This was a very special occasion for Uganda as for the first time since the National Bailliage its foundation, the honour of presiding the Chapitre was given to our Bailli Délégué rather than having a visiting officer.
Guests were welcomed on the roof top veranda of the Sheraton Hotel with cocktail drinks and hors d’oeuvres before sitting in front of the stage decorated with the Chaine emblem.
At exactly 6.30pm the Induction procession marched gallantly up to the stage bearing their swords, and the MC, Patrick Swaczysyn, introduced Bailli Délégué Stephan Duyck who then welcomed everyone to the ceremony.
His welcome included the intriguing story of the origins of the Chaîne and its development into the grand world-wide society that it is today.
After swearing the Chaîne oath, Bailli Délégué Duyck proudly and ably inducted each member in French. A total of 24 new members were inducted, easily the largest number since the debut of the Chaîne in Uganda four years ago. This demonstrates the success and popularity the Society has acquired over that time.
After the Induction Ceremony, as night was falling, members and guests mingled to clinking flutes of sparkling wine before being ushered into the Victoria Dining Lounge.
The atmosphere was warm and alluring with the soft light emanating from the ornate and colourful lanterns. The table arrangement was perfect with gold linen and black plates, set off with an elegant candle centre display adorned with white roses.
The dinner commenced with the opening address from Chargé de Missions James Rattos citing the etiquette of the Chaîne for the benefit of the new members.
Each course was served with a detailed description of the accompanying wine and guests enjoyed the background music of the live band, Simba Sounds.
Although all of the courses served were exquisite especially as they were paired with the perfect wine, the two that stood out were:
- “Assiette of duck”, consisting as it did of foie gras terrine and cured duck carpaccio served with a cassis almond emulsion. It was partnered by a 2010 Boland Cappucino Pinotage.
- Pink peppercorn crusted Scottish salmon on a bed of caramelized potato and pumpkin with an orange beurre blanc. A delicate Fetzer Chardonnay was the perfect accompaniment. 
A special surprise was revealed during the main course, as Uganda’s celebrity saxophonist, Isaiah Katatumba, graced the tables with his smooth, jazzy tones to the delight of the more animated than usual Chaine audience! The evening concluded as coffee was served with a mix of sweet Turkish delights.
Stephan Duyck, Bailli Délégué
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Here is a gallery of selected images from the Induction Ceremony and the dinner . . .
