For this event in the Michelin-starred Restaurant Latour at the Grand Hotel Huis ter Duin 43 Bailliage members had registered in advance with their guests. Two more booked at the last minute bringing the total to 45 which was a good number.

Amongst those attending were most welcome members from the Bailliage of Germany: Wolfgang and Gretel Schrahe, respectively Grand Officer and Officer.

Unfortunately the weather was somewhat disappointing so that the reception could not take place outside on the terrace.

In the hotel’s Maritime Bar a beautiful Austrian sparkling “Hochriegl Wiener Sekt-Tradition” was served accompanied by three delicious canapés: eel with beetroot; tartare of beef tenderloin with basil; Reypenaar cheese with pickle.

After this we were invited to take our seats in the Restaurant Latour where we were warmly welcomed by the service brigade led by Maître D’ and Sommelier Stan Kerkchoffs. Stan has been the Latour’s Maître D’ and Sommelier since 2003, his outstanding knowledge of wine and wine-making ensures an excellent choice of wine to accompany dishes on a menu.

Chef Marcel van Lier had created a fine four-course menu for us. With more than 20 years’ experience, he has been Latour’s Head Chef since 2000. He is inspired by tastes from all parts of the world. His outstanding talent for refined cuisine together with both hand-picked and the purest of ingredients are the basis for Latour’s artful gourmet creations.

MENU

Japanese sashimi-inspired tartare of hamachi
razor clams, shiso, ponzu sauce
Albariño Lagar de Fornelos - Rias Baixas, Spain

Softly-cooked scampi, cucumber, kaffir lime
Domaine de Marcoux Raisin de Loup NV
Southern Rhône Valley, France

Loin of veal
cauliflower and lovage
Joostenberg Family Blend Red - Paarl, South Africa

Raspberry verveine with sea buckthorn berries

The lunch was concluded with mocha service and the Latour’s unmistakable homemade bonbons.

This was in fact my last event as Bailli. The wonderful culinary experience was a perfect conclusion to my active Chaîne “career”.

Given the quality throughout warm thanks readily went to the kitchen and service brigades.

Jan Wever
Bailli, Central and West Netherlands