From November 13 to 15, Dubrovnik hosted the fourth Croatian Grand Chapitre, an event that once again confirmed the strength of the Chaîne in bringing together fine gastronomy, tradition, and friendship.

The first evening began on the terrace of Rixos Premium Dubrovnik, with a sunset welcome graced by the presence of International Vice-President Marie Jones. The Rixos chefs delivered a live culinary spectacle, blending local ingredients with contemporary techniques, while our host, Maitre Hotelier and General Manager of Rixos, Ayhan Basci, ensured flawless organization and hospitality throughout the entire event. It was truly a spectacular introduction to everything that lay ahead.

The second day brought an unforgettable excursion to the Komarna wine region, Croatia’s youngest wine-growing area. Our destination was Rizman Winery, a pioneer of this region, where our host Damir Štimac, Professionnel du Vin, guided us through the cellar and vineyards, sharing the story of the terroir that shapes fresh, mineral-driven wines. A tasting of Pošip, Plavac Mali, and Tribidrag accompanied by a four-course lunch was a true homage to the Dalmatian south and the philosophy of organic cultivation that Rizman proudly upholds.

In the evening, we were welcomed by Mario Ševelj, Maitre Restaurateur, at Restaurant Posat, where Chef Ivica Ud?enija crafted an extraordinary menu: crispy fish mousse roll on cuttlefish ink sauce, pressed prawns with lime emulsion, scallops with beetroot risotto, confit seabass with olives and capers, lamb chop crusted with Samobor mustard and Istrian truffle, and an apple and cinnamon dessert with white chocolate mousse. Each course was paired with a carefully selected Croatian wine gem from Tomac Millennium to Dingač Skaramuča.

The third day was dedicated to knowledge and creativity. Chef Hrvoje Zirojević, one of Croatia’s most acclaimed chefs, led an inspiring masterclass where he reinterpreted four traditional dishes in a modern way, using premium local ingredients and contemporary techniques. His philosophy - respect for tradition combined with innovation - delighted all attendees. The experience was rounded off by Sommelier Mario Bednjanec, who presented perfect wine pairings for each dish, emphasizing harmony of flavours and terroir.

In the evening, the Induction Ceremony, led by International Vice-President Marie Jones and Bailli Délégué Dalibor Greganić, who is a Member of the Conseil Magistral, welcomed 16 new members, further strengthening our association.

The highlight of the event was the Gala Dinner at Rixos Premium Dubrovnik, a culinary concert created by chefs Ozgur Donertas and Markus Holler, inspired by local ingredients and Austrian-Mediterranean flavours.

The menu began with beef tartare and oysters from Mali Ston, followed by sea bass tartare with scampi and Dubrovnik bitter orange gel, “šporki makaruli” with sheep’s cheese, Atlantic cod with saké beurre blanc, saddle of venison with cocoa and pomegranate, sorbet of dried figs and carob from Šipan, and a chocolate tart with beetroot and skyr. Each dish was paired with an exceptional wine selection from Terra Falconis Extra Brut to Rizman Tribidrag and Testament Prošek. The Linđo ensemble added a distinctive Dubrovnik touch to the evening.

We extend our heartfelt thanks to all members, hosts and partners for their participation and support, especially to HTZ, the Dubrovnik Tourist Board, the Dubrovnik-Neretva County Tourist Board, and Cadenela olive oils for their invaluable contribution in making this Grand Chapitre truly unforgettable.

Tomas Vukadin
Argentier