La Chaine Coast-to-Coast

BailliagedelaNouvelle-Ecosse

(SubmittedbyJerzyB.GajewskiMD,FRCSC)

TheWorldofYousufKarsh:APrivateEssence

TheNovaScotiaBailliagewasprivilegedtohavea specialprivateshowingoftheYousufKarsh“The WorldofYousufKarsh:APrivateEssence“Exhibitin theCanadianMuseumofImmigrationatPier21in Halifax.Asoutlinedbytheexhibitpromotional materials“Witnessthefamedphotographer’siconic workandlearnabouthisoriginsasanArmenian refugeetoCanadain1924.Thisspecialexhibition featuresover100portraitsofmajorfiguresofthe 20thcentury.”

Theprivatetourstartedat6:00pm,followedbya beautifulreceptionfeaturingcanapés,carvingstation andwinesintheRudolphBrattyHall.

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BailliagedeNewBrunswick

(Envoyépar/SubmittedbyMarioGriffin ViceChargédePresse)

Collectedefondspourlesboursesd'étudespour jeuneschefsàCarter'sPoint

Dimanchele7aoûtdernier,lebaillagedelaChaîne desrôtisseursduNouveauBrunswickaprésenté uneactivitépoursesmembresetinvitésàCarter’s Pointsurlesited’AcadianCaviarandSturgeon. Cetteactivitévisaitàamasserdesfondsdestinésà desboursesd’étudesduCCNBpourappuyerde jeuneschefsdelaprovincedanslapoursuited’une carrièreencuisine.

Legroupeseprépareàprofiterd'unecroisièresurlefleuveSaintJean. GroupgetsreadytoenjoyacruiseontheSt.JohnRiver.

C’estsousunsoleildeplombetparmomentavec unehumiditéfrôlant42degrésquelegroupede14 personness’estensuitedirigéversl’embarquement surlebateaudepêcheduCapitaineBillFordetsa conjointeCorina.Cettecroisièreapermisd’admirer lescharmesdel’impressionnantcoursd’eaud'une longueurde673km,quiprendsasourcedansle NordduMaineetcoulejusqu’àlaBaiedeFundy. Notrepromenadeavaitaussipourbutd’allerrendre visiteàunnouveaumembredelachaineàplusde 60kmdedistancevialefleuve.LechefThane MalloryduRestaurantGulliver’sWorldCafede Gagetownattendaitsesaventurierspourleurservir unfabuleuxdessertaurhumaccompagnéd’une rafraichissantestoutMudyRiverdelaPumpHouse Brewery.

(Aucentre)LeBailliduNouveauBrunswickCornelCeapaetsonépouse Dorinaaccompagnés(àgauche)duViceattachédepresseMario Griffin,duViceChargédepresseet(àdroite)duChefRôtisseurHou NingduRestaurantMimimi.(Centre)NewBrunswickBailliCornelCeapa andwifeDorinaflankedby(left)MarioGriffin,ViceChargédePresse and(right)ChefRôtisseurHouNingofRestaurantMimimi.

LebaillidelaChaîneduNouveauBrunswick,Cornel CeapaetsaconjointeDorinaontsuaccueillirce groupedebonsvivantsalorsquelatraditiondes rôtisseursaétémiseenévidenceaveclacuissonde troisoiesmagnifiquessurletournebroche.Les convivesontpugoûtercefestind’oiesenplusdese rassasierdusavoureuxcaviarsauvagelocaldu fleuveSaintJeanetd’huîtresMalletdeShippagan. Évidemment,onnepourraitmanquerl’occasionde marquercetterencontredequelquessabragesde Champagneauplusgrandplaisirdespersonnes présentes.

LeBailliCornelCeapaprésentel'assietteChaineauChefRôtisseur ThaneMallory.BailliCornelCeapapresentsChaineplatetoChef RôtisseurThaneMallory.

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Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedeNewBrunswickcontinued

Aprèscettepausegourmandesurlaterreferme,le groupeestensuiteremontéàbordafinderevenirà Carter’sPointencontinuantdeprofiterdescharmes delarivièreaveclesoleilcouchantetunventde bonnehumeur.Unejournéequiresteragravéedans lamémoiredeceuxquiontpuprofiterdel’instant présentdecedimanched’étéaveccequele NouveauBrunswickàdeplusbeauetdemeilleurà offrir!

[EnAnglais]

YoungChefScholarshipFundraiserat Carter’sPoint

OnSunday,August7,theNewBrunswickBailliage heldaneventforitsmembersandguestsatCarter’s PointonthesiteofAcadianCaviarandSturgeonto raisefundsforCCNBscholarshipstosupportthe province’syoungchefsinpursuingtheirculinary careers.

NewBrunswickBailliCornelCeapaandhiswife

Dorinatreatedattendeesbyhonouringthe Rôtisseurstraditionwiththecookingofthree magnificentgeeseonthespit.Guestswereableto tastethisfeastofgeeseaccompaniedbytastylocal wildcaviarfromtheSaintJohnRiverandMallet oystersfromShippagan.Obviously,theBailliage couldnotmisstheopportunitytomarkthismeeting withthesaberingofafewChampagnebottlestothe delightofthosepresent.

Underablazingsunand,attimes,humidity approaching42degrees,thegroupof14people thenheadedtothefishingboatofCaptainBillFord andhiswifeCorinaforatriptoadmirethecharmsof thisimpressive673kmlongwaterway,which originatesinnorthernMaineandflowstotheBayof Fundy.Ourgetawaywasalsointendedtovisitanew

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CaviarAcadianCaviarandSturgeonethuîtresMalletdeShippagan. AcadianCaviarandSturgeoncaviarandMalletoystersfromShippagan.

SabreleChampagne.SaberingtheChampagne. DesoiespréparéesàlabrochedanslatraditiondelaChaînedes Rôtisseurs!GeesepreparedonthespitinChaînedesRôtisseurs tradition!

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Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedeNewBrunswickcontinued memberoftheChainemorethan60kmawayviathe river.ChefThaneMalloryofRestaurantGulliver's WorldCafeinGagetownwaswaitingforourgroupof adventurerstoarrivetoservethemafabulousrum dessert,accompaniedbyarefreshingMudyRiver stoutfromthePumpHouseBrewery.

LeBailliduNouveauBrunswickCormelCeapaetlechefexécutifet MaîtreRôtisseurPierreRichardsouhaitentlabienvenueaux participants.NewBrunswickBailliCormelCeapaandExecutiveChef andMaîtreRôtisseurPierreRichardwelcomeattendees.

LeRestaurantLittleLouisestconnucommeétantun lieudegastronomiedanscetteagglomération urbaineduSud-Estdelaprovincequicompteplus de160000habitants.D’ailleurscen’estpasun hasard,sil’établissementaobtenulacote4 diamantshabituellementattribuéàunetable distinctive,présentéeavecsoindansuncadredes plusprestigieux.

CapitaineBillFord,sympathiqueguidesurlefleuveSaintJeanavecsa femme.CaptainBillFord,friendlyguideontheSt.JohnRiverwithhis wife.

Afterthisgourmetbreakondryland,thegroupgot backonboardtoreturntoCarter'sPointwhile continuingtoenjoythecharmsoftheriverwitha sunsetandarefreshingwind.Adaythatwillremain etchedinthememoryofthosewhowereableto enjoythispleasantsummerSundaywiththebest NewBrunswickhastooffer!

GalaannueletintronisationauPetitLouis

LaConfrériedeLaChainedesRôtisseurs,Bailliage duNouveau-Brunswickatenusonévénement d’intronisationde14nouveauxmembreslorsd’un souperdegalaorganiséauRestaurantLittleLouis’ OysterBardeMoncton.Lechefdel’établissement etMaîtreRôtisseurPierreRichardetsonéquipe avaitconcoctéunmenu6servicesavecdesaccords metsetvinssavoureux.

TonyCatanese,BailliDéléguéduCanadaaaccueilli14nouveaux membres.TonyCatanese,BailliDéléguéduCanadawelcomed14new members.

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Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedeNewBrunswickcontinued

LeBaillidéléguéduCanada,TonyCataneseépaulé parEricJonesleChargédepresseNationalet CornelCeapa,Bailliduchapitredel’organisationau NouveauBrunswick,ontprocédéàlacérémonie d’intronisation.Entoutc’estplusde14personnes quiontalorsprêtésermentàlaChaînedes rôtisseursenjurantdetoujourshonorerl'artdela cuisineetlaculturedelatableetdetoujourshonorer sesdevoirsdefraternitéetderespectsàl'égardde touslesmembres.Decenombre8membresont prêtécesermentsousladésignationde professionnelencuisineousommellerie.

VoicilesnouveauxmembresdelaCuvée2022:

ZachEverett-ProfessionnelduVin

KevinMeadChefRôtisseur

JonathanMorrisonMaîtreRôtisseur

Lenomattribuéaurestaurantestenl'honneurde

LouisJosephRobichaudquiaétépremierministre duNouveauBrunswickde1960à1970.Enraison desapetitetailleonlesurnommaitsimplementP'tit Louis,etilétaittrèsfierdesesoriginesacadiennes luimêmenatifdeSaintAntoinedansleSudEst. LechefexécutifPierreRichardestàMonctonetila grandidanscetterégionendéveloppanttrèstôtle goûtdel’artculinaire.Inspirédesamère,ilavait déjàlegoûtdesproduitsfraisetlocauxen participantàlaplantation,àlacultureetlarécoltedu jardinfamilial.

