On Wednesday, June 3, 2026, the Bailliage of Yaoundé gathered at the Hôtel Djeuga Palace for its traditional Friendly Dinner, marking the conclusion of activities before the summer break.

On this occasion, members and guests were warmly welcomed by Mr Quemener, General Manager of the Hôtel Djeuga Palace, who introduced the hotel's new Executive Chef, a talented Tunisian who has joined the property to enrich its gastronomic offering.

In a convivial and fraternal atmosphere, true to the values of the Chaîne des Rôtisseurs, participants enjoyed an evening of culinary discovery highlighting refined seafood flavours.

The welcome cocktail, generously offered by the Hôtel Djeuga Palace, featured a selection of canapés, followed by a menu comprising:

- quinoa and shrimp with a delicate seafood medley as the starter;
- ndolé ravioli served with a rich shrimp bisque as the fish course;
- fillet of beef stuffed with wild mushrooms, accompanied by Penja pepper purée, crushed potatoes with olive oil, and seasonal green vegetables;
- a delicate mango and chocolate dessert.

The food and wine pairing featured Baron d'Arignac Blanc and Sélection Haut-Médoc 2023, both of which were greatly appreciated by the guests.

During the evening, Bailli Délégué Chloé Balanos recalled the fundamental values of the Chaîne des Rôtisseurs: gastronomy, excellence, fellowship, and the pleasures of the table. In her address, she also wished members and guests an enjoyable summer holiday, encouraging them to continue their gastronomic and cultural discoveries during the vacation period.

The gathering provided members of the Bailliage with another opportunity to strengthen the bonds of friendship and fellowship that unite our confraternity, while discovering the expertise of the Hôtel Djeuga Palace's new Executive Chef, Mouldi Belhaj Mohamed.

The Bailliage of Yaoundé extends its sincere thanks to the management of the Hôtel Djeuga Palace, the Executive Chef and his brigade, as well as the entire front-of-house team for the warm hospitality and their contribution to the success of this memorable evening.

Chloé Balanos
Bailli Délégué
Member of the Conseil Magistral

* Ndolé is a Cameroonian dish consisting of stewed ground peanuts, crayfish, garlic, onions, and ndoleh leaves (indigenous to West and Central Africa). The dish originated in Douala, in the Littoral Region of Cameroon. Ndolé is widely regarded as the national dish of Cameroon.