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2013 International Grand Chapitre & AGM

Strasbourg, May 16-19, 2013

This year, the International Grand Chapitre and the Annual General Meeting were held in Strasbourg, situated in the heart of a region whose architectural and gastronomic heritage is internationally renowned.

Thursday, May 16th

Boat Trip
On the first morning, a boat trip through the centre of Strasbourg gave members the chance to see this city’s iconic and elegant buildings from a different perspective, meandering through its canals presented incredible views.



Lunch at the Bistrot du Boulanger
Bruno Dinel – Chargé de Missions, Bailliage of France
Lunch was at the Bistrot du Boulanger, where the chef prepared a fantastic meal. This restaurant won the coveted Bistro of the Year award in 2013.

Terrine of duck foie gras
Pinot Gris, Cave de Ribeauvillé

Medallion of veal with mushrooms and tagliatelle
2010 Bourgogne Pinot Noir, Les Enfants Terribles, Jean-Luc et Paul Aegerter

Fine de Champagne parfait

Tour of the Hospices de Strasbourg
After lunch, a tour of the Hospices gave members the chance to find out more about how, over the course of six centuries, wine was created in the cellars of Strasbourg’s hospital. This activity was resumed in 1999 when around thirty winemakers from Alsace joined forces to save this historic cellar. Thanks to this private initiative, members were able to enjoy a unique and informative tasting session:

Crémant 2011   -   Pinot Gris 2011   -   Gewürztraminer 2011



Dinner at the Auberge de l’Ill, Illhaeusern
Marc Haeberlin 3-star Michelin, Maître Rôtisseur

The opening dinner for the Grand Chapitre was held at the Auberge de l’Ill, a legendary venue on Alsace’s gastronomic map. The Haeberlin family greeted us warmly and members were treated to a wonderful meal created by Marc Haeberlin and his team.

Terrine of goose foie gras

Mousseline of frog ‘Paul Haeberlin’
Riesling Broeckel Wiebelsberg Grand Cru 2008

Pigeon ‘cutlet’ with cabbage and truffles
Château Lestage Simon, Haut Médoc 1996

Selection of cheeses

Peach ‘Haeberlin’
Gewürztraminer Vendanges Tardives Hugel 2005



Friday May 17th

Meeting of the Conseil Magistral
The annual meeting of the Conseil Magistral took place at the Hilton Hotel. President Yam Atallah presided over the meeting, assisted by Marie Jones, International Vice-President, in the presence of members of the Board of Directors and the Secretary General.

Tour of the Domaine Wantz

During this time, members and guests visited the Wantz winemaking estate for an informative wine tasting session with wines epitomising the region’s traditions and expertise.

Crémant Brut   -   Sylvaner Grand Cru Zotzenberg 2009   -   Gewürztraminer Vendanges Tardives Grand Cru Zotzenberg 2007

Lunch at the Abbaye de la Pommeraie, Sélestat
Steve Schmitt – Chef of the Abbaye de la Pommeraie
Roger Bouhassoun – Chef of the Hostellerie de la Chenaudière, Maître Rôtisseur
Members and guests headed to Sélestat for lunch in the unique setting of the Abbaye de la Pommeraie – Relais et Châteaux. The meal was coordinated by the two chefs Steve Schmitt and Roger Bouhassoun.

Gambas and Riedwasen chicken terrine, herb cream
Riesling Kaefferkopf Adam 2009

Steamed cod served with asparagus and rhubarb
Rully Drouhin 2010

Fruit and milk chocolate dessert
Château Brondelle Moelleux, Sauternes 2010



Tour of the Lalique Museum – Wingen-sur-Moder

During the afternoon, members went to Wingen-sur-Moder to see the fabulous glass and crystal creations on show at the Lalique Museum.

Dinner at the Boeuf Rouge – Niederschaeffolsheim
François Golla – Chef at the Bœuf Rouge, Vice-Conseiller Culinaire of the Bailliage of Bas-Rhin
Pascal Bastian – Chef at the Auberge du Cheval Blanc in Lembach – 1-star Michelin, Maître Rôtisseur




This second dinner, created by two young chefs and good friends, took members on a delicious journey of the highest quality.

During the course of the meal, Étienne Loew, winemaker and Vice-Échanson of the Bailliage of Bas-Rhin introduced each wine in turn. The majority of which were produced on his estate and the estate of Jean-Marie Bechtold, Professionnel du Vin.