BenjaminCormierMaîtreRôtisseur

PierreMartinSommelier

MarcAlfredBastaracheChevalier

AlexandreXavierGalliezChevalier

JordanHoldenChefRôtisseur

ThaneMalloryMaîtreRôtisseur

RichardMaloneyChevalier

BrianMurphyChevalier

LucDoucetChefRôtisseur

MatthewReidViceArgentier

MarilynReidDamedelaChaîne

Aprèsavoireffectuélaportionprotocolairedela soirée,lesconvivesontalorspasséàtablepourun festinhautencouleursetensaveurs.Cedélice s’estamorcéavecuntriod’huitresaccompagnéde bellesbullesdeBourgogne.Leplatsuivantétaità luiseulunplaisirpourlesyeuxalorsquel’esturgeon fumésuruneployeétaitcoifféparunebonne quantitédecaviarsauvagedel’entrepriseAcadian

SturgeonandCaviar.LeChablisLarochetentaitbien quemaldebrillerenprésencedelarichesseduplat.

Le3eservicemettaitenvedettedesagnolottisde homardavecunesaucecrémeuseetdélicieusede topinambouravecunmagnifiqueSancerredela Loire.Deuxplatspourlesamateursdeviandesse sontensuiteenchainés.

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Untriod’huîtres&SabayondeChampagne.Atrioofoysters&Sabayon ofChampagne.

NorthumberlandDeuxFaçonsetcourgeDelicata.NorthumberlandLamb TwoWaysandDelicatasquash

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Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedeNewBrunswickcontinued

D’abordunebelledémonstrationdelaqualitédu terroirlocalavecdel’agneaudeNorthumberlanden deuxfaçons,mariéàunvinduLanguedoc Roussillon.

Leplatsuivantétaitprobablementlemeilleuraccord metsetvinsdelasoirée.Eneffet,lebisontournedos Rossiniaccompagnéd’unrougedeStÉmilionasu émerveillerlespapillesgustativesdemanière éloquente!Lafinaledecettesoirées’estconcluepar undessertdeCourgeSemifreddoaccompagnéd’un vindeglaceduNiagara.

Laprochaineactivitéetdernièredel’année2022du baillageduNouveau-Brunswicksetiendraauréputé RosemountInnduMaitreRôtisseurChrisAerniaet sonépouseGratiella.Cetteactivitépermettradese mettredansl’ambiancedesFêtes,alorsqu’ellese dérouleraàStAndrewsledimanche27novembre prochain.

[EnAnglais]

AnnualGalaandIntronisationatLittleLouis

TheChaînedesRôtisseurs,BailliageofNew Brunswickhelditsintronisationeventfor14new membersduringagaladinnerheldattheRestaurant LittleLouis’OysterBarinMoncton.Thechefofthe establishmentandMaîtreRôtisseurPierreRichard andhisteamhadconcocteda6coursemenuwith winepairings.

TheLittleLouisRestaurantisknownasaplaceof gastronomyinthisurbanagglomerationinthe southeastoftheprovince,whichhasmorethan 160,000residents.Moreover,itisnocoincidence thattheestablishmentobtainedthe4diamondrating usuallyattributedtoadistinctivetable,carefully presentedinamostprestigioussetting.Thename giventotherestaurantisinhonorofLouisJoseph Robichaud,whowasPremierofNewBrunswickfrom 1960to1970.Becauseofhissmallsizehewas nicknamedsimplyLittleLouis,andhewasvery proudofhisAcadianoriginshimselfanativeof SaintAntoineintheSoutheast.ExecutiveChef PierreRichardisinMonctonandgrewupinthis region,developingatastefortheculinaryartsatan earlyage.Inspiredbyhismother,healreadyhada tasteforfreshandlocalproductsbyparticipatingin theplanting,cultivationandharvestingofthefamily garden.

UnsublimedessertdeCourgeSemifreddo.AsublimeSemifreddo Squashdessert.

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Galaannueletintronisation RestaurantLittleLouis’OysterBar Huîtres&SabayondeChampagne DomainePironCrémantdeBourgogne BlancdeBlancNV EsturgeonFumé Ploye,Caviard'EsturgeonSauvage DomaineLarocheChablisStMartin2021 AgnolottideHomard Topinambour FamilleBougrierSancerreBlanc2020 AgneaudeNorthumberlandDeuxFaçons CourgeDelicata BastideMiraflorsVieillesVignes2018 BisonTournedosRossini SaintEmilionGrandCruGalius2018 CourgeSemifreddo LakeViewCellierVindeGlaceVidal2019

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedeNewBrunswickcontinued

Aftercompletingtheceremonialportionofthe evening,thegueststhensatdownforacolorfuland flavorfulfeast.Thisdelightbeganwithatrioof oystersaccompaniedbybeautifulBourgogne bubbles.Thenextdishwasafeastfortheeyeson itsownasthesmokedsturgeononaployewas toppedwithagoodamountofwildcaviarfrom AcadianSturgeonandCaviar.TheChablisLaroche triedhardtoshineinthepresenceoftherichnessof thedish.

TheBailliDéléguéduCanada,TonyCatanese, assistedbyEricJones,NationalChargedePresse, andCornelCeapa,BaillioftheChapîtreofNew Brunswickorganization,proceededwiththe intronisationceremony.Inall,morethan14people thentookanoathtotheChaînedesRôtisseurs, swearingtoalwayshonourtheartofcookingandthe cultureofthetableandtoalwayshonouritsdutiesof fraternityandrespecttotheregardofallmembers. Ofthisnumber,8membershavetakenthisoath underthedesignationofprofessionalinthekitchen orsommelier. Herearethenew2022members:

The3rdcoursefeaturedlobsteragnolottiwitha creamyanddeliciousJerusalemartichokesauce withamagnificentSancerredelaLoire.Twodishes formeatloversthenfollowed.First,afine demonstrationofthequalityofthelocalterroirwith Northumberlandlambintwoways,pairedwitha LanguedocRoussillonwine.Thenextcoursewas probablythebestwinepairingoftheevening. Indeed,thebisontournedosRossiniaccompaniedby aStÉmilionredwasabletoamazethetastebudsin aneloquentway!Thefinaleofthisevening concludedwithadessertofSemifreddoSquash accompaniedbyaNiagaraicewine.

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ChefPierreRicharddurestaurant4diamantsLittleLouis’àMoncton. ChefPierreRichardof4diamondRestaurantLittleLouis’inMoncton.

KevinMeadChefRôtisseur JonathanMorrisonMaîtreRôtisseur BenjaminCormierMaîtreRôtisseur PierreMartinSommelier

AlexandreXavierGalliezChevalier

ThaneMalloryMaîtreRôtisseur RichardMaloneyChevalier

ZachEverettProfessionnelduVin

MarcAlfredBastaracheChevalier

JordanHoldenChefRôtisseur

BrianMurphyChevalier LucDoucetChefRôtisseur MatthewReidViceArgentier MarilynReidDamedelaChaîne

(degaucheàdroite)LeBaillidelaChaîneduNouveauBrunswick, CornelCeapa,lechefexécutifetMaîtreRôtisseurPierreRichard accompagnédesonassistantencuisine,TonyCatanese,BailliDélégué duCanada!(lefttoright)NewBrunswickChaîneBailli,CornelCeapa, ExecutiveChefandMaîtreRôtisseurPierreRichardaccompaniedbyhis assistantinthekitchen,TonyCatanese,BailliDéléguéduCanada! 59

Toutes les photos sont une gracieuseté de Ben Champoux Photography. Photos courtesy of Ben Champoux

Photography.

BailliagedelavilledeQuébec (Envoyépar/SubmittedbyJeanLouisSouman, Bailli)

Lesmembresintroniséssont:

AlexBouchard,MaitreRôtisseur

FrédéricCyr,MaitreRôtisseur

ArthurMuller,ChefRôtisseur

SylvieGravel,Professionneldelatable

HélèneSommereyns,DamedelaChaîne

LeFairmontLeChâteauFrontenacestprêtpourNoël.FairmontLe ChâteauFrontenacisreadyforChristmas.

LeBailliagedelavilledeQuébecaeuleplaisirde tenirceChapitreannueld'intronisationetsouperde galaauFairmontLeChâteauFrontenac.5nouveaux intronisésontrejointleBailliagelocaltandisqu'un totalde21personnesontparticipéausouper.Tony Catanese,BailliDéléguéaprésidélacérémonie d'intronisation,assistédeJeanLouisSouman,Bailli deQuébec,danslemagnifiquesalonLeCellierdu FairmontLeChâteauFrontenac.KenHall,directeur généraletinvitédugala,etseséquipesontfaitun travailextraordinairepourrendrelasoirée mémorabledudébutàlafin.

LesnouveauxintronisésavecTonyCataneseetJeanLouisSouman. ThenewinducteeswithTonyCataneseandJeanLouisSouman.

Unpianistetrèstalentueuxs’estoccupéde l'ambiancealorsquelesparticipantsse rassemblaientenvued'unsomptueuxmenude6 services,présentéparlenouveauMaîtreRôtisseur FrédéricCyr,DirecteurCulinaireduFairmontLe ChâteauFrontenac.Lesvinsd'accompagnementont étésélectionnésetcommentésparZsomborMesey, ChefSommelierduFairmontLeChâteauFrontenac. Enfindesouper,FredericCyr,DirecteurCulinaire; sommelierenchefZsomboretl'équipedeservice ontétéchaleureusementapplaudisetfélicités.

