Slovenia Chapitre
Ljubljana, December 1, 2018
Let's welcome the new members!

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.


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


[*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