On December 13th, the Bailliage of Lebanon experienced an exceptional evening on the occasion of the Induction Ceremony to promote members and welcome new members, held in the refined setting of Ritage Garden Restaurant in Achrafieh.

Marked by solemnity and elegance, whilst never losing the joyful conviviality that defines our gatherings, the event took place in the presence of President Yam Atallah. His gracious attention and active participation gave the evening a very special dimension, elegantly highlighting the universal values of the Chaîne: friendship, transmission of our values, gastronomic excellence, and the shared pleasure of living well around a beautiful table.

The Induction Ceremony, personally conducted by the President in accordance with the traditions of the Chaîne, honoured newly inducted and promoted members who are now fully committed to upholding and spreading the spirit of the Chaîne and perpetuating its noble traditions. The moments of recognition and fellowship were imbued with a warm atmosphere, true to the soul of our confraternity.

The evening continued with an exceptional gastronomic dinner, conceived and orchestrated by Chef Maroun Chedid, owner of the venue and Conseiller Culinaire of our Bailliage. Maroun is an inspired Chef who is an Ambassador of Lebanese culinary expertise far beyond our borders. He is also a familiar face to gastronomy enthusiasts through Top Chef on MBC.

Chef Maroun once again proved that culinary rigour and generosity can coexist brilliantly. So much so that they managed to eclipse the lively table conversations, which among Rôtisseurs is almost a feat in itself.

From the outset, a sourdough bread with whipped butter opened the experience, followed by an elegant, pressed foie gras and smoked duck breast, subtly enhanced with vanilla-infused tomato confit and marinated apple.

The “Land and Sea Harmony” delighted guests with organic salmon confit in olive oil, smoked fennel root, seaweed jus, roasted butternut squash, and parsley oil, before giving way to roasted Black Angus beef fillet, accompanied by a shimeji mushroom tartlet and croquette, a sweet potato pavé and a rich, deeply flavoured jus.

The evening concluded on a gentle note with a chocolate crémeux and Tonka bean mousse, served on a flourless biscuit.

All the courses were beautifully paired with a fine selection of wines, including Latourba Petit Verdot 2018, Château Marsyas Satyr Blanc 2022 and St. Thomas Rosé 2023, extending the pleasures of the table and confirming that, on this evening, gastronomy truly had the final word.

Between fraternal exchanges, culinary delights, and the celebration of the culinary arts, this evening will remain engraved as a defining moment in the life of our Bailliage. It once again illustrates the vitality of the Chaîne in Lebanon and its unwavering commitment to excellence, fellowship, and the transmission of the values that unite us.

Vive la Chaîne!

Charles Fares
Chancelier