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Regardantlesintronisations.Watchingtheintronizations.

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BailliagedelavilledeQuébeccontinued [EnAnglais]

TheQuébecBailliagewaspleasetoholdthisannual InductionandGalaChapîtreatTheFairmontLe ChâteauFrontenac.Fivenewinducteesjoinedthe localBailliagewhileatotalof21attendedfordinner. TonyCatanese,BailliDéléguéofficiatedoverthe inductionceremony,assistedbyJeanLouisSouman BaillideQuébec,intheFairmontChâteau Frontenac’sbeautifulsalonLeCellier.KenHall, GeneralManagerandguestattheGalaChapître, andhisteamsdidanextraordinaryjobtomakethe eveningmemorablefrombeginningtoend.

SylvieGravel,Professionneldelatable

HélèneSommereyns,DamedelaChaîne

ChapîtreGala LeCellier FairmontLeChâteauFrontenac

Poissonfumédedeuxfaçons

Garnitureclassiqueetcevichedeflétan auxherbesboréales Geléed’argousier,câpres,oignon,citron etsaucegribiche

PaindebléMarquisetplateaudebeurreàl’ailnoir, mieletnoixrôties

RieslingSelection,8thGenerationVineyard, OkanaganValley,BC,VQA,Canada,2018

Presséetièdedechampignonsnoblesetcuisse decanardconfite

Endivesaucarameld’orangeetsaladedepersil BourgognePinotNoir,LesMoulins,Domaine FeuillatJuillot,Bourgogne,France,2020

Granitédepommesaucalvados

FiletdebœufRossini

Jusauvincuit,puréedetopinambours aubeurrenoisette

Paillassondepommesdeterre,pointesd’asperges etéchalotesbraisées

LaLobera,CuatroVarietales,Grenache, Tempranillo,Mazuelo,Graciano,RealAgrado, Rioja,Espagne,2010

Fromagefonduetchipsdechampignonsfrits

Painauxnoixendentsdeloup

Trilogieenchaud,froidetglace Fondantchocolatetcarvi,ganachecognacet financiers,crèmeglacéeauchocolat MauryGrenat,DomaineFontanel, MauryGrenatAOP,France,2019

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TonyCataneseandJeanLouisSouman.TonyCataneseetJeanLouis Souman.

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(degaucheàdroite)JeanLouisSouman,KenHallavecsafille,Tony Catanese.(lefttoright)JeanLouisSouman,KenHallwithhisdaughter: TonyCatanese.

AlexBouchard,MaitreRôtisseur

FrédéricCyr,MaitreRôtisseur

ArthurMuller,ChefRôtisseur

BailliagedelavilledeQuébeccontinued

Attheendofthedinner,FredericCyr,Directeur Culinaire;Zsomborheadsommelier;andtheservice teamwerewarmlyapplaudedandcongratulated.

KenHallaccueillelesmembresintronisésetlesinvités.KenHall welcomesmembersinducteesandguests.

Averytalentedpianistprovidedtheambianceas attendeesgatheredinanticipationofasumptuous6 coursemenu,presentedbynewlyinductedMaître RôtisseurFrédéricCyr,DirecteurCulinairedu FairmontLeChâteauFrontenac.Theaccompanying wineswereselectedandcommentedonbyZsombor Mesey,HeadSommelierofFairmontLeChâteau Frontenac.

MaitreRôtisseurFrédéricCyr,DirecteurCulinaireduFairmontLe ChâteauFrontenacnouvellementintronisé.NewlyinductedMaitre RôtisseurFrédéricCyr,DirecteurCulinaireduFairmontLeChâteau Frontenac

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Touslesparticipantsaveclesnouveauxintronisés.Alltheattendeeswith thenewinductees.

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BailliageduMontréal

(Envoyépar/SubmittedbyMichelBusch, BailliHonoraire)

LeBailliagedeMontréalatenusonChapîtreannuel etsonsouperdegalaauSofiteldeMontréal, organiséparMichelBusch,BailliHonoraire,avecle soutiendeGinettePhiselViceArgentière.52 membresetinvitésontdégustéunincroyablemenu 5servicesorchestréparOlivierPerret,Maître CuisinierdeFranceetChefExécutifduSofitel.

MadeleineRocheleau,ChargéedeMissionsHonoraireduCanadaet TonyCatanese.MadeleineRocheleau,ChargéedeMissionsduCanada HonoraireandTonyCatanese.

Avantlesouper,12nouveauxmembresontété intronisésauBailliageparleBailliDéléguédu Canada,TonyCatanese,assistédeSamirHanna, membreduconseild'administrationetMagistrat (Paris).Lacérémonieaétésoulignéepar l'intronisationdeMartinLeclerc,DGdel'Hôtel Intercontinental,commeBailliduBailliagede Montréal.

(gaucheàdroite)TonyCatanese,BailliDéléguéduCanada;MartinL. Leclerc,nouvellementintroniséentantqueBailliduBailliagede Montréal;etSamirHanna,membreduconseild'administrationet Magistrat(Paris).(lefttoright)TonyCatanese,BailliDéléguédu Canada;newlyintronizedMartinL.Leclerc,BailliBailliageduMontréal; andSamirHanna,MembreduConseilsd'AdministrationetMagistral (Paris).

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Toutes les photos sont une gracieuseté de Fahri Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

BailliageduMontréalcontinued

Lesautrespersonnesintroniséessont:

MarcSaunier.MaîtreHôtelier

EricDevert,MaîtreHôtelier

CaroleGuilbault,DamedelaChaîne

AnnePelletier,DamedelaChaîne

CaroleRonsse,DamedelaChaîne

AlexandreDeBeaulieu,Chevalier

NikolayKonstantinov,Chevalier

SalahKubba,Chevalier

PierreLafon,Chevalier

OlivierMauricette,Chevalier

JeanCharlesRaillar,Chevalier

LeBailliagedeMontréalsouhaiteégalement reconnaîtreetremerciernotreinvitéd'honneur,Marc Steele,quiaoffertlebœufKobégrade5en dégustationlorsducocktailetfournilefiletmignon BlackAngustripleAAAduMontanapourlesouper.

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Trilogied’amusebouchesignatureduRenoir 64 Dignitaires,intronisésetpromotions.Dignitaries,Inducteesand Promotions. DînerdeChapître

Poireaubrȗlé,crémeuxdecéleriraveettruffenoire CollovrayEtTerrierDeuxRoches, BourgogneTradition2020 FiletdebœufBlackAngusRossini Ballotinedechouxkale,courgeetgirolle, millefeuilledepommedeterre DomaineChapelleetFils,BourgognePinotNoir2020 Fromage EtivazAlpageSuisseRéserve DomaineChapelleetFils,BourgognePinotNoir2020 Dessert Vacherinauxagrumesfrais,fromageblanc,sorbet agrumesetpoivredeTimut CidredeGlaceDomaineLafrance

leSofitelMontréal Réceptioncocktail Trilogied’amusebouchesignatureduRenoir BoeufdeKobéA5endégustation GracieusetédeM.MarcSteele WolfbergerCrémantd’AlsaceBrut Diner Pâtéencroutedepintadefermière,canardet morilles Compted’oignonsrougesaumadère Sperling,PinotGrisValléedel’Okanagan2021 St.Jacques

Toutes les photos sont une gracieuseté de

Fahri

Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

BailliageduMontréalcontinued

[EnAnglais]

TheBailliageduMontréalhelditsannualChapître andGaladinnerattheleSofitelMontréal,organized byMichelBusch,BailliHonorairewiththesupportof GinettePhiselViceArgentier.Fifty-twomembersand guestenjoyedanincrediblefivecoursemenu orchestratedbyOlivierPerret,MaîtreCuisinierde France,ExecutiveChefofleSofitel.

Priortothedinner,atotalof12newmemberswere inductedintotheBailliagebyBailliDéléguédu Canada,TonyCatanese,assistedbySamirHanna, MembreduConseilsd'AdministrationetMagistral (Paris).Theceremonywashighlightedbythe inductionofMartinLeclerc,GMofthe IntercontinentalHotel,asBaillioftheBailliagedu Montréal.Otherinducteesincluded:

MarcSaunier.MaîtreHôtelier

EricDevert,MaîtreHôtelier

CaroleGuilbault,DamedelaChaîne

AnnePelletier,DamedelaChaîne

CaroleRonsse,DamedelaChaîne

JeanCharlesRaillar,Chevalier

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TheMontrealBailliagewouldalsoliketorecognize andthankourspecialguestofhonour,MarcSteele whodonatedthegrade5Kobébeefendégustation atthecocktailreceptionandsuppliedthetripleAAA Montanablackangusfiletmignonforthedinner. UntoastàlaChaîne.AtoasttotheChaine. ChefExécutifOlivierPerret.ExecutiveChefOlivierPerret. MichelBusch,BailliHonorairedeMontréal,livrel’accolade.Michel Busch,MontrealBailliHonorairedeliverstheaccolade. MartinL.Leclerc,MichelBuschetTonyCataneseaveclechefexécutif Perrotetlabrigadedecuisine.MartinL.Leclerc;MichelBuschandTony CatanesewithExecutiveChefPerrotandtheKitchenBrigade. 65

AlexandreDeBeaulieu,Chevalier

NikolayKonstantinov,Chevalier

SalahKubba,Chevalier

PierreLafon,Chevalier

OlivierMauricette,Chevalier

Toutes les photos sont une gracieuseté de Fahri Yavuz Photography . Photos courtesy of Fahri Yavuz Photography .

