Taiwan Grand Chapitre
Taipei/Yilan/Keelung City, September 5-9, 2018
Extravaganza around the Jeunes Chefs Rôtisseurs Final
" The event was of course focused on celebrating the young chefs "

To celebrate the staging of the 2018 International Final of the Jeunes Chefs Rôtisseurs Competition, the Bailliage decided on a comprehensive programme of events culminating with the Gala Awards Evening.

Wednesday, September 5th, got the event off to a significant start with a Taipei city tour taking in CKS Memorial Hall, Taipei 101 Observatory and Shifen Old Street. A dim-sum lunch at San Want Hotel was excellent.

In the evening the “Welcome” Dinner at Sowieso saw Chef/Owner Hong Chang-wei, who is a college restaurant management lecturer during the day, show off the restaurant’s renowned gourmet standard cuisine.

Thursday morning brought another cultural tour. This time it took in the National Palace Museum followed by a visit to JiuFen, a decommissioned gold mining mountain town, originally built by the Japanese and now a maze of lanes and alleyways with rich history and culture, tea houses and restaurants. The cultural aspect of the day was complemented by gastronomy in the form of lunch at Silk Palace and dinner at the Sherwood Taipei.

On Friday, while the young chefs were competing for the honour of being named the Chaîne’s Best Young Chef of the Year, members and their guests had the opportunity of an excursion to Yilan, a beautiful city situated in northeast Taiwan surrounded by both the sea and mountains.

After visiting the Lanyang Museum, the group continued on to the Kavalan Whisky Distillery. Established in 2005, Kavalan was Taiwan’s first whisky producer and the nation’s only family-owned whisky distillery. Kavalan takes the old name of Yilan County. The pure water and fresh air make that part of the sub-tropical island the ideal environment for the production of whisky.

Contemporary Taiwanese cuisine was much enjoyed at Link in the city centre before the return to Taipei and dinner in the DingXian 101 Gourmet Restaurant on the 86th floor of the Taipei 101 skyscraper. Not only was the food world class and trendy, but the views over the city were also spectacular.

Lunch at City Hall in Keelung was the perfect lead up to the headline event of the four-day programme, namely the gala evening - themed “Among the Stars” - at the Shangri-La’s Far Eastern Plaza Hotel.

The event was of course focused on celebrating the young chefs who received the results of the competition, were inducted into the Chaîne by David Tetrault, Member of the Conseil d’Administration from Canada and Chair of the Jeunes Chefs Rôtisseurs Competition Committee, and were then exuberantly feted by everyone present.

Everyone set off for home wowed in no small way by the extravaganza which they had experienced.

Paul Wyss
Bailli Délégué