On Friday, September 19th, the Chapitre began with a Welcoming Dinner featuring a Viennese theme at the Heuriger im Schreiberhaus in Neustift am Walde.

Our host, Officier Maître Restaurateur Stephanie Huber-Jordan, impressed everyone with truly fabulous culinary experiences from both kitchen and cellar.

After an aperitif in the beautiful courtyard, we went to the Robert Stolz-Stüberl. Here we enjoyed: salad buffet, suckling pig with cabbage and dumplings, chicken schnitzel with parsley potatoes, Blunzengröstl [Ed: blood sausage hash], nutty style cabbage dumplings, ratatouille, a strudel variation with vanilla sauce. The highlight? The suckling pig ceremoniously flambéed on site.

The wine accompaniment underlined the Viennese Heurigen culture par excellence. To conclude there were various distillates to taste from the Gebhard Hämmerle private distillery in Lustenau. In addition, the Heurigen Schrammelmusik “Duo” provided the musical entertainment.

On Saturday, September 20th, the Induction Ceremony and Gala Dinner took place at the Hotel InterContinental Vienna.

The InterContinental was opened on March 4, 1964, being the first hotel of an international chain in Vienna. At the time of its opening, it was the largest hotel in Austria. It has been one of the leading addresses for decades impressing with its excellent cuisine and a glorious history.

The Induction Ceremony was presided over by Bailli Délégué Norbert Simon, in his capacity as a Member of the Conseils d’Administration and Magistral. He was supported by Chancelier Elisabeth Volpini de Maestri, Bailli Provincial Johannes Sailer and Chancelier Provincial Franz Obenaus.

Forty people were honoured, promoted or accepted into the circle of the Chaîne des Rôtisseurs. A Chapitre is always a special opportunity to cultivate our shared passion for fine dining and tableware, reunite with old friends and make new acquaintances within the confrerie and this one was no exception.

After the Induction Ceremony, Maître Hôtelier Brigitte Trattner and Maître Hôtelier Dieter Franke welcomed the guests to an extraordinary Gala Dinner.

As an aperitif, there were exquisite sparkling delicacies from the Szigeti sparkling wine cellar. Afterwards, the dinner took place in the “Salon Vier Jahreszeiten”. Chef Michael Weissenböck spoiled guests with five courses full of delights. An award-winning Master Chef, he presented regional products with character, clarity and creative precision.

MENU

Mushroom and Truffle amuse-bouche

Pumpkin
paprika, pumpernickel

Shrimp Burrata
fregula

Venison
roots and tubers, wild cranberry

Rhum baba
dulce de leche, banana

All in all it was an excellently coordinated menu sequence with superbly chosen wine accompaniment.

Overall, the two-day event was a wonderful Chapitre with beautiful memories, new acquaintances and the anticipation of many more encounters will remain in our hearts for a long time.

Vive la Chaîne!