Bailliagedel’Outaouais(Ottawa)

(Envoyépar/SubmittedbyJasonNordsletten,Bailli)

LeBailliagedel'Outaouais(Ottawa)acélébréunan deretourdanslacapitalenationaleavecunsouper degalad'intronisationetdeChapitreauCentre Shaw.AprèsdessoupersprécédentsàStonefieldà CarletonPlaceetauRoyalOttawaGolfClub,cet événementacouronnéuneannée2022trèsréussie danslarégiond'Ottawa.

Autotal,31personnesontassistéaugala,dont13 ontétéintroniséesdansleBailliageparTony Catanese,BailliDéléguéduCanada.Les intronisationsontétésoulignéesparl'intronisationdu nouveauConseillocalcomprenantJason NordslettencommeBailli,TonyGrandecomme Vice-Argentier,PatrickTurcotcommeViceConseillerGastronomiqueetBernardGirouxcomme Vice-ChargédeMission.Lesintronisationsont marquéuneffortdetroisanspourramenerla ChaîneàOttawa.

LenouveauConseilavecTonyCatanese,BailliDéléguéduCanada. ThenewConseilwithTonyCatanese,BailliDéléguéduCanada.

Lemenudugalacomprenaitcinqchefs(Patrick Turcot,MathieuSeguin,JodyWard,JenniferSands, ChristopheMeasson)collaborantàlacréationdu menuetàlapréparationdesplats.Lerésultatétait unmélangeexceptionneldesaveursetdetextures. [EnAnglais]

TheBailliagedel’Outaouais(Ottawa)celebratedone yearbackintheNation'sCapitalwithaGala InductionandChapîtredinnerheldattheShaw Centre.FollowingearlierdinnersatStonefieldin CarletonPlaceandtheRoyalOttawaGolfClubthis eventcappedoffaverysuccessful2022inthe Ottawaarea.

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JasonNordsletten,Baillid'Ottawa.OttawaBailliJasonNordsletten.

LeBailliJasonNordslettenaccueilledenouveauxMaîtresRôtisseurs (gaucheàdroite)MichelGaumond,NandiniSarkaretJamesScottBailli JasonNordslettenwelcomesnewMaîtreRôtisseurs(lefttoright)Michel Gaumond,NandiniSarkarandJamesScott

Bailliagedel’Outaouais(Ottawa)continued

Atotalof31peopleattendedtheGalawith13 inductedintotherevivedBailliagebyTony Catanese,BailliDéléguéduCanada.Theinductions werehighlightedbytheinductionofthenewlocal ConseilincludingJasonNordslettenasBailli,Tony GrandeasViceArgentier,PatrickTurcotasVice ConseillerGastronomique,andBernardGirouxas ViceChargedeMission.Theinductionsmarkeda threeyearefforttobringtheChainebacktoOttawa.

ColdwaterShrimpcevicheonFocacciawithAcadian Sturgeoncaviar,Proseccofoamandherbs

Muroepochéed’ileFogoavecfenouiletalguesdedunes, CrevettenordiquesauvagesurFocacciaetcaviar d’EsturgeonAcadien avecmousseProseccoetherbs ClossonChaseVineyardChardonnay

PoultryChefJenniferSands

DuckconfitRavioli,LeChoprinmushroomhazelnutpate, sunchokepolenta,chard,sourcherrygastrique andNosyGoatCheese

Raviolideconfitsdecanard,pâtédechampignonsnoisettes delafermeLeChoprin,polentadetopinambour,bettea carde,gastriquedecerisealgre, etfromagedeChèvreNosey ColumbiaCrestGrandEstateMerlot

Intronisésetdignitaires.Intronizedanddignitaries.

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Leschefs!(gaucheàdroite)PatrickTurcot,JenniferSands,Christophe Measson,MathieuSeguinetJodyWard.TheChefs!(lefttoright)Patrick Turcot,JenniferSands,ChristopheMeasson,MathieuSeguinandJody Ward. TheGalamenufeaturedfivechefs(PatrickTurcot, MathieuSeguin,JodyWard,JenniferSands, ChristopheMeasson)collaboratingoncreatingthe menuandpreparingthecourses.Theresultwasan outstandingblendofflavoursandtextures.

67 DînerdeChapître TheShawCentre ModernCapreseChefPatrickTurcot Charlevoixtorchedandsmoked1608Cheese,

VegetableChefMathieuSeguin Brinedceleryroot,PoachedGrannySmithapple

Céleriravesaumurée,PommepochéeGrannySmithet

OysterBaySauvignonBlanc

BasilTomatoWater Fromagede1608brȗle,EaudeTomateauBasilic

andshavedchestnut

châtaigneémincé

FishChefJodyWard PoachedFogoIslandCodwithfennelandDulce,Northern

QuinceChefChristopheMeasson QuinceKouignAmannTatinstyle, Lacelle’sApiaryHoneyicecream TatindeCoingKouignAmann, CrèmeGlacedeNielLacelle

Chocolate–ChefChristopheMeasson BY55ChocolateCremeux,SableBreton andCranberryGel CrémeuxdeChocolatéBY55Noir1, SableBretonetGeldeCanneberge

Venison-ChefPatrickTurcot SousVide54CLabradorTeaVenisonLoin, Briochetoast,SageSquashPuréeand ÉmulsionMoleBY55NoirN1 LongedeChevreultauTheduLabradorSousVideà54C, PainGrilléBrioché,Puréedecourgealasaugeet ÉmulsionMoleBY55NoirN1 TheGrangeGamayNoir

VieniSparklingCider

MagnottaVidalIceWine

BailliagedeToronto

(SubmittedbyPaulMorrell,CCM,CCEBailli)

Ladies’GolfClubofToronto

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TorontoBailliagemembersandtheirguestswere treatedtoanauthenticupscaleIndianmenucreated bynewmemberandMaîtreRôtisseurExecutive ChefUmeshDiwakeratarecenteventattheLadies’ GolfClubofToronto.ChefDiwakerfocusesonthe farmtotablestyleofcookingbyusingproducefrom hiswellestablishedonsiteherbandvegetable garden.Heisverypassionateaboutcreatinghealthy disheswithgreatattentiontodetail.ChefUmesh’s creationsarespeciallydesignedtokeeptheflavors, texturesandpresentationonahighnote,fromstart tofinish.

Foundedin1924,theLadies’GolfClubofTorontois NorthAmerica’sonlyremainingprivategolfclub establishedbywomenforwomen.TheClubnotonly featuresanextraordinarygolfcoursedesignedby legendaryarchitectStanleyThompson,thebeautyof itsnaturalsurroundingsplaysavitalroleinthe overallexperience.Ladies’GolfClubofTorontohas achieveddesignationasa“certifiedAudubon CooperativeSanctuary”forwildlife,throughthe AudubonCooperativeSanctuaryprogramforgolf courses.Certificationisbasedonenvironmental planning;wildlifeandhabitatmanagement;outreach andeducation;chemicalusereductionandsafety; andwaterqualitymanagement.Theyareoneofless than1,000golfcoursesaroundtheworldtoholdthis impressiveandimportanttitle.

Theeventstartedwithatouroftheherband vegetablegardenpersonallyconductedbyChef Diwaker.Attendeesthenretiredtotheterraceatthe LadiesGolfClubClubhouseforAmuseBoucheand Horsd’oeuvresfollowedbyacarefullyplanned Indianfeast.Thestunningbackdrop,outstanding cuisineandsuperbservicemadetheeventoneto remember!

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MembersgatherattheClubverandah

ExecutiveChefUmeshDiwakerconductstouroftheherbandvegetable garden.

LaChaîne–CoasttoCoast–CoasttoCoast–Coast BailliagedeTorontocontinued Vegetablepakoras. KeralaStyleSeafoodCurry. LambVindaloo TorontoBailliPaulMorrellpresentsChainePlatetoExecutiveChef UmeshDiwakerwithKitchenandServingBrigades. 69 AuthenticUpscaleIndianMenu Ladies’GolfClubofToronto AMUSEBOUCHE Biryani&cheesefritters Mint&garlicraita,chickenbiryani,firedonions,fresh mint,Indianmozzarellasauce,chilioildrizzle OldDelhiStreetTreat Vegetablepakoras,Samosa,Mintchutney,yogurt, Tamarindchutney,pomegranatepearls, pickledmadrasonion,freshcilantroleaves 2021SolidGroundRieslingVQAOntario Mango&MintLassi KeralaStyleSeafoodCurry Blackcod,Lobstertail,Tigerprawn, Greencurryleaves,blackmustardseeds&onion sauce.papadum,cucumber&onionsalad.Lemon& coconutrice 2021PearcePredhommeCheninBlanc, Stellenbosch,SouthAfrica LambVindaloo BraisedOntarioLamblegcurry,redchili, mustard,citrusonion,tomato,ginger&garlicsauce, cucumber&radishraita,garlicnaan 2019CristomVineyardsMt.JeffersonCuvéePinot NoirOregonWillametteValley IceCream HotGulabJamunwithhomemadepistachio,mango& saffronicecream SpikedChai

