The Bailliage had the pleasure of inviting 45 members on a weekend trip to Gausta Ski Resort in the Norwegian mountains. Recently having undergone renovations and with new management, we were in for a great weekend.

Friday: our programme started with an aperitif. Bailli Henry Tranberg welcomed everyone and proceeded to reveal the weekend’s plans.

A delicate two course dinner was followed by socialising in the bar area.

Saturday: we woke to striking weather, perfect for the hiking expedition to Gaustadtoppen that sits 1883 metres above sea level. Gaustatoppen has been a critical military location for NATO since 1953 because in good weather you can see one sixth of Norway.

In 2010, parts of the area were opened the public. With access tourists and hikers can take advantage of a spectacular part of Norwegian nature and mountainside.

Our excursion started with an 850-metre-long train ride taking guests directly onto the mountain where we swapped to a cable car which took us to the top. Some of our group chose to walk there, Dame de la Chaîne Lise Dannevig being one of them.

Once at the top we were guided around the facilities by the very knowledgeable guides of Gaustabanen (the rail service of Gaustatoppen). The visit included going into the secret command room.

After the guided tour, lunch was served in one of the “mountain halls”. A very commemorative and wonderful experience.

Back at the hotel, at 7.30pm, everyone gathered for an aperitif before being seated to enjoy the evening’s Grand Dinner.

The resort’s Food and Beverage Manager Christoffer Søderbaum presented the menu and accompanying wines.

MENU

White asparagus
trout roe, lemon ssence
Egon Müller Riesling ‘Scharzhofberger’ QBA 2021
Mosel Valley, Germany

Lightly smoked mountain trout
poached country egg, nettle, spring onion
Zind-Humbrecht Pinot Gris 2019 - Turckheim, Alsace

Roasted veal ribeye
morels, snap peas, pommes Anna
Gevrey-Chambertin 2019
Taupenot-Merme, Burgundy

Local cheeses
Riesling Spätlese 2007
Weingut Dr Deinhard, Rheinpfalz, Germany

Vanilla pudding with poached rhubarb
Sonoma Coast Chardonnay - California

The menu was tailored to the season, featuring local ingredients, meat and vegetables. Top quality wines were carefully selected to superbly pair with the food.

Following the delightful meal, most guests ventured out onto the terrace to savour the remaining moments of a remarkable day in the mountains.

Bailliage Officers and members extended their heartfelt gratitude to the kitchen and service brigades for an exquisite meal. A big thank you also went to the management and employees of Gausta Resort and Gaustabanen for the eventful days.

Last but least, the Bailliage would also like to express special thanks to Vice-Échanson Jan Stabell who put significant effort into the preparations for the event.

Tom Rognes
Chargé de Presse