The new Bailli Délégué of Austria, Norbert Simon, invited members and guests to come to Salzburg to celebrate with high quality gastronomy the 25th Grand Chapitre of the National Bailliage.

The festivities began at Döllerer’s Geniesser Restaurant” where Maître Rôtisseur Andreas Döllerer created a Welcoming Dinner themed “Alpine kitchen meets inn”.

On Friday members and guests had the choice between three excellent Chaîne member establishments.

The theme chosen by Maître Rôtisseur Richard Brunnauer was “From near and far”. In his Restaurant Brunnauer at the foot of the Mönchsberg he served delights such as venison and black feather chicken in truffled crèpe, and veal fillet and sweetbread with “Marchfeld” asparagus, thyme gnocchis, morels à la crème.

Officier Maître Rôtisseur Andreas Kaiblinger created miraculous dishes in his intimate Restaurant Esszimmer. For example, calves’ liver confit with apricot, asparagus and garlic and haunch of venison served pink with sweet potato tartlet, wild broccoli and prunes.

Last but not least Maître Rôtisseur Harald Huber gave us a big welcome in his Restaurant Fischerwirt with his “Marchfeld” themed menu offering top Austrian cuisine, namely: trout strudel on baby spinach with tomato foam and solo asparagus roasted in crusty bread with pink-cooked veal napped with orange hollandaise.

The Induction Ceremony took place in the Salzburg Residenz Palace which for hundreds of years was used by the Prince Archbishops both as a magnificent place to live and to demonstrate their political status. Nowadays it is one of the most impressive attractions in Salzburg. Members and guests arrived on the Salzburg “Londonbus” then passed through a guard of honour by the city’s Bürgergarde.

In the palace’s Ritter Room, Günter Albert, Member of the Conseil d’Administration, presided over the ceremony. He was supported by Daniel Jäggi, Member of the Conseil Magistral from Liechtenstein.

The Gala Dinner under the direction of the Bailli Provincial Georg Imlauer was a celebration of the best of Salzburg gastronomy. Salmon trout, foie gras, pheasant consommé, lobster, basil sorbet, duo of Alpine ox and Mozart mille-feuille left nobody in any doubt of the fine food that this city and its region can offer.

Sunday morning, Bailli Provincial Imlauer hosted a delicious farewell breakfast in the Imlauer Sky Bar & Restaurant located on the sixth floor of his Hotel Crowne Plaza Salzburg - The Pitter.

Everyone was very happy with the first Grand Chapitre under the leadership of the new Bailli Délégué. It was an excellent start to a fresh era in Austria.

Vive la Chaîne!

Werner Scheibenpflug
Chargé de Presse