BailliagedeTorontocontinued OutstandingBlindTastingMenuat GEORGERestaurant

Nineteenmembers,prospectivemembersand guestsweretreatedtoablindTastingMenu, accompaniedbymatchingwines,createdby renownedCanadianExecutiveChefLorenzoLoseto. AsoneofCanada’spremierchefs,ChefLosetois renownedforhisinnovativeapproachtocooking,his emphasisonboldflavoursandtextures,andhisuse ofseasonal,naturalandsustainablefood.Inhisrole asExecutiveChefatGEORGE,rankedasoneofthe bestrestaurantsinCanada,ChefLosetooversees theculinarydirectionofallpropertiesunderthe VerityGroupofCompaniesumbrellaincluding GEORGE,VerityClub,TheIvyatVerityand SweetgrassSpa.Withapassionforprovidingthe bestofCanadiancuisinecombinedwithhisclassical trainingandinternationalinfluences,ChefLoseto hasearnedcriticalacclaimandseveralawards includingthe2014GoldMedalPlatesCanadian CulinaryChampion.

himtocreateamultifacetedandinspiringfood experiencethatbuildsonCanadianingredientsand Toronto’sbroadémigrétraditions.Wehopethatyou willenjoyyourfivecourseblindTastingMenuthis eveningwithwinepairingswhichallowsyoutofully exploretheboldflavoursandtexturesofChef’s cooking.”Eventheorganizersoftheeventwerenot shownthemenubeforehand.Theyallexperienced theeveningtogether,beingsurprisedwitheach courseandaccompanyingwineastheyarrived.

Attendeesenjoytheevening.

Uponarrivingattherestaurant,attendeeswere greetedbyaprintedmessagethatsummedupthe experiencetocome:“LedbyExecutiveChefLorenzo Loseto,George’smenusaredevotedtocreating seasonal,originaldisheswiththefreshestlocal ingredients.ChefLoseto’smodernapproachto cooking,combinedwithhisclassicaltraining,allows

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GEORGEGMStephenHartdescribesoneofthewines. CyndiGrossman,EchansonduCanadaandAdaLo,Macau.

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BailliagedeTorontocontinued

ChapîtreattheAlbanyClub

TheTorontoBailliagehelditsannualChapîtreand GalaDinneratthevenerableAlbanyClubin downtownToronto.TheAlbanyClubwasfoundedin 1882andisoneofCanada'soldestprivatesocial clubs.NamedafterQueenVictoria'syoungestson, theDukeofAlbany,theclubhasbeensituatedatits presentlocationof91KingStreetEastsince1898. LedbytheexpertskillandflairofExecutiveChefJay Parhar,theAlbanyClubemphasizesglobally influencedyetlocallygrowncuisine.

Asabonus,therestaurantmadeareservationforus intheirnewSpeakeasyfacilityafterthedinner.Ada Lo,aChainememberfromMacaujoinedtheToronto contingentfortheevent.

FollowingtheinductionsleadbyTonyCatanese, BailliDéléguéduCanada,andassistedbyCyndi Grossman,EchansonduCanada,ChefParhar deliveredanoutstandingfivecoursemenuthat delightedthepalatesofallwhoattended.Atthe conclusionoftheevening,BailliPaulMorrell recognizedtheextraordinaryeffortbypresentinga ChainePlatetoChefParharandhisteam.

RelaxingafterdinnerintheSpeakeasy.

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ExecutiveChefLorenzoLoseto.

TorontoBailliPaulMorrell,AmyMorrellandCyndiGrossman,Echanson doCanada.

TonyCatanese,BailliDéléguéduCanada,andPaulMorrell,Bailli welcomeattendees.

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LaChaîne–CoasttoCoast–CoasttoCoast–Coast BailliagedeTorontocontinued Dignitaries,InductedandPromoted. 72 BailliPaulMorrellpresentsChaineplatetoExecutiveChefJayParhar. ChaineGrandeChapîtreGala AlbanyClub RECEPTION MonkfishFoisGraswithBlisteredTangerineonBlinis MarinatedSmokedDuckandGrapeChutney onPumpkinCrisp WildBurgundyEscargotandBleuDomes NV,CremantDeBourgogne,Brut,VincentRoyet PetiteCourgesauCrottindeChavignol DumplingGourdwithFrenchGoatCheese andPickledKohrabi 2021,Vouvray,DomainedelaRacauderie,Sec,France BeetCuredRedCodLoin AjvarBlackLentilsandMangoSuccotash PassionFruitCrema 2020,OrangeGold,GerardBertrand,France Sorbet LemonVerbenaandOliveOilSorbetto RasAlHanoutMountainGoatorDallSheepChop WithMerguezSausageCrustWrappedinLatticePastry SmokeyAubergineandIlayachiSauce ServicedwithTomatoForestiere 2016,BrunelllodiMontalcino,VillaAlCortile,Italy DarkTanzanianChocolateTower withLycheeandMandarinOrangeGeleeCentre TonkaVanillaBeanCremaux SakeCreamAnglaisewithCitrusDrop TaylorFladgate10YearOldTawnyPort

Bailliagedel’AlbertaàCalgary

(SubmittedbyAshleyJames,ViceChargéde Presse)

AweekendinJasperAlberta l’OrderMondialEvent

ViceEchansonLindaRobinsonwalkedusthrough aneveningofsevenoutstandingwinesfromBarone RicasolionFriday,adelightfulstarttoCanadian Thanksgivingweekendandateaserforwhatwasto cometomorrowevening.BaroneRicasoliisawellknownwineproducerintheChiantiClassicoarea, whichfeaturesgentlehills,velvetyvalleys,andthick woodlandsofoaksandchestnuttrees.The1,200 hectaresofpropertyincludealmost240hectaresof vineyardsand26ofolivegrovesalongwithBrolio Castle,whereBaronFrancescoRicasolihasbeen guidinghiscentralTuscancompanysince1993.The Ricasolifamilytreehasbeenlinkedtowinesince 1141,alreadypossessingBroliocastle,andthey wereamongthefirsttodedicatethemselvestothe improvementofagricultureandvineyardsinthe Chiantiarea.

MasottinaCollezione96ProseccoRoséDOC 2020

BaroneRicasoliBrolioChiantiClassico DOCG2020

BaroneRicasoliRoccaGuicciardaChianti ClassicoRiservaDOCG2019

BaroneRicasoliBrolioBettinoChiani ClassicoDOCF2018

BaroneRicasoliCastellodiBrolioChianti ClassicoDOCGGranSelezione2015

BaroneRicasoliColledilàChiantiClassico DOCGGranSelezione2018

BaroneRicasoliRonciconeChiantiClassico DOCGGranSelezione2018

BaronRicasolihasadeeprespectforhisrenowned ancestors,whomadetheterritorygreat.Hehas generatednewideasandconceptstokeepthe vineyardssustainableandisconstantlystudyingsoil typesandclonalselectionofBrolioSangiovese.He hasrenovatedthevineyardsandcompletelymapped them.Thenewwinestastedduringtheeveningare anexpressionofhisresearch,alongwithkeeping truetohisancestor’swinemakinghistory.These included:

Anexcitingpartofthemenuinvolvedthesoupfor thefirstcoursebeingpouredpipinghotthrougha boredouthalfparmigianoReggianowheel.Thehot brothmeltedtheedgesaroundthecheesejusta touchtoinfusethebrothwiththeflavoursof parmesan,thatwasthentransferredintoindividual servingsandpouredintoourplatesatthetable.

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74 (lefttoright)MollyKlager,SecondCook,JasperParkLodge;Taylor Snyder,SousChef,JasperParkLodge;AndreaConte,DirectorofFood andBeverage,JasperParkLodge. l’OrderMondialEvent Orso ZUPPA SmokedGameHenCappelettiinParmesanBrodo BrownButterRoastedParsnip,18MonthParmigiano ReggianoInfusedBroth,Guanciale 2018TorricellaChardonnay PRIMI BaccalaMontecatoAllaVeneziana SaltedCod,OliveOilPoachedYellowPotato, GrilledPolentaTaragna 2016CasalferroRossoToascana SECONDI LAMBSADDLE Pistachio,Montasio&SorrelCrustedLambSaddle, BagnetVerdPiedmontese,RoastedKumquat, GnocchettiSardi 2016CastellodiBrolioChiantiClassico DOLCI PARFAIT AmarettoGelato,CandiedWalnuts, ZuccaSponge,WarmCaramelSauce 2011CastellodiBrolioVinSanto

Bailliagedel’AlbertaàCalgarycontinued

Bailliagedel’AlbertaàCalgarycontinued

DinerAmicalEvent

Thefollowingevening’sreceptionanddinnerwere heldintheBeauvertBallroom,whichwaselegantly sectionedofffromthemaindiningareaattheJasper ParkLodge.Themaindiningareawasfilledwitha gentlemist,asifwewalkedintoawinter wonderland.Itwasspectacular!

Agentlemistwelcomesattendees. TheeveningbeganwithopeningremarksfromJoe Scorgie,ournewCalgaryBailli,whothenintroduced .AndreaConte,DirectorofFoodandBeverageatthe JasperParkLodgewhowelcomedalltotheexciting eventtocome.

