Adige" 2020
Franz Haas, South Tyrol, Italy
Ice Wine 2020
Kracher and Liliac, Lake Neusiedl
In his acknowledgements, Mohamed Najia emphasized that over 40 members of the kitchen and service brigades worked hard to bring us this special moment. Outstanding quality of ingredients, superb mastery of cooking technique, each plate had personality and consistency.
A wonderful Chapitre. Everyone left Pichlarn Castle with beautiful memories, new acquaintances and anticipation of a reunion.
Vive la Chaîne!
Chargé de Presse