The Bailliage held its Autumn Chapitre at a prestigious venue dedicated to French cuisine, “L’Arnsbourg” in Baerenthal (Moselle).

Klaus Tritschler, Member of the Conseil d’Administration from Germany, presided over the induction of a new team to manage the Bailliage of France:

- Laurent Grenier de Cardenal: Bailli Délégué
- Jean-Claude Donatin: Chancelier
- Stéphane Turpin: Argentier
- Bruno Marret: Échanson

The 15 members inducted included a chef, Jacques Eber from the Restaurant Les Plaisirs Gourmands in Schiltigheim who is the Président des Chefs d’Alsace and Délégué Région Grand Est for the “Maîtres Restaurateurs”. Fourteen “OMGD” members were also inducted.

Present at the Chapitre were: Heinz Paul Gander, Bailli of Pfalz-Saar-Mosel, Robert Meulle, Bailli of Champagne, and Ulrich Schröder, Bailli Honoraire of Pfalz-Saar-Mosel.

Seventy-five participants from Champagne, Lorraine, Alsace and Germany enjoyed the culinary talents of Chef Fabien Mengus, Maître Rôtisseur, and his young team.

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Frogs’ legs
medley of garden vegetables with grilled sesame
flat parsley purée, satay crumble

Blue lobster, paella with a twist
black Venere rice, king prawn carpaccio
chicken jus, chorizo crisps

Monkfish
organic carrot variation
tonka bean foam, carrot mousse with cumin

“Impatience”
Cappuccino of lobster version 2.0

Kieffer Farm pigeon breast in a hazelnut and popcorn crust
corn polenta, chive pesto

“Delectable Interlude”
Mojito
Lime garnished with a Martinique white rum mousse
vanilla crumble with lemon cream and sorbet

The wines selected by Sommelier Corentin Caillard were a great success:

- Pinot Gris Grand Cru “Altenberg de Bergbieten” 2014 - Domaine Anne Marie Schmitt, Bergbieten
- Côtes du Rhône Blanc 2015 - Domaine Clos Romane, Cairanne
- Pouilly-Fuissé Vieilles Vignes 2014 - Domaine de la Chapelle
- Saint-Chinian “Cuvée V” 2013 - Château Viranel (voted 15th best wine in the world)

By the end of the evening, it was clear to everyone that Alsace had lived up to its reputation as a region with a real flair for gastronomy!

Jean-Claude Donatin
Chancelier