The Bailliage of Oslo hosted Norway’s Grand Chapitre over the weekend of August 29-31, creating a truly unforgettable experience for members and guests alike. Oslo was a stunning backdrop featuring the Opera House, the new Munch Museum, Barcode, Bjørvika, Aker Brygge, Bygdøy, and the National Museum. The city offered a perfect combination of culture, architecture, and vibrant gastronomy for this prestigious gathering.

Friday, August 29 - ‘Get together’ at The Top Restaurant
The weekend began with a spectacular ‘Get together’ at The Top Restaurant in Radisson Blu Plaza. Guests were greeted by an impressive ice sculpture of the Chaîne des Rôtisseurs logo, setting a festive, elegant tone.

With panoramic views over Oslo from the city’s tallest hotel, 178 members and 23 guests enjoyed a culinary journey that included live sashimi and oyster stations, lobster tail brioche, truffle-topped blinis and vegan garden maki.

Tables were served with grilled beef entrecôte carved to order, accompanied by truffle béarnaise and smoked peppercorn jus. The evening concluded with cardamom and cinnamon churros served with warm caramel sauce and coffee-infused chocolate ganache. The atmosphere was lively and joyful, marking a perfect start to the weekend.

Saturday, August 30 - Lunch experiences across Oslo
Saturday offered a unique opportunity for members to explore Oslo’s finest restaurants.

Lunch was served at each of four distinguished venues:
- Nedre Foss Gård in Grünerløkka, Norway’s oldest building in the area, served seasonal dishes with a continental touch, emphasizing sustainability and local ingredients.
- Vaaghals in Barcode offered a creative blend of Norwegian ingredients and continental cuisine, with dishes such as wild halibut and scallops from Frøya, reindeer from Røros, and desserts featuring raspberries, cream, and vanilla.
- Festningen Restaurant, reopened after a fire in 2023, provided a culinary journey in historic surroundings with views of Oslofjord and Akershus Fortress.
- Arts Restaurant on Tjuvholmen offered elegant dining by the Oslo fjord, combining a relaxed atmosphere with exquisite dishes and a small art gallery.

The menus across all four venues highlighted the richness of Norwegian seasonal produce, expertly paired with wines and Champagne. Guests enjoyed every detail, from starters of scallops and saffron to mains of reindeer with truffle and blackcurrant, finishing with caramelized white chocolate mousse and other delightful desserts.

Saturday Evening - Induction Ceremony and Gala Dinner
The evening at Grand Hotel Oslo was the highlight of the weekend. The Induction Ceremony welcomed many new members into the Chaîne, celebrating both tradition and excellence. This formal yet festive ceremony showcased the communal spirit of the organization and was met with applause and warm congratulations.

Following the Ceremony, the Gala Dinner delighted 229 members and 40 guests with a menu inspired by the 2024 Nobel Banquet. Amuse-bouches included Hitra crab tartlets and løyrom with Røros cream. Courses featured black truffle beef bonbons; halibut with algae and ash; Holte farm chicken with morels and sherry sauce; Frøya salmon and Greenland shrimp with cauliflower cream and dill oil; Norwegian lamb with edible flowers and beans. Each course was paired with fine wines showcasing the evening as a truly unforgettable culinary journey. The Grand Hotel Oslo’s elegant setting in Speilen and Rococo created the perfect atmosphere for this celebration of gastronomy and fellowship.

Sunday, August 31 - National Museum and farewell lunch
The weekend concluded with a cultural exploration at the National Museum in Vika, home to over 6,500 works spanning centuries, including iconic pieces such as Edvard Munch’s The Scream and Hans Gude’s Bridal Procession in Hardanger. After experiencing Norway’s artistic treasures, members enjoyed a farewell lunch at Lofoten Fiskerestaurant at Aker Brygge. Seasonal seafood dishes were featured including cod with truffle and celery root purée, codfish balls with aioli, and salmon tartare with lime-mayonnaise, all paired with exceptional wines.

A weekend to remember!
The Grand Chapitre Oslo 2025 was a resounding success. Members and guests left with memories of exceptional cuisine, inspiring cultural experiences, and the warmth of shared fellowship. From live culinary stations and Michelin-quality menus to art, architecture, and the induction of new members, the weekend perfectly reflected the values and traditions of the Chaîne des Rôtisseurs, leaving all attendees eagerly anticipating the next gathering.

Albert Verhagen
Chargé de Presse