The gala evening started with the Induction Ceremony in Ljubljana’s Castle. It was presided over by our own Bailli Délégué, Tomaz Ravnikar, in his capacity as a Member of the Conseil Magistral.

After the ceremony we moved to the nearby Restaurant Strelec for the celebratory dinner prepared by Chef Igor Jagodic.

According to the 2018 Gault & Millau ratings, he was the best chef in Slovenia, while the restaurant was ranked among the best in Slovenia. Accordingly our expectations were high!

At the reception, Medot Cuvée Dry, a sparkling wine from the Brda region, was accompanied by tasty bites featuring smoked butter, chicken liver pate and bread.

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Marinated veal shoulder, smoked goat’s liver
Jerusalem artichoke, hazelnut mayonnaise
shallot emulsion and aged vinegar
Boris Lisjak Vitovska Grganja 2017 - Kras region

Pasta with Jamar* cheese from Zidaric
chestnut foam, truffles
Marjan Simcic Sauvignon Selection 2016 - Brda region

Pig’s cheek
barley porridge with herbs, herb oil, bacon
Tilia Estate Blauburgunder 2017 - Vipava Valley region

Red trout, red trout caviar
sour cabbage with mushrooms, sauerkraut sauce
Scurek Stara Brajda 2014 - Brda region

Oxtail with smoked bone marrow sauce
potato puree with brown butter
mashed roasted carrots, bacon
Cetrtic Epoca Red 2015 - Brda region

Pumpkin biscuit, baked curd
sour cream ice cream, iced pumpkin, yuzu
Steyer Vaneja 2011 - Styria region

Coffee

[*NB. Jamar is a cheese made from whole cow's milk
semi-cooked, semi-hard, sometimes blue-veined]

Each dish was a pleasant surprise with its exceptional taste.

Loud applause at the end of the evening for Chef Jagodic, together with the kitchen and service brigades, was a sure sign of our extreme enthusiasm.

It was an excellent ending to the old year. Everyone was convinced that finishing on a high would mean good prospects for the next 12 months.

Prof Dr Janez Bogataj
Conseiller Gastronomique