Bermuda’s gastronomic community gathered for an evening of elegance, emotion, and exquisite cuisine at Coral Beach Club to honour Josée Roy-Froncioni, founder of our Bermuda chapter, at her final Gala Dinner as Bailli Délégué. The sold-out event marked the culmination of Josée’s 30 years of leadership (initially as Bailli and from 2002 as Bailli Délégué) during which she established and nurtured the Chaîne’s presence on the island. This incredible evening perfectly embodied what the Chaîne represents: exceptional food and wine, meaningful traditions, and cherished connections.

The evening began with an Induction Ceremony. Josée welcomed 14 new members to the Bailliage and presented 18 Chaîne awards. In a particularly touching moment, she bestowed Founding Member Silver Medals upon Chancelier Kim White and her husband Joseph Froncioni, recognizing their unwavering support throughout her tenure.

A highlight of the evening came when Josée announced Leanna Estis as the winner of this year’s final of the National Jeunes Chefs Rôtisseurs Competition. The emotional exchange between Josée and Leanna symbolized the Chaîne’s commitment to nurturing the next generation of culinary talent. A cause particularly dear to our outgoing Bailli Délégué.

Following a moving tribute by Kim White, chronicling Josée’s remarkable journey with the Chaîne, she was presented with a commemorative plaque and bouquet, acknowledging her contributions to Bermuda's culinary landscape.

Set against the breathtaking ocean views of Coral Beach, the Gala Dinner showcased why Josée had specifically selected Chef Michael Scott to prepare her farewell event. Although the balmy spring evening carried a gentle chill, the atmosphere was warm with camaraderie as guests enjoyed a culinary tour de force. Chef Michael’s “World Tour” menu was a masterclass in global gastronomy, executed with extraordinary finesse and playful creativity.

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Chef’s selection of canapes
Fidora Pinot Grigio (Veneto, Italy)
Rivera Pungirosa Rosé (Puglia, Italy)
Laurent Perrier Rosé (Champagne, France)

Japan
Yellowfin tuna ravioli
soy caviar, ginger, rice wine vinegar, chilli oil
Momokawa 'G Joy' Junmal Ginjo Sake (Japan)

France
Duck liver mousse
peanut butter and jelly, peanut crunch
brioche panini
Royal Tokaji Aszu 5-Puttonyos 'Blue Label' 2017
(Hungary)

England
Fish and Chips reimagined
monkfish scampi, salt and vinegar scraps
gribiche, peas, beurre blanc
Hush Heath Estate Balfour Sparkling
(Kent, England)

Greece
Moussaka
pan-fried lamb shoulder terrine
lamb cutlet, lamb gravy
Château Ducru Beaucaillou 2001
Château Ducru Beaucaillou 2011
Second Growth Saint-Julien
(Bordeaux, France)

Scotland
Reconstructed fried Mars Bar
chocolate caramel délice, Irn Bru sorbet
Dow 1994 Vintage Port (Douro Valley, Portugal)
Glenmorangie Quinta Ruban 14yr Single Malt (Scotland)

Coffee, Tea
Homemade petits fours

It was indeed a culinary expedition with a finale that had members exchanging looks of astonishment!

The commemorative plaque presented to Josée recognized her “vision, dedication, and unwavering commitment to culinary excellence” that has “created a legacy of gastronomic distinction, fostered friendships around countless tables, and elevated Bermuda’s standing in the international culinary community”.

As the organization looks to the future, members are encouraged to uphold the Chaîne’s values that Josée has instilled in all of us: to honour the art of cuisine, preserve the camaraderie of the table, and encourage the development of young chefs and sommeliers.

As a final tribute to Josée’s immeasurable impact, the 2025 Bermuda Chaîne pin was unveiled bearing the simple inscription: “Merci, Josée”. This small golden emblem will serve as a permanent reminder of one woman’s extraordinary gift to Bermuda’s culinary community and the cherished friendships forged around our tables.

Sylvia Oliveira
Bailli Délégué