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75 WinteratthePark JasperParkLodge TRANSFORMATION SummerTruffle&FoieGrasIceCubes SavouryMeringue,Honey,Fig, GoatCheeseSnow,Brioche ChaiDuGrandVaudasniereVouvrayDemiSec ANADROMOUS ParkGinArcticCharGravlax,CrèmeFraîche, PinkPeppercornCrumble,IndigenousTeaMist, Juniper&DillGels,BloodyDock, PineNutSponge CloverhillSparklingRosè PRESERVATION Lemon,Thyme&SmokedConsommé, GooseConfit, MicroVegetables,Chioggia&GoldenBeetroot, MicroCarrots,MicroTurnip CloudyBayPinotNoir PALATECLEANSER HaskapGranite,MintNotes LANDTOOCEAN AlbertaAAARibeyeSpinalis&LobsterPinwheel, WinePreservedChanterelle,RosemaryCrosnes SunchokeTartiflette,StuffedCabbage,SeaAsparagus, BrownButterBèrnaise ShaferRedShouldRanchChardonnay WINTERTOSPRING Meringue,JasmineIceCream, PistachioButterCake, ForestBerries,AutumnalPotions HenryOfPelhamLateHarvestVidal

AndreaConte,DirectorofFoodandBeverage,JasperParkLodge.

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Followingdinner,asbothbrigadesenteredtheroom, theyweregreetedbyaroundofapplause.Joe Scorgiegavetheaccoladefortheevening, highlightinghoweverythingcametogetherwiththe Autumnreception,transformingtowinteraswe enteredthediningroom.Healsonotedhowthe themeforthedecorationoftheroomwasthen translatedintothetabledécorandfurtherintothe food.Weweredelightedandsurprisedwhenweate dessert.Beneaththegentledustingof“snow”, hopesofspringwererevealedwiththegreen pistachiocake.

Theservingbrigade.

Asisourtraditiontwoplateswerepresentedasa keepsakeofoureventinrecognitionofthe exceptionaleffortsoftwomembersoftheFairmont JasperParkLodge’sstaff,onefromthekitchen brigade,orheartofthehouse,andanotherforthe frontofhousebrigade.Theplatefortheservice brigadewenttoAndreaConte,DirectorofFoodand Beveragewhiletheplatefortheheartofthehouse wenttoStevenFernandes,ExecutiveSousChef.

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SummerTruffle&FoieGrasIceCubes.

Lemon,Thyme&SmokedConsommé,GooseConfit.

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AlbertaAAARibeyeSpinalis&LobsterPinwheel.

StevenFernandes,ExecutiveSousChefandkitchenbrigade.

continued

BailliageVald’Okanagan

(SubmittedbyLoisGilbert,Bailli)

InauguralChapîtreatSparklingHillResortand Spa,Vernon,B.C.

Thesituationwastenseasthedaydawnedforthe muchanticipatedinauguralChapîtreinthenewly formedVald’Okanagan.TheOkanaganValleyhad itsfirstmajorsnowstormoftheyearthatmorning, causingdelaysinarrivalsattheairportformanyof theprincipalofficialsofficiatingtheinductions.Thank youtoTonyCatanese,BailliDéléguéduCanada andJaneRuddick,BailliProvincialBailliagedela ColombieBritanniquewhopresidedoverthe intronization.Theinductionoffourhighlyqualified boardmemberswillensuretheBailliagethrives.

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BailliJoeScorgiepresentsAndreaConte,DirectorofFoodand BeveragewithChaineplate.

StevenFernandes,ExecutiveSousChefreceiveshisChaineplate.

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(lefttoright)LoisGilbert,BailliVald’Okanagan;SharmianDuke,Vice Echanson;TonyCatanese,BailliDéléguéduCanadaandJaneRuddick, BailliProvincial.

BailliageVald’Okanagancontinued

Tenyearsago,justbeforetheformerBailliage dissolved,thelastChapîtrewasheldatSparklingHill ResortandSpa.Ourhost,HansPeterMayr, GeneralManageroftheResort,madesurethe inductionanddinnerwereabovetheexpectationof allthoseattending.

Mostofthoseattendingalsotooktheopportunityto stayovernightandtakeadvantageofthespa facilities.Theeveningsparkledamidthe3.5million Swarovskicrystalsthatdecoratedtheresortandthe freshblanketofsnow.

ChefJohnStrattoncreatedanoutstandingmenuand winepairingfromtheOkanaganValleyasthewait staffperformedanimpeccableservice.

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78 Canapé:citrusgingerpoachedprawn,lobsterchilisauce Butterpoachedlobster,lobsterbisque,cornfoam. SableBreton,lemoncurd,lemonmousse,candiedlemonzest. InauguralChapître SparklingHillResortandSpa ChefInspiredBread AmuseBouche 3ozFrind,Chardonnay,WestKelownaBC Lobster(GF) Butterpoachedlobster,lobsterbisque,corn 3ozQuail’sGate,CheninBlanc2021, WestKelownaBC PalateCleanser BeefTenderloin Roastedcarrots&kale,whippedpotatoes anddemiglaze 3ozHesterCreek,CabernetFranc2019,OliverBC LemonPie SableBreton,lemoncurd,lemonmousse andcandiedlemonzest 2ozQuail’sGate,Optima2021,WestKelownaBC PetitFours

BailliagedeVancouvercontinued

OutofthisdreamcameBaanLaoFineThaiCuisine andadiningexperiencenotsoontobeforgottenby the20VancouverBailliagememberswhoattended ChefNutcha’scustomtasting.

BaanLaoAnInspiredTasteofThailand

WhenChefNutchaPhanthouphengwaslearningher craftfrommasterchefsinThailand,Nutcha,together withherhusbandJohn,hadadreamtoopena Thairestaurantintheiradoptedcommunityof Richmond,B.C.,thatwoulddeliverthehighestlevel ofexcellenceinThaicuisineandserviceinaspace thatembodiesthesereneeleganceofThaiculture.

RebeccaEnglandsamplesoneofBaanLao’ssignaturecocktails, completewithbubblingdryiceandsteam.

EverythingabouttheeveningatBaanLaowasfirst class,fromtheingredients(thericeisimportedfrom thePhanthouphengs’ownricefieldsinThailand),to theexquisitestemware,platesandcustomserving vessels,tothewhitegloveservice(thesamewhite glovesusedbytheservingstaffatBuckingham Palace.)Nodetailwasleftunaddressed.

Thisperfectpresentationwasoneofthehallmarksofeverydishserved atBaanLao.

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GrilledtenderloinwithThaichillineverlookedsoappetizerorbeautiful. DînerAmical L’Abbatoir FirstCourse BakedPacificOyster summertruffles,whippedgarlicbutter Tantalus’18Chardonnay,“BlancdeNoir’Okanagan SecondCourse BarelyCookedSpringSalmon greengazpacho Saolheiro’19AlvarinhoVinhoVerde,Portugal ThirdCourse SlowRoastRackofPork strawberry,rhubarb,mustardgreens GarnieretFils’19PinotNoir“Epineuil’Bourgogne Dessert SummerBerryPudding rum,mascarpone Maculan’17Vespaiola“Torcolato”Breganze, DOC,Veneto

BailliagedeVancouvercontinued

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ForChaînememberslongaccustomedtofinedining,

revelationarevelationthatevenonthelaidback WestCoast,amazingcuisinedeliveredwithwhite gloveservicestillhasthepowertowow.Itjustnever

Thefreshfruitattheendofthemealdisplayedclassicartistry. (lefttoright)AnnCollette,ChefJCFelicella,ChefNutcha Phanthoupheng,ChefBrunoMarti(whodidtheaccolade)andJohn Phanthoupheng. 81 DînerAmical BaanLao AmuseBouche RiceCrackerwithTomatoThaiChilli Appetizers PomeloSaladwithMangroveBlackTigerPrawn CheninBlanc,Organic,ChateauDeSuronde, Angou2018 GrilledOrganicBeefTenderloinwithThaiChilli Riesling,SummerhillVineyard,Kelowna2018 PalateCleanser Lemongrass,Pandan,ButterflyPeas MainDishes MangroveBlackTigerPrawnPhatThai PinotNoir,MeyerFamilyVineyards, OkanaganValley,2019 WildSockeyeSalmonGreenCurry,Organic JasmineandRiceberryRice EtnaRosso,Pietradolce,Sicily2019 PalateCleanser RoselleSorbet Dessert MangoStickyRice,OrganicCoconutIceCreamand OrganicCoconutJelly PinotNoirIcewine,Summerhill,Kelowna2015 SeasonFruitsandLukChupMintTea

ThemenuitselfwasacelebrationofauthenticThai ingredientsandflavours,likeThaichilli,greencurry, lemongrass,andjasmine,witheachcourse accompaniedbyawineselectedbytherestaurant’s sommelier.

thedinneratBaanLaoFineThaiCuisinewasa

getsold.

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JuniorTeamCanadaRocksThe2022 Bailli’sPicnic

Onaspectacular,sundrenchedSundayafternoonin August,60membersandfriendsoftheVancouver ChaînegatheredatthehomeofBailliAnnand ChevalierGuyCollettetoenjoytheBailliage’s popularcasualsummersocialanddiningevent TheBailli’sPicnic.

Inanexcitingrepeatperformancefromsummer 2021,itwasthetalentedyoungchefsofJuniorTeam Canada,underthedirectionofConseillerCulinaire JCFelicella,whodidthehonours,cookingupa stormofdelectabledishesinboththeCollettes’ kitchenandonthebarbecue,withactionstations pepperedthroughoutthehouseandgarden.The menu,billedas“ATasteofCompetition,”showcased keyelementsofsomeofthedishestheTeamwillbe presentingattheinternationalcookingcompetitionin LuxembourginlateNovember.

