The Bailliage celebrated its annual Chapitre at the Renaissance Curaçao Resort & Casino, nestled in the heart of historic Willemstad.

At the Induction Ceremony presided over by Bailli Délégué Nico Cornelisse in his capacity as a Member Honoraire of the Conseil Magistral, new members received their Chaîne regalia and some existing members were promoted.

Champagne Duval-Leroy Brut Réserve was much enjoyed at the reception. The Gala Dinner which followed was under the supervision of Maître Restaurateur Carlos Nuñez, Director of Food & Beverage at the Renaissance Curaçao. Executive Chef Sjoerd Wassenaar and his brigade executed a perfect culinary experience.

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Mousse of duck foie gras
red onion salsa, peach jelly
Mistinguet Cava Brut

Seared sea scallops
mousseline of celery-root and vanilla
Baden Grauburgunder 2016 - Martin Wassmer

Sautéed fillet of Caribbean grouper
smoked crayfish sauce, tomato ravioli
Chardonnay Enate, Somontano 2016

Refreshing lemon and mint sorbet

Roasted loin of venison
green cabbage stuffed with wild mushrooms
cassava chips, reduction of raspberries and Port
Tignanello di Antinori 2013

‘Cheese selection’
A slice of old Amsterdam, Brie and Langres
from the side table
Joseph Phelps Cabernet Sauvignon 2012

Blueberry cheese cake
poppy seeds, cassis meringue
Moscato Pelato, Bodegas Bottega

During the dinner, a toast to the Chaîne was made by Chancelier Alecio Maduro, Échanson Dr Jerry Booi and Officier Gina Maduro.

In appreciation of the excellent food and fine service, Maître Restaurateur Carlos Nuñez was presented with a well-deserved Certificate of Honour.

Taking advantage of the music, members and their guests danced the night away thereby completing another beautiful Chapitre in the Bailliage’s long history.

Nico Cornelisse
Bailli Délégué