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Norway Chapitre

Trondheim, September 21, 2013

Bailliage of Trøndelag

To celebrate the 30th anniversary of the Bailliage of Trøndelag, the occasion was marked by a magnificent Chapitre at the Rica Nidelven Hotel in Trondheim. The take up was beyond expectations! Could the hotel fit everyone in? With great effort and flexibility all 160 members and guests were accommodated.

Gillardeau oysters, Kobe beef tartare, Spanish ham, seal from the Nordic Sea, salmon from Frøya and Russian caviar were the appetisers that greeted us in the foyer served by a team of skilled and enthusiastic chefs. An ‘Infused Prune’ Moët et Chandon Champagne cocktail was indeed the perfect partner to these delights.

Carl Wachtmeister, Member of the Conseil d’Administration from neighbouring Sweden, presided over the Induction Ceremony performing his duties in a dignified, yet easy-going manner. Forty new members received their Chaîne regalia followed by 21 being inducted into the Ordre Mondial des Gourmets Dégustateurs.

For the celebratory banquet we moved to the fantastic decorated hall that is the hotel’s banqueting suite. The kitchen was set in the middle of the room, between all the beautifully dressed tables. A string quartet played an impressive repertoire at our entrance and during the evening.

Bailli of Trøndelag Roar Hildonen welcomed all the guests to the special anniversary event. Hotel Director Bjarte Gjerde, Chargé des Missions with the Bailliage of Norway, then introduced the hotel’s Executive Chef and his brigade.

Food and Beverage Manager Lars Erik Vesterdal presented a resume of the exciting multi-course menu. As they were served, each of the dishes was formally presented with Restaurant Manager Axel Holand introducing the accompanying wine.

The courses together with their splendid presentation proved to be a gourmet experience to remember!


Galette of Hitra scallops
Chablis Vieilles Vignes 2010 (France)

Paella of cockles, mussels and shrimps
Mâcon Villages, Domaine Chenevières 2011 (France)

Jerusalem artichoke with hen’s egg from Jæren
Schlossberg, Alsace Grand Cru 2011 (France)

Organic sour cream from Røros, bacon-flavoured foam
Wagram Riesling, Weinberghof Fritsch 2010 (Austria)

Sorachi Ace Beer
Brooklyn Brewery, New York (USA)

Black cod with red curry and crispy vegetables
Nonnenberg Monopole Rheingau, Georg Breuer 2009 (Germany)

Crisp-cooked Frøya crayfish with seagrass from Stokkøya and salad leaves
Meursault 1er Cru Les Perrières, Bouchard Père & Fils 2009 (France)

Suckling pig from Burgos with black truffle sausage,
foie gras, sourish cabbage, asparagus, potatoes

Gran Reserva Special Selection Rioja, Bodegas Montecillo 1981 (Spain)

Munkeby cheese with salt-roasted walnuts and beetroot-meringue
Château K, AC Saussignac, Katharina Mowinckel, 2009 (France)

‘Tjukkmelksrand’ (panna cotta) from Røros and praline
Plum porridge, fresh thick pancakes
Pedro Ximénez ‘Don Guido’ 20 year-old Sherry, Williams & Humbert (Spain)

In his later address to the gathering, Chargé des Missions Bjarte Gjerde focused on the Chaîne’s impact on the recruitment and development of talented chefs. The Bailliage of Norway has donated circa 750,000 Norwegian Krone (US$ 125,000) in direct support of apprentice competitions, especially the Chaîne’s Jeunes Chefs Rôtisseurs. This competition has been held in Norway in the last three years and three national champions have thus had the opportunity present Norway internationally.

Rounding off the evening, Bailli Délégué Rolf Brænd first praised Rica Nidelven for being in a class of its own when it comes to quality and execution. He was proud, touched and humbled to have such a member establishment in his National Bailliage. Rica Nidelven with Bjarte Gjerde and his staff deliver at a very high level every time.

Secondly he presented Trond Lykke with the Chaîne’s Silver Award. Trond was Bailli of Trøndelag for some 15 years. During this period the membership doubled. Trond has also served on the National Council and has been a significant financial contributor to his Bailliage. In fact he was the one who made it financially possible to arrange the first Jeunes Chef Rôtisseurs competitions in Trondheim.

Rolf ended his speech by highlighting Hege, Roar and the rest of the Bailliage of Trøndelag officers for their tremendous effort in bringing the Bailliage up to where it is today as the most rapidly growing and second largest Bailliage in Norway.

Inducting Officer Carl Wachtmeister concluded the evening by complimenting the high standard of organisation and gastronomy he had experienced on this special occasion.

Tom Rognes

Vice-Chargé de Presse