Our Annual Chapitre took place at the Four Seasons Hotel. The prestigious, independently-owned, five-star resort is the pinnacle of luxury and style, combining impeccable facilities with world class hospitality and service. For these reasons the Four Seasons has regularly hosted Bailliage events.

This year we had 28 inductions and promotions. We were very honoured that among them was the new Ambassador of France in Cyprus, His Excellency René Troccaz, who received his Chaîne insignia as a Chevalier d’Honneur. Equally an honour was the presence of the Ambassador of Italy in Cyprus, His Excellency Guido Cerboni, also a Chevalier d’Honneur.

The Gala Dinner that followed the Induction Ceremony saw 150 members and guests taking much delight from the five courses and their accompanying wines.

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Fresh ‘Label rouge’ salmon confit
celeriac purée, orange, tomato
Curtefranca, 2014 - Ca’ Del Bosco, Lombardy

Langoustine with fennel flan
tomato and ginger condiment, crispy quinoa, langoustine jus
Chasselas ‘Vielles Vignes’ 2014 - Domaine Schoffit, Alsace

Slow-roasted grass-fed beef tenderloin
carrot purée, fondant potato, truffle-flavoured veal jus
Château Corbin 2011 - Saint-Émilion Grand Cru Classé

Roquefort trifle with pear relish
Niepoort Colheita Port 2005 - Douro Valley, Portugal

White chocolate with raspberry biscuit
rose petal gelato, red fruit coulis
Niepoort Colheita Port 2005 - Douro Valley, Portugal

Coffee, petits fours

At the end of the evening the management and staff of the Four Seasons were lauded for significant role in making the event the success that it was.

Victor Papadopoulos
Bailli Délégué