What better way was there to celebrate the 36th anniversary of the Bailliage than at the hands of Officier Chef Rôtisseur, Executive Chef/Owner Bernard Dervieux and his French cuisine at Cuistot?

Born in France, Chef Dervieux gained an appreciation for fresh, tasteful food as was evident in our multi-course dinner. He has perfected his cuisine at Cuistot, now in its 30th season. Reminiscent of a French farmhouse it has stone walls, large fireplaces, soaring ceilings and inviting verandas. We were fortunate to have the entire restaurant closed for our Bailliage’s event and enjoyed the freedom this gave us.

Members and guests delighted in passed appetizers and drinks in the front dining room. The Induction Ceremony took place on the terrace followed by the five-course dinner in the north dining room, also known as the “Fireplace Room”.

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Hors d’œuvres
House crab salad in choux pastry
Pheasant consommé cappuccino with truffle and foie gras
Smoked trout on rye bread
Puligny-Montrachet Premier Cru 2011, Pernot Belicard
Château Larrivet Haut-Brion (Blanc) 2005 - Pessac-Léognan

Cauliflower bisque with caviar and smoked salmon
crème fraiche, chives
Champagne Michel Gonet Grand Cru

Lobster and crayfish gratin “Fernand Point”
Pernand Vergelesses ‘Les Combottes’ 2012, Rapet

Wild blackberry sorbet with a ‘tear’ of Condrieu

Saddle of lamb
beans, turnips, lamb jus with roasted garlic
CVNE Gran Reserva ‘Imperial’ 2001 - Rioja

Époisses, Bucherondin
mache salad
Spottswoode Sauvignon Blanc 2015 - Sonoma County

Peach cobbler with vanilla ice cream
Château Lafaurie Peyraguey 2003 - Sauternes

Homemade petits fours

It was an honour to have Chancelier Heinz Hoffman, a Member of the Conseil d’Administration (the Chaîne’s international Board of Directors), and Bryan Stirrat, Bailli Provincial of Far West, lead the Ceremony alongside our Bailli, Craig Surdy.

When it came to the acknowledgements Heinz was pleasantly surprised when Dr Natasha Creighton, guest of Chevalier Dr Lance Walsh, greeted and thanked him in his native tongue of Swedish!

All in all, the event was a very worthy celebration of our anniversary.

Laura Walsh
Vice-Chargée de Presse

Event photos by Ed Lee