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TheJuniorCulinaryTeamCanadachefsputonanamazingdinnerat theBailli’sPicnicseenherewithProvincialBailliJaneRuddick.

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HousehostGuyCollettepoursthebubblyforhisguests.

ThecasualatmosphereandgreatfoodattheBailli’sPicnichasmadeita favouriteamongmembers.

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Thedinnerwasverymucha“team”effort,with mentorsGrandMaîtreRôtisseurChefBrunoMarti andBCProvincialBailliDr.JaneRuddicksupporting theyoungchefsandmanningthebar,servingupa selectionoffinewinesfromtheBailliage’sownwine cellar.

ChineseDumplingsAnyone?

OnSeptember17thmembersandfriendsofthe VancouverChaînecelebratedthearrivalofthe Chinesemidautumnfestivalwithadelightful explorationofChinesecultureandcuisineledby localhistorianandculinarianJudyLamMaxwell (a.k.a.ChinatownGirl).

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TheappetizerattheBailli’sPicnicfeaturedfourplatedhoursd’oeuvres thefoisgrascherryspherewasamazing!

Theafternoonbeganwithaguidedwalkingtour throughVancouver’shistoricChinatown,which includedvisitstothehomeofoneofthecity’soldest Chinesebenevolentsocietiesandateatastingled byamasterChineseteasommelier(herChinese mojitoblendteawasahugehit).Throughoutthe walk,Judysharedfascinatinginsightsandhistorical tidbitsaboutVancouver’sChinatown,whichisoneof theoldestsuchcommunitiesoutsideofChina. 83 2022Bailli’sPicnic ATasteofCompetitionMenu PlatedHorsd’oeuvres YukonGoldCannelloni,BrandadeandCaviar Pork,MushroomWonton,SpicedSquidSauce FoieGrasCherrySphère OnionPanacotta,CuredWatermelon Stations BriocheCrustedSablefish TarragonScallopMousse,BraisedLeek,RedWine GlazedSalsify,CeleriacPurée,CitrusEspuma ButternutSquash&CeleriacWellington WalnutDuxelle,ShavedBabyVegetableSalad, VeganDemiglace FiveSpicedBeefTataki KimchiPonzu,PickledShallots, ToastedSesameCrumble ScallopMousseLobsterSphere LobsterFoam,LobsterOil,Microgreens ChickenChanterelleTerrine withBrownButterThymeBreadPudding SpicedCarrotPurée,acidulatedTomatoes, MustardSauce JuniorTeamCanadaDessert

BailliagedeVancouvercontinued

Afterexploringtheneighbourhood,Judyusheredthe groupintoaquaintChinatowncafécalled PropagandaCoffee,whereshetookthegroupona differentkindofjourney,thistimeahandson cookingclasstolearnhowtoprepareandcookone China’smosticonicfoods,thetraditionaldumpling.

Duringtheclass,Judydiscussedtraditional Cantoneseingredients,wheretofindthemandhow tomakeyourowndumplings.Tohelpthingsalong, Judyprepreparedvegetarianandnonvegetarian fillings,whichparticipantsthencarefullyfoldedinto dumplingwrappers,afterwhichthedumplingswent intothefryingpan.Therewardeveryonewasable toenjoyadelicious,hotChinesedumplingsupper accompaniedbyrefreshingglassesofChardonnay.

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GaleLiebertsamplesthedelightfulChinesemojitoteablend.

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HistorianandculinarianJudyLamMaxwelldemosthemaking ofclassicChinesedumplings.

AnnColletteandDaveJacksontrytheirhandatfoldingfillinginto Chinesedumplingwrappers.

DelicioushomemadeChinesedumplingsmadeforaveritablefeastof fabulousflavours.

BailliagedeVancouvercontinued BoulevardKitchen&OysterBar

Whenitcomestoculinarycreativity,Boulevard Kitchen&OysterBarhasawelldeservedreputation asoneofVancouver’sbestrestaurants,andit proveditonceagainonOctober18whenmembers oftheChaîneconvenedinBoulevard’scozy,wood panelledprivateroomforanintimatedinnerfor24.

Itmarkedthefirsttimethisuniquedishhadbeen servedataVancouverChaînedinner(aguestchef fromtheTokyoBailliagegavethisdishtwothumbs up).Otherhighlightsincludedanexquisitepatéen croutefeaturingvenisonandporkjowl(atrueFrench classic),andbeautifullypreparedfivespicequail.

ChefRogerMatreatedhisgueststoacompletely originalmenuthatincludedseveralspecialdishes takenfromavarietyofculinarycultures.Amongthe highlightswasthechilledyuzuchawanmushi,a delectablysmoothpuddingrenownedinJapanese cuisine.

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(lefttoright)NewmembersMaggiMeiHoandSylviaWuwithChargede MissionDennisPangandMayPang.

BailliAnnCollettelistenscloselyasBoulevardExecutiveChefRogerMa talksabouthismenu.

ThetraditionalJapanesechawanmushifeaturedikura,geoduckclam andseaurchinaseafoodcelebration. 85 BoulevardKitchen&OysterBar Canapes Poachedsunseekerwithlemongrasscream, ossetracaviar Beeftartarcrostiniwithtraditionalgarnish Gnocchifrittowithcincojotasiberico, kalugapremiumcaviar DomaineZinckCrémantd’Alsace ChilledYuzuChawanmushi House-curedikura,poachedgeoduckclam, localseaurchin 2020GustaveLorentz‘L’amidesCrustacés’ PinotBlanc PateenCroute Venison,porkjowl,chantrellemushroom,pistachio, foiegras,figchutney,housepickles 2015LouisJadotBourgognePinotNoir FiveSpiceQuail Caramelizedendive,brownbuttersquashwithfarro, pumpkinseedgremolata,redcurrantjus 2009DelaDomainedeGrandsChemins Crozes-Hermitage Dessert PoachedPear,Brownbuttercurd, PearBrandyIcecream,Blackcurrantgel 2001ChâteauRoumieuSauternes

BailliagedeVancouvercontinued

Adeliciouspatéencroutewasafeastfortheeyesandthetastebuds

Almostallthewinesforthedinnerweresourced fromtheVancouverBailliage’swinecellar.The pairingswerewellreceivedwithspecialkudostothe 2009DelaDomainedeGrandsCheminsCrozes HermitageBourgogne,whichshowedincrediblywell. Originally,ChefMahadsuggestedanAlsatianpinot grisforhischawanmushidish,however,thiswas substitutedwitha2020GustaveLorentz“l’amides Crustacés”pinotblancthatwasroundlyenjoyedby allandprovedaperfectfit.

VancouverClubHostsVancouverInduction2022

OnSunday,November6th,60membersandfriends oftheVancouverChaînepulledouttheirtuxedos, formalgowns,andfineryfortheBailliage’smuch anticipated51stannualInductionceremony,dinner andcelebration.

Aftertwoyearsofmodestmembershipgrowth,the VancouverBailliagehappilywelcomed13new membersin2022.Inaddition,theinduction ceremonyalsohonouredtworeturningmembersand bestowedseveralwelldeservedpromotionsunder theguidanceofNationalBailliTonyCatanese.

Thisyear’sdinnertookplaceinthebeautifully appointedballroomofTheVancouverClub,whichis aChaîneprofessionalmemberestablishmentunder thedirectionofgeneralmanagerandMaître RestaurateurTimEllison.Thevenueprovedthe idealfittotheBailliage’sonlyblacktieeventofthe year.

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86 51stAnnualInduction VancouverClub Reception FoieGrasGanache cassisgel,pistachio GardenSaladRoll jicama,daikon,carrot,lettuce,hoisin BabyShrimpLouie avocado,cucumber,tarragonaioli MushroomQuiche caramelizedonion,Gruyère,balsamicreduction CharlesdeCazanovePremierCruBrutChampagne Dinner TahiniScentedVichyssoise curedlemon,smokedsalmon,dill 2013GustaveLorentzRieslingRéserve,Alsace TerrineofVenisonandChestnut applebutter,maplegastrique,pickledfennel 2005DomaineduVieuxLazaret ChâteauneufduPapeBlanc ShrimpandGrits AnsonMillsheritagecorngrits,lobstervelouté, countryham 2005ThibaultLigerBelair‘LesGrands Chaillots’Bourgogne Pear&CardemomSorbet PorciniAshCrustedLambLoin celeriac,carrot&harissacondiment, mushroomcannelloni,merlotjus 2000ChâteauBrown,PessacLéognan,Bordeaux Honey&VanillaChiboust bananatuile,gaindegene,cherries,rosemarycaramel 2001ChâteauRoumieuSauternes

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BailliagedeVancouvercontinued

ThevelvetyTahiniVichyssoisewasoneofthestarsofastarstudded menu.

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Theinductionceremonyitselfmovedalongbriskly andwasfollowedbyarelaxedmixandmingle champagnereceptionthatalsofeaturedfourcustom appetizerscreatedbyChefMattTaylorandhis brigade.Asever,thiswasfollowedbyalovelysix coursedinnerwithwinepairingsfromtheChaîne cellarasselectedbyTimEllisonwhoisalsoa renownedVancouverwineeducator.

TerrineofVenisonThecoloursandflavoursaccompanyingtheterrine weretheperfectcombination.

PorciniAshCrustedThelambtenderloinmeltedundertheweightof theforkandwasperfectlypairedwiththecannelloni.

