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Bermuda 25th Anniversary Chapitre

Hamilton, May 17, 2014

Celebrating a quarter century of growth

From a small group of dining aficionados to the 150 plus membership group it is today, the Bailliage of Bermuda has moved from being an offshoot of the Bailliage of USA to what is now one of the most successful national chapters in the association.

At the Induction Ceremony, to honour this quarter century of growth and recognize her dedication to the Chaîne over the years, on behalf of the members the National Council awarded Bailli Délégué Josée Roy-Froncioni, Member Honoraire of the Conseil d'Administration, with a newly-created ribboned gold and diamond star titled ‘The Passion Flower’.



Additional awards were made to three of the original founding members. Furthermore, eight promotions and 18 new inductees received Chaîne insignia appropriate to their grade.

Moving from the cocktail reception overlooking the beautiful south shore, guests were welcomed into an elegantly-transformed dining room where candelabras, flowers, white linens and a promising dance floor awaited.

To one side Chargé de Presse Jack Rhind had arranged a display of menus dating back over the 25 years and for those members who could remember many smiles were to be found in their nostalgia of so many great evenings.

In keeping with the fine tradition of the Bailliage’s events, the menu on this special occasion was not to disappoint!

Yellow fin tuna crunch
Mango pearls, ginger vinegar, avocado
Scharzhofberger Kabinett 2011 – Reichsgraf von Kesselstatt

English pea velouté
Smoked pork cheek, fresh morels, truffle
Meursault 1er Cru Les Charmes – David Butterfield
(from the estate owned by Bermuda’s own vintner)




Loup de mer
Escabèche, saffron nage
Corton-Charlemagne 2008 – Domaine Louis Latour

Coco-dusted veal loin
Glazed sweetbreads, potato and ramp mousseline, piperade of vegetables
Chateauneuf-du-Pape 2009 – Domaine du Vieux Télégraphe



Brillat Savarin “Club Sandwich”
Tomato chutney, rosemary honey

Othello
Mousse, fresh raspberries and brittle
Sauternes 2006

Coffee and petits fours



The Fairmont team once again did an excellent job in creating and fulfilling expectations throughout the evening. Excellent service saw diners relax, socialize and enjoy what the evening had to offer.

After such a wonderful feast who would be able to dance? Ah, but we did, and looked forward to the next 25 years!


Joe Gibbons, Conseiller Culinaire                                                                     Photos by Jack Rhind, Chargé de Presse


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