Aperitif:   Crémant d’Alsace Brut Jean-Marie Bechtold   /   Domaine Jean-Marie Bechtold white and rosé

Pan-fried duck foie gras in a consommé of fresh morels and served with a dried morel purée
Vin de pays Domaine Étienne Loew

Supreme of pike-perch roasted in its own skin, Wingersheim hop shoots with a herb salad
Pinot Gris Bruderbach Domaine Étienne Loew 2010

Crayfish tails ‘swimming’ in a beurre blanc sauce
Pinot Gris Bruderbach Domaine Étienne Loew 2010




Sweet woodruff granité

Variation on suckling Aveyron lamb, taggiasca olive jus and Panisse lemon confit

Château Lagrange 3rd Growth Saint Julien 2001

Lemon tart ‘2013 version’, with lemon and yuzu sorbet
Riesling Sélection de Grains Nobles Domaine Étienne Loew

Spéculoos and French raspberry millefeuille, vanilla cream and verbena sorbet
Framboise d’Alsace Distillerie Hepp




Saturday 18th May

Annual General Meeting
The 2013 International Annual General Meeting began at 10am in the Hilton Hotel. President Yam Atallah presided over the meeting, assisted by Marie Jones, International Vice-President, in the presence of members of the Board of Directors and the Secretary General.

Following a detailed agenda, members reviewed the results and achievements of 2012. A detailed presentation of the projects for 2013/2014 was also given.

Tour of the Domaine Étienne Loew and the Domaine JM Bechtold
Étienne Loew – Winemaker, Vice-Échanson of the Bailliage of Bas-Rhin
Jean-Marie Bechtold – Professionnel du Vin

On the last day, Étienne Loew and Jean-Marie Bechtold, both winemakers, opened up their estates to share their passion for wine with members of the Chaîne. What a special opportunity it was to taste a selection of wines and have them described by the owners.

Domaine Étienne Loew
Riesling Bruderbach Clos des Frères 2011   -   Muscat les Marnes Vertes 2011   -   Pinot Gris Cormier 2011
Gewürztraminer Ostenberg 2011   -   Pinot Gris Sélection de Grains Nobles 2005

Domaine Jean-Pierre Bechtold
Muscat 2011   -   Pinot Gris Grand Cru Engelberg 2011   -   Riesling Grand Cru Engelberg 2011
Gewürztraminer Grand Cru 2010



Lunch and tour of the Brasserie Lauth, Scharrachbergheim
Daniel Lauth – Maître Rôtisseur

The Brasserie Lauth is a typically Alsatian establishment whose food reflects regional culinary traditions. For this event, the waitresses were dressed in period costumes. The final ‘course’ was most unusual – discovering how to make Alsatian beer.

Traditional Onion, Bacon and Crème Fraîche Tart
Bière blonde or Crémant d’Alsace

Snails en croûte with herbs
Alsace white Asparagus

Bière blanche

Trou Alsacien: Beer sorbet with fleur de bière

Roasted pork shank cooked over a wood fire with bière ambrée
Sautéed potatoes

Bière rousse aged in whisky casks

Iced meringue with strawberry coulis



Induction Ceremony

The Induction Ceremony took place at the Hilton Hotel. Here is a selection of photos ...







Cocktail & Gala Dinner – Hilton Strasbourg
Jean-George Klein – Chef at the 3-star Michelin Arnsbourg at Baerenthal, Maître Rôtisseur
Eric Bonnamant – Chef at the Hilton Strasbourg, Maître Rôtisseur

Before the Gala Dinner, members from all over the world for the occasion spent time getting to know each other over a glass of champagne.




The meal served was exceptional, a feast for the eyes as well as the taste buds. The succession of dishes created by Jean-George Klein took the guests on a surprising culinary journey, in terms of flavours, textures and finishing touches.

Amuse-bouches

Variation on fish eggs and caviar

‘The Lips’ by Salvador Dali, star anis and hazelnut

Pinot Gris VM+, Domaine Neumeyer

Carpaccio of langoustine garnished with beef tartare
Klevener de Heiligenstein, Klipfel

Wing of skate with mashed Ratte potatoes and hazelnut butter foam
Riesling Grand Cru, Kircheber, Klipfel



Lobster with an “Old Fashioned” cocktail flavour

Meursault Les Clous, Domaine Bouchard

White asparagus, marc of black tomato marinated with elderflower oil
Muscat ‘Fleur de Printemps’, Domaine Ruhlmann

Suckling lamb with its own jus, creamed rice, black garlic confit, carrot and kumquat
Saint Joseph, Domaine Marandy-Brotte

Cappucino of potato and truffle

Black Forest gateau ‘revisted’
Strawberry, textured calamansi, Bourbon vanilla cream
Strawberry sorbet

Veuve Clicquot Rosé Millésimé

Coffee and sweetmeats



The kitchen brigade worked closely with the service brigade for impeccable results. They were thanked profusely by President Atallah as well as by all the guests who were unanimous in their praise.

Particular thanks should go to the Hilton’s Chef, Eric Bonnamant, who made his team as well as his kitchen available to fellow Chef Jean-George Klein. This generous gesture was appreciated by all the members present, making this a very special event. Both chefs worked in perfect partnership offering us a breath-taking gourmet experience.

Sunday May 19th

Traditionally, a Farewell Brunch is organised. The most devoted members gathered at the Bistrot du Boulanger in Strasbourg where they enjoyed coffee served with pastries, fresh fruit and scrambled eggs with bacon.

Philippe Desgeorges
Secretary General

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