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Accolade(lefttoright)ConseillerCulinaireJCFelicella,Maître RestaurateurTimEllison,BailliAnnColletteandVancouverClub ExecutiveChefMattTaylor

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TheVancouverClub,whichisoneofthecity’soldest andmostveneratedprivateestablishments,dida magnificentfortheChaîne,lavishingattentionon everydetailoftheeveningtoensureitwasperfect. OurthankstoMaîtreRestaurateurTimEllisonand hisentireteamforalltheireffortsandformakingthis anighttoremember.

BailliagedeVictoria

(SubmittedbyGailGabel,Bailli)

Champagne&BubblesExtravaganza

Ourlargestattendanceinseveralyearssawover50 membersandguests,glassesof“Bubbles”inhand, enjoythebracingatmospherefromseveraldecks andtheoceansidegarden.Somegrazedatthe charcuterieandcheesetable,whileothersfoundit difficulttoleavethestationwiththepâtédefoiegras, SteakTartareandmarinatedoctopussalad,the latterbeingmyspecialfavouriteoftheday.

Thealmostheartstoppingnewsonthemorning beforeourmostpopulareventwasthatwemightnot haveanyoysters...sacrébleu!Pasd'huîtres?C’est impossible!Butreliefwasathandand30dozenduly arrivedandwerepronounced“perfect”byourvenue hostandoysteraficionado,Dr.JackLittlepage, whosewryeducationalcommentsontimingofwhen andwhyonemightnotwanttoeatoysterswasa tidbitofinformationnotrelatedtoredorother colouredtides,andwellworthanaskifonedoesnot know........Isaynomore......Thecoremenuwas againoutstanding,andMaîtreRôtisseurCastro Boateng,andhisteam,providedastunningarrayof dishesthatwereenjoyedthroughouttheafternoon.

ChefsworkedinJack’sspaciouskitchen,attendedto theBBQandserversdeliveredtrayaftertrayofhot andcoldcanapésthroughouttheevent.

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Charcuterie&Fromage

LarryArnoldPoursoneofthevintages.

GuestMarcelGuichard(left)withJonathanMantell.

BailliagedeVictoriacontinued

Eachyearthereisaconcertedefforttobringthe Memberswinestoenjoythatmayhaveparticular characteristics,benewtothem,ormorerecently,to demonstratetheexcellencethathasdeveloped outsideoftheChampagneregioninproducingwines thatare“méthodechampenoise”,alsoknownasthe “traditionalmethod”.Thisyearthereweretwo ChampagnesandaCrémantfromFrance.From France’sHouseofRoederer,inCalifornia,came their“méthodechampenoise”fromtheAnderson Valley.Thefifthwine,another“traditionalmethod” offering,wastrulyuniqueincountryoforigin,being theCanaryIslands,andinhowvinesareplanted,in thiscase,inholesboredthroughancientlavarock. Partoftheafternoon’sfunisprovidedbydrawsfor bottlesofwines,eachhiddeninsideunusualbags bearingsomewhatdrollsayings.

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NewBrunswickViceChargéedeMissionsDorinaCeapa,New BrunswickBailliCornellCeapa,MaxIzard,VictoriaBalliGailGable.

89 BailliagedeVictoria Champagne&BubblesExtravaganza2022 Ourtraditionalofferings OutLandishBlackPearlOystersonthehalfshell (withHotSauce,Mignonette,Lemons,Horseradish) AcadianCaviar PatedeFoieGrasdeMarcel SteakTartareauMantell Crostini Canapes ScallopCeviche CandiedJalapeno,Citrus&Herbs,CurryVanilla DressingServedInPipette TunaTartare&"MangoRavioli” SweetSoyCaviar,Cucumber,PickleGingerRelish CrispySushiRiceSeaweedSalad Wasabi&HoneyAioli HerbedPoachedPrawnsSkewer PickledVegetable SweetFriedPlantain Bacon&JerkMustardJam,PreservedPepper HarissaChickenSkewer,JerkupSauce AfricanFish&Chip Charcuterie&Fromage SelectionofLocal&InternationalCheese, ArrayofCured&SmokedMeats,Chutney, PickledVegetables,CrispyBread,Olives,SpicedNuts BBQStation RoastedLambRack HarissaMarinatedFlankSteak SmokedEggplantPuree Chimichurri Cioppino (Mussels,Clams,LocalFish,SpicedTomatostew, GrilledBaguettes} GrilledOctopusSalad (SmokedTomatoConcasse,Cucumber,Fennel, Radish,ChardLemonDressing) Emily’sDessertPlatters

(lefttoright)DaisyArnold,IrenePrice,NellesShackleton,MaxIzard.

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JonathanMantell,ouryoungestBailliagemember soontocelebratehis20thbirthday,wasawinnerthis year.WineswerealsopresentedtoChefCastroand JackLittlepage,whileRubyLittlepagereceiveda floralarrangement.

Membersandguestsgatherfortheannualgroupphoto. Thereisnodoubtthatalargepartofthesuccessof thiseventisduetothegenerosityofJackandRuby inmakingtheirlovelyhomeavailable.Many reportedthatthisyearitwas“thebestever”.

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(lefttoright)CornellCeapa,GailGabel,NellesShackleton,Castro BoatengDavidIzard.

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DepartmentofCulinaryArtsCamosunCollege

Tosaythatthiseveningeventwasanoutstanding successwouldbeanunderstatement.Itwassimply excellent,fromthebeginningReception,tothe beautifullypresentedmenuandontotheend,when thetopofadelicatelittleMigniardisesportedawispy wafer“hat”bearingtheChainelogo.

IthasbeenseveralyearssincetheVictoriaBailliage wasabletoparticipateinadiningeventatCamosun College.Aswell,COVIDcertainlydevastated enrollmentinCulinaryArts.Butthisyear’sstudents areacredittoboththemselvesandtheirinstructors astheydeliveredoneofourmostmemorableevents oftheyear.

MeetingintheCulinaryArtsMainkitchen,22 membersandguestswerewelcomedwithour traditionalglassof“Bubbles”.CamosunInstructor andChef,NikolaasSillem,joinedusfortheevening, andissoontobeinductedintoourBailliageasa Rôtisseur.Wehadanopportunitytomeetthe studentswhoproduced,andwereatstations serving,threeveryprofessionallypresentedhors d’oeuvres.ImustadmitIcouldnotchoosea favouriteamongthemeltinyourmouthscallopand prawn,thecreamedcodpâté,orthesilkymoussein itstinychouxpastry.

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ViceChargédePresseHonoraireDavidIzardandMaîtreRôtisseur CastroBoateng.

NellesShackletonandNewmemberRôtisseurNikolaasSillem.

DameCristendiCarolisDallas,Gail,NeilHewitt,GeoffreyDallas.

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LanceGlennandLaraBergseth.

BailliagedeVictoriacontinued

Movingtotheprogramme’sdiningroom,thetables werebeautifullylaidandwereunderthewatchfuleye oftheProgramme’sMs.“Cat”whowasobserved advisingstudentsoncorrecttablewareplacement andservingtechniques.ListeningtoMembersatmy table,theRisottoandDuckLegconfitreceived impressivecomments.Possibly,andmostsurprising, wasacoursenotonthemenu.Itsservicelookedlike platedfireflieswereabouttolandatourplaces! DefinitelyauniquepresentationastinyLEDlights backlitanicecruciblecontainingalittlesgroppino(a delicioussorbet,withatouchofspirits).Really impressive!

evidenceinthekitchen,supportingandencouraging hisstudentculinaryteam.ItwasclearthatRobwas lookingforexcellenceinthefoodpreparationand presentation,andhecertainlyreceiveditfromhis students.

DuckLeg.

Icannotspeakaboutthedessertorthechocolate Migniardise,aswhileIwasotherwiseoccupied,my dinnerpartnerhelpfullyateboth,andhisdelighted smilesaiditall.Commentsonthewinesindicated thattheVouvray,PecorinoandShirazwereexcellent pairings.

Ateamoften,includingtwoadvisors,delivereda menuthatwoulddocredittoanyrestaurantinthe city.Thisreflectsthehugeadvantagethesestudents have,inreceivingsuchhighqualitytrainingfrom Instructorswhoareskilledprofessionals,withmany yearsofindustryexperiencebehindthem.The studentswereresponsivetoquestionsabout ingredients,theirmenucreationsandquicklysought theanswers,whenaskedsomethingthattheydid notknow.

OurparticularthanksgotoProgrammeChair,David Lang,andtoRobert(Rob)Budlong,CulinaryArts ChefInstructor.Rob’spresence,waswellin

Dessert.

Asisourcustom,anAccolade,includinghighlights ofthemenuwasgivenbytheBailliandBailliage MemberandMaîtreRôtisseur,CastroBoateng,who hasanimpressivelistofcreditstohisandhis restaurant’snamealsoaddressedthestudentsin culinaryteam.Heencouragingthemtocontinuewith theirculinarystudies,tolearnandworkhard,and toldthemthattheycanachievesuccessand satisfactionintheirprofessionthatcanfarexceedhis own.Itwasclearthatthemessagewashavinga seriousimpactonthestudents,asalleyeswere focussedonCastroandheadswerenodding.The applauseafterwardswasgenuineandheartwarming. MaîtreCastrothenpresentedCertificatesof Appreciationtoeachoftheculinaryteammembers.

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