This exceptional evening took place in Het Gravenhof. A prestigious enterprise, oozing authentic charm, located in the vicinity of Wijnendale Castle. The business is run by Maître Rôtisseur Stéphanie Van Den Heuvel and is known for its banqueting hall with its large rotisserie.

At the Induction Ceremony no fewer than 23 new members received their Chaîne regalia. They were inducted by Bailli Délégué Albert HanKenne in his capacity as a Member of the Conseil Magistral.

The gala dinner was a gastronomic menu inspired by the menu for first ever Chapitre (in 1952) of the Bailliage of Belgium themed ‘Au feu de bois’ (lit. on the wood fire).

RECEPTION

Consommé Célestine
Marinated scampi with mango salsa
Mini-star tomato with shrimps from Zeebrugge
Foie gras, gingerbread and pistachio nuts
Gravadlax with dill dressing
Beef tartare, pesto, Parmesan and celery
Champagne Edmond Roussin 1er Cru

MENU

Lobster with champagne mousseline
Saint Mont ‘Le Faite’ (blanc) 2015
Producteurs Plaimont

Maître Rôtisseur “Art Nouveau” grill
Saint Mont ‘Le Faite’ (rouge) 2011
Producteurs Plaimont

Cheese selection
by Cheesemasters Callebaut-Vanhaver
Madiran ‘Plénitude’ 2008
Producteurs Plaimont

Dessert selection

Coffee and tea
Sweetmeats
Gouden Carolus Single Malt

During the gala dinner the winner of the National Final of the Jeunes Chefs Rôtisseurs Competition was announced. Vito Mory will be defending Belgian honour during the international competition in Calgary (Canada) on September 20th. Quite a challenge awaits Vito but we are very confident he will do well.

Kevin Stickens

Photos courtesy of Bart Tanghe