Chaîne Online News

Actualités en ligne / News On-Line

Canada Chapitre

Victoria (BC), December 8, 2012

The Bailliage of Victoria had an unbelievably spectacular and successful Chapitre event at the Westin Bear Mountain Resort and Spa. From the walk into the winter wonderland of nutcrackers and ballet to unimaginable treats for the gastronome created under the skilful guidance of Executive Chef Iain Rennie, Maître Rôtisseur.

Photos courtesy of Starwood Hotels & Resorts Worldwide, Inc.

Photos courtesy of Starwood Hotels & Resorts Worldwide, Inc.

Set alongside the lush green fairways of Canada's only 36-hole Nicklaus Design golf course, the Westin Bear Mountain Golf Resort & Spa features 156 contemporary guestrooms each with expansive views of the rolling fairways, nearby Mount Finlayson and the village centre. This luxury hotel welcomes you with a premium level of style, sophistication, and elegance you would expect from any world class resort – all just minutes from Victoria’s beautiful downtown inner harbour.

The evening began with the induction of new members and the recognition, by a promotion to Chef Rôtisseur, of Jordan Mieczkowski, Canada’s Jeunes Chefs Rôtisseurs competitor in Berlin in September 2012. The Ceremony was presided over by Bailli Délégué David Tétrault in his capacity as a Member of the Conseil d’Administration. David was assisted by Ian Batey, Bailli of Victoria.

Cindy and Ian Hughes, newly-inducted members, share their experience of this event, which they, as all those attending, describe as exceptional:

“As we were new to the Chaîne and a Chapitre event we were uncertain what to expect. However, becoming part of the Chaîne turned out to be a ceremony of dignity and simplicity, reflective of its long history.



The Resort was decorated for the festive season: walking into the ballroom for dinner was like entering an ice castle. Diaphanous white fabric covered the walls, back lit with soft lights. Blue crystal chandeliers glittered over the tables, and combined with the blue and white shiny table centrepieces helped to create the feeling of a magical winter wonderland. The addition of live piano and ballet performances added to the ambience.




Our expectations were high as a result of our first experience of what the Chaîne had to offer in the exploration of food, and Bear Mountain did not disappoint. Each course had something to exclaim over, from ecologically delicious caviar from Northern Divine, to basil fed snails that went AWOL in customs, creating a temporary culinary crisis. One of our favourite courses was the liquid sour cream noodle in the baked potato consommé, created with our own personal squeeze bottle, an interactive meal experience laced with lots of laughter!



Palate cleansing apple and champagne sorbet was cleverly presented underneath a beautifully crafted hollow candy apple. Saddle of lamb with hay ash served with a delicious parsnip puree was eagerly anticipated and a highlight. The Matcha Tea and White Chocolate Mousse, and the Coconut ice cream were the perfect endings, only to be trumped by the presentation of an elaborate Nutcracker sugar sculpture at each table. It was the perfect ending to the fairy tale evening of food and wine pairings.




We were most appreciative of the obviously talented team that had come together to create a most memorable event”.

Many thanks to the Westin Bear Mountain Resort and their outstanding kitchen and service brigades!

David Tétrault, Bailli Délégué

Event photography by Chris Schrader

Partners