Wine glasses in hand, 70 of us gathered at Sul Verde in the Golf Club of the Rosewood Tucker’s Point Hotel for a night themed “Under the Tuscan Sun” to celebrate the 30th anniversary of the founding of the Chaîne in Bermuda.

During the Induction Ceremony Bailli Délégué Josée Roy-Froncoini announced she was going to be taking a back seat with the organisational aspects of the Bailliage and to that end she introduced - and inducted - James Davis as the new Bailli of Hamilton. James has been a member for over 20 years having been encouraged at a young age by his parents, previously members themselves, to join.

A new committee was inducted of three younger members elevated to Vice-Chargé de Missions with the responsibility to organise events for their age group. It is hoped these will encourage younger people to join our merry little band. Not so little in fact as the Bailliage of Bermuda has 150 members - excellent for a small dot in the Atlantic Ocean.

Also inducted was a new Chargé du Missions in charge of the National Jeunes Commis Competition. We had the honour of hosting the International Competition in 2005 and are looking to build once more on that honour.

At the reception Champagne Dom Pérignon and Sur Sur - a delicious little number from the Sicilian winery of Donnafugata - helped quench our parched throats. All accompanied by a selection of more-ish cured meats from the Tuscany countryside: lamb prosciutto, wild boar cacciatorini, fennel salami, fresh mozzarella. Then it was time to repair to the dining room for the start of our celebratory dinner.

MENU

Tomato Consommé
tiniest of profiteroles
Kettmeir Pinot Blanco DOC 2017

Penne with rabbit ragu
Parmesan, artichoke
Jermann ‘Red Angels on the Moonlight’ Pinot Noir 2015

Lemon and pistachio granite

145F veal or beef tenderloin
porcini, rosemary polenta, pepperonata
Le Serre Nuove Ornellaia 2015
(presented in 6 litre bottles)

Parmesan and celery soufflé
Gorgonzola and fig parfait with candied walnuts
San Felice Chianti Classico

Miniature cannoli
deconstructed tiramisu, raspberry cake
Macarini Moscato D’Asti DOCG 2017

Petits fours and cantucci
Volpaia Vin Santo del Chianti Classico

Bailli Délégué Josée Roy-Froncioni gave thanks to the staff of the restaurant who were presented with bottles of Veuve Clicquot Champagne. In particular appreciation was given to Food and Beverage Manager Serge Bottelli, Executive Chef Gerry Adams, Chef Domenico Valentini (of Sul Verde), Maitre D’s J C Matthee and Hakan Onel and their incredible service brigade.

All however was not over as Serge Bottelli ushered in a 30th anniversary cake, huge applause erupted, glasses were re-charged and music started to play. So ended another joyous night of good wine, good food and friendship.

Pennie Lamb
Argentier Honoraire