Our Bailliage chose Mali Lošinj as the location for this year's Grand Chapitre. Not by chance as our 2020 Grand Chapitre was supposed to be held there but was prevented, at the last minute, by the global pandemic.

The three-day gathering officially started with two dinners each attended by about 30 members. The participating restaurants were Matsunoki in the Bellevue Hotel and the Alfred Keller in the Alhambra Hotel which, in addition to being a member of our prestigious association, has also one Michelin star.

Saturday was reserved for excursions and a cooking workshop. The excursions included a panoramic boat ride, a sightseeing tour of Mali Lošinj and a visit to the Apoxyomen Museum. The bus trip included a tour of the island of Cres and the natural beauty of the area.

However the most popular choice, logically, was the cooking workshop. It was run by a new member of the National Board, Conseiller Culinaire Marijo Mandarić and his colleague Chef Orhan Cakiroglu. Everyone was actively involved in preparation of the dishes which were then tasted.

The Induction Ceremony took place on Saturday afternoon. Inducting Officer was Klaus Tritschler, Member of the Conseils d’Administration and Magistral, who had travelled from his home in Germany where he is Bailli Délégué.

As many as 26 new Professional members, but also gourmets - those enthusiasts who share a passion for gastronomy and good company - were inducted. Some current members were promoted. New and old members proudly wore their ribbons at the Gala Dinner prepared by the brigade led by Chef Lorraine Sinclaire.

The Gala Dinner also had a humanitarian element. Chaîne members had the opportunity to donate funds for the construction of wells in Uganda, where drinking water is, unfortunately, still a luxury for most. Thanks to the initiative of Marijo Mandarić and Chaîne members’ donations Uganda will get another well with drinking water!

Thanks to the support of the Tourist Board of Mali Lošinj, we had the opportunity to feel part of the tradition when cutting Lošinj crokant. [Ed. a simple dessert made from caramelized sugar and nuts, most commonly almonds, either raw or blanched.]

A better insight into our diverse three-day gathering can be gained via the photo gallery and the video made by Chevalier Marko Šolić.

Vive la Chaîne!

Koraljka Tironi
Chargeé de Presse