Local Bailliages around South Africa enthusiastically celebrated World Chaîne Day.

Here we feature some of the formal or informal events.

The Bailliage of Johannesburg engaged in an “African culinary journey”. Well-known Chef Coco Reinarhz created a menu highlighting famous dishes from the four compass points of the continent:

- North: duck leg, dry fruit tagine, mint tea couscous
- East: steamed Mauritian sea bass, black rice, tamarind
- West: slow-cooked goat leg pepper soup, plantain fufu, black eyed peas
- South: Trademark chocolate and Amarula mousse, Nkomasi custard, crushed koeksisters

Delicious, distinct flavours made for a tantalising trip hosted at Smeg’s showroom in Bryanston and made more special with its interactive kitchen.

In Cape Town, the celebration started with a beer tasting at TukTuk Microbrewery. Then, to Marigold in beautiful Franschhoek where Chef Vanie Padayachee prepared a gorgeously-presented menu of traditional North Indian favourites perfectly complemented by wines from Beau Constantia.

Kwazulu-Natal held a black-tie dinner in the Durban Country Club’s prestigious Grill Room.

It was the perfect venue for showcasing the talents of the city’s top chefs. Celebrating World Chaîne Day was a culinary work of art from the canapes, through six courses and concluding with the cheeses chosen by the Bailli, Chef Shaun Munro.

Pretoria’s members and guests met at the recently-opened Forti Grill and Bar. With a welcome drink in hand they had the opportunity to explore the new facilities including the amazing state-of-the-art kitchen and wine collection.

Chef Fortunato Mazzone has brought Italian fine-dining magic to Pretoria. As well as the fine food there was live opera music. The evening ended with a cheese platter and strong Italian coffee.

For their celebration, the Bailliage of Outeniqua held a formal dinner at the award-winning Serendipity Restaurant in Wilderness with “Masquerade” as the theme.

As can be seen from the photos, members, guests, the musician and waiters rose to the occasion. Chef Lizelle Stolze presented a five-course gourmet menu, highlighting typically South African dishes.

With thanks to the following for the contributions from their respective Bailliages:

- Johannesburg: Martin Hiller van Rensburg, Vice-Chargé de Presse
- Cape Town: Jacques Meyer, Vice-Chargé de Missions
- KwaZulu-Natal: Kirsten Mostert, Vice-Chargée de Presse
- Pretoria: Munnik Marais, Bailli
- Outeniqua: Kobus Buys, Vice-Chargé de Presse Elect