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Cyprus Chapitre

Limassol, December 7, 2013

As is our tradition, the Bailliage’s annual Chapitre was held at the Four Seasons Hotel Limassol. The prestigious resort hotel, independently owned and operated by Muskita Hotels, is the pinnacle of luxury and style, combining impeccable facilities with world-class hospitality and service.

Photos (c) Four Seasons Limassol / Muskita Hotels Ltd

The Induction Ceremony was presided over by Bailli Délégué Victor Papadopoulos in his capacity as a Member of the Conseil Magistral. Notable among the inductees was Her Excellency Dr Gabriella Guellil, Ambassador of Germany to Cyprus, who was made a Chevalier d’Honneur.

For the Gala Dinner that followed, Conseiller Culinaire Panicos Hadjittofis, the hotel’s Executive Chef, regaled us with a menu showcasing his signature creativity.

Trio of duck foie gras
Marbled terrine, Royale with truffles and Lollypop parfait

Fillet of halibut with coriander crust
tomato and prawn cannelloni, cauliflower, shellfish reduction

Slow-cooked veal tenderloin

forest mushrooms, carrot espuma
veal jus flavoured with Caraïbe chocolate

Farm-house Stilton cheese with poached fig

Trio of grand cru chocolate

accompanied by pomegranate

Coffee and petits fours

To partner the courses Échanson Heinz Müller brought his considerable expertise to bear in choosing the wines. He was as usual assisted by Bailli Délégué Victor Papadopoulos in making the final selection.

Kaseler Kehrnagel Riesling Kabinet 2012 – von Kesselstatt, Mosel, Germany
Chablis Premier Cru ‘Les Lys’ 2010 – Domaine Long-Depaquit, Burgundy, France
Château Cantemerle, Bordeaux Fifth Growth, 2009 – Haut-Médoc, France
Muscat de Beaumes de Venise 2010 – Vidal-Fleury, Rhône, France

It was good to see so many friends – old and new – at the event, especially Bailli Délégué Honoraire Costas Tseriotis, who is a Member Honoraire of the Conseil Magistral, and Bailli d’Honneur Christos Mouskis.

Victor Papadopoulos, Bailli Délégué