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Switzerland Grand Chapitre

Bailliage of Switzerland
Zürich, September 16-18, 2022

Presenting a diverse culinary heritage
" this Grand Chapitre was strong confirmation of the continued attractiveness and relevance of the Chaîne des Rôtisseurs in Switzerland "

Our Autumn Grand Chapitre presented the diverse culinary heritage of Zürich, our “Little Big City”.

The programme clearly found favour with our members as within a few weeks we were sold-out. In view of the demand, we came up with a new concept of hosting the events in two locations at the same time.

Our weekend began with a duo of “Welcoming” dinners: one at the spectacular Ellermann’s Hummerbar and the other at the famous Casa Ferlin which has the reputation of being the gold standard for pasta in Zurich and possibly beyond. Both locations fully lived up to their standards and delivered the very best! Some say, there has never been a better halibut served and the demand for ravioli seemed endless. For Bailli Délégué Thomas Kuhn it was an emotional night at Ellermann’s given he was returning there 50 years after his first visit as a young boy.

A long and busy Saturday started with two vocational activities: either the botanical gardens for a guided tour with an insight into the usage of spice plants, or Zweifel Weine to learn about local wine production. Both groups joined afterwards for lunch served by a luxury food truck on location at Zweifel.

In the evening we inducted or promoted 100 Chaîne and OMGD (Ordre Mondial des Gourmets Dégustateurs) members at Zunfthaus zur Meisen, the beautiful Rococo palace in the heart of Zurich. Member of the Conseil d’Administration Carl Wachtmeister travelled from Sweden to be our Inducting Officer. He entertainingly performed the ceremony, weaving-in interesting facts about ribbons and grades with well-placed bons mots on how not to acquire swords online!

Special thanks went to Xavier Christen, hosting us for the first time at the Zunfthaus zur Meisen, for his first-class hospitality and great support executing the Ceremony. Impressed by the standards and values of the Chaîne he will be joining us as a guest at one of our next events to begin his journey to become a member himself alongside his Head Chef who is a member of Bailliage of Cape Town in South Africa.

We moved on to the reception at Haus zum Rüden led by the newly inducted Maître Rôtisseur Till Bächtold. Many happy faces and a lot of laughter filled the place. Champagne was donated by Denise and Martin Wendel.

Finally, we sat down at the nearby Hotel Storchen and Zunfthaus zur Waag where extraordinary Gala Dinners were enjoyed.

Stefan Jäckel, the Michelin 1-star Head Chef of “La Rôtisserie” at Hotel Storchen blew everyone’s mind serving a scallops Wellington. Unexpected, indeed. We thank Gilbert Ernst, Bailli of Soleure, for his enchanting performance honouring the kitchen and service brigades. Wise words were also offered by our special guest Irma Dütsch, Conseiller Culinaire Honoraire, whose charismatic presence was greatly acknowledged.

At Sepp Wimmer’s Zunfthaus zur Waag we were spoiled with a modern, yet traditional Swiss menu. It was a masterclass in hospitality, warmth and kindness. We always feel at home at his beautiful establishment.

This truly memorable weekend came to an end in the relaxed and joyful Mediterranean setting at Ioannis Restaurant with lots of Greek specialities and wine shared on the table. As the live music played, we reminisced over the eventful weekend. The organising committee received well-deserved appreciations and thanks from Inducting Officer Carl Wachtmeister and Bailli Délégué Thomas Kuhn.

All in all, this Grand Chapitre was strong confirmation of the continued attractiveness and relevance of the Chaîne des Rôtisseurs in Switzerland.

Vive la Chaîne!

Alexander Lüscher
Acting Vice-Chargé de Presse
Bailliage of Zürich-Ville

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