South Africa World Chaîne Day
Bailliage of Johannesburg
Johannesburg, April 21, 2018
Malt whisky was the perfect pairing
" During the reception Bailli Perry explained the brief but fast-developing history of World Chaîne Day "

The Bailliage held its 4th Annual World Chaîne Day celebration at The Marion on Nicol with Hotel General Manager Sean Engelsman and Executive Chef Dirk Visser being the hosts.

Bailli William Perry was pleased to see the continued increase in attendance of Bailliage events. He noted that 65 members and guests were present versus only 23 in 2017, a growth of 183%!

Honoured guests included: Bailli Délégué Philip Mostert, Argentier Honoraire Hugo van Zyl, Thai-Keong Chua (Singapore High Commissioner), Terrence Hong (Singapore First Secretary and Consul), and Martin Karpe (Minister Counselor with the Embassy of Liberia).

On arrival we enjoyed a Glenmorangie ‘First on the tee’ cocktail. During the reception Bailli Perry explained the brief but fast-developing history of World Chaîne Day.

Bailli Délégué Philip Mostert introduced Rob Gray, Moët Hennessy Brand Ambassador, who gave an overview of the history of Glenmorangie whisky. He explained the whisky and food pairings. Executive Chef Visser discussed the menu and noted that whisky is a complex beverage. He hoped the dinner would inspire people to experiment more with different spirits.


Seared salmon, vanilla seed butter, peach chutney
Crab and sea bass baked in phyllo pastry, pickled ginger
Glenmorangie Original (10 year old)

Asian-style pork belly, sweet potato puree
Duck à l’orange, fondant potato
Glemorangie Lasanta (12 year old)

Paprika-rubbed kudu loin, peppercorn jus
Lamb loin, minted pea puree
Glenmorangie Quinta Ruban (12 year old)

Crème caramel, toasted almond praline
Madagascan vanilla bean panna cotta, raspberry coulis
Glenmorangie Nectar d'Or (12 year old)

Chocolate mousse gateaux with candied citrus
Glenmorangie Signet (25 year old)

Poached pear, home-smoked Gouda
Blue cheese, Parma ham
Ardbeg (10 year old)

Vice-Argentier Elect Llewelyn Marais concluded the evening with the traditional “santé du chef”, thanking the kitchen and service brigades for their excellent work.

Throughout the evening pianist Kofi Semabia helped create a relaxed atmosphere by playing classical melodies. Shaun Smith, owner of Studioski, was the photographer.

William Perry