To celebrate World Chaîne Day, members and their guests lunched at the Michelin-starred Zout & Citroen* (lit. Salt & Lemon) in Oosterhout.

As well as joining in with the worldwide celebration, an important part of the programme for the day was the National Bailliage’s annual general meeting. Coffee and tasty friandises were served then the meeting got under way. It went smoothly with little to be commented on. Continuing to participate in the Jeunes Chefs Rôtisseurs Competition did however receive a special mention. Whilst it costs a lot in preparation and energy, it was also very successful.

After the meeting a group photo for the World Chaîne Day album was taken in the restaurant’s garden. The cava aperitif and original amuse-bouches which followed were a promising prelude to lunch.

Excellent in every way was the evaluation idiosyncratically given by Ted Janssen. With Chef Bram not present, the commemoration of a wonderful meal was given to the Sous Chef in his stead.

Wim Sluijter
Bailli of South Netherlands

* Editor’s note: The kitchen team at Zout & Citroen is under the direction of Bram Helleman. The cooking style of this young chef is characterised by appealing to all the senses. He says “the picture must be correct, from the first flavours to the friandises with the coffee - food is an experience not just a basic need”.