The Bailliage of Greece celebrated its Grand Chapitre in Athens from September 10th - 12th, marking a particularly significant occasion as it was the 60th Anniversary. The three days brought together members of the Chaîne from throughout Greece and visiting members from overseas (especially Türkiye), in a wonderful spirit of friendship and camaraderie.

The programme provided an excellent opportunity to celebrate the long history of the National Bailliage, while also welcoming new members into the Chaîne.

On Thursday 10th, attendees gathered at Varoulko Seaside Restaurant in Piraeus for a Michelin-starred Greek culinary experience. Led by Chef Lefteris Lazarou, a distinguished Professional member of the Chaîne des Rôtisseurs, Varoulko is where culinary excellence meets breathtaking coastal views. Originally established as a premier high-quality restaurant, it has now evolved into the ultimate destination for discerning food enthusiasts. And so it was that we experienced exquisite seafood dishes that captivated the senses, blending traditional and contemporary flavours in a harmonious symphony.

Friday 11th saw an intrepid party of members braving 35C temperatures during a “Wine Experience and Gastronomic Excursion” in the Nemea vineyards. The region is Greece's largest wine-growing area and one of its most famous wine-tourism destinations. Since time immemorial the history of Nemea wine has been linked to the cultivation of Agiorgitiko - a red wine grape variety that, as of 2012, was the most widely planted red grape variety in Greece. Nemea wine has been recognized by an official European Union quality label since 1971 - currently known as a Protected Designation of Origin (PDO) - Agiorgitiko making up some 80% of it.

I am told that the the visit to Domaine Skouras was a particularly special part of the day. George Skouras, owner of the winery, a Chaîne member and one of the leading figures in contemporary Greek winemaking, welcomed the group for an extensive guided tour of winery’s facilities. The visit included the impressive cellar, home to 1,400 oak barrels, as well as the production, bottling and wine storage areas, offering the members and the guests an insight into the different stages of the winemaking process. With an annual production of approximately 850,000 bottles, around 50% of which is exported to more than 25 countries, Domaine Skouras has established a strong international image for high-quality wines.

The tour was followed by a tasting of four carefully selected premium wines: Salto 2018, Peplo 2025, Nemea Grande Cuvée 2024 and Megas Oenos 2023. The tasting offered the group the opportunity to appreciate the character and diversity of the estate’s wines.

The experience continued at 17 Choria Restaurant, where a lunch inspired by the gastronomic heritage of the region, brought together traditional local cuisine, dishes based on local products pairing of local wines.
It was a day of discovery, friendship and memorable moments, which beautifully reflected the spirit of the 60th Anniversary Grand Chapitre and the shared values of the Chaîne des Rôtisseurs.

On the Saturday, a Gala Evening was held at the prestigious Hotel Grande Bretagne. The occasion provided a fitting setting for the Induction Ceremony and for the presentation of the various honours and promotions. In my capacity as Inducting Officer, I opened the ceremony by presenting Bailli Délégué Tassos Kioulpapas with the Chaîne’s Silver Award. Whilst making the presentation, I invited his family on the stage to make it more special and for him to be the centre of attention.

Most evident was that Tassos is deeply appreciated by his members. There was obvious warmth and appreciation shown to him throughout the whole of the weekend. Furthermore, it was particularly pleasing to see the enthusiasm of the new inductees and the support given to them by existing members.

At the Gala Dinner which followed, guests enjoyed an outstanding gastronomic experience accompanied by carefully selected Greek wines.

The Grand Chapitre was a fitting celebration of the Bailliage’s six decades of culinary excellence, friendship, fellowship and of its continuing contribution to the international Chaîne.

I would like to record my appreciation to Tassos, together with the organising team and all those involved, for their warm welcome and for the considerable work undertaken to ensure the success of the event. I also acknowledge the support and help of Yves Léon, Bailli Délégué of Türkiye who, like Tassos Kioulpapas, is a Member of the Conseil Magistral.

The hospitality extended to the visiting members was exceptional and the occasion demonstrated once again the strength of the friendships which are at the heart of the Chaîne.

Marie Jones
International Vice-President