Hungary 30th Anniversary Grand Chapitre
Budapest, September 12-15, 2019
Grand occasions demand unique places
" The celebratory menu paid homage to the history of the Chaîne de Rôtisseurs "

Grand occasions demand unique places, fantastic friends and wonderful menus. All these elements came together for the four-day programme of the Bailliage’s 27th Grand Chapitre held in Budapest. Hosting a Grand Chapitre is a celebration in itself however we also had the 30th anniversary of the Chaîne’s inauguration in Hungary.

Bailli Délégué Iván Novák took great pleasure in welcoming Jørgen Krenk, Member of the Conseil Magistral from Denmark representing President Yam Atallah, and his charming wife Paula as our guests of honour. Members from several countries including the USA, China, Russia, Germany, Norway and Austria and naturally from Hungary were present with their spouses and partners to join in the festivities.

A medieval feast took place in the Sir Lancelot Restaurant on the day of arrival with a tour and tasting in the famous Törley Sparkling Wine Museum. An excursion to the countryside to enjoy traditional Hungarian hospitality at the farm inn Lajosmizse “Tanya Csárda” was followed by a horse show the next day. As well as lunch with live music in Budapest Bistro, all were the “introductory events” before the Gala on Saturday evening.

Undoubtedly the most awaited moment was the induction of new members together with the promotion and honouring of active members who support the mission of our wonderful organization with dedication and professional expertise enhancing its reputation both locally and globally.

The luxury Corinthia Hotel on Elisabeth Boulevard was an ideal venue for such a celebration. First opened in 1896 as the Grand Hotel Royal it remains among the grandest in the city, combining elegance and history with state-of-the-art features.

The celebratory menu paid homage to the history of the Chaîne de Rôtisseurs dating back to 1248 by using carefully-selected herbs existing at that time yet using the latest expertise and methods.

The appetiser was smoked trout, prawn tail, horseradish and red capsicum. Goose soup à la 1248, then egg truffle, white bean and kale, were followed by venison loin, carrot, almond, barley, sweet potato and Savoy cabbage.

Service staff members dressed in Renaissance-style costumes served all the courses with finesse in the ballroom. Splendid dessert and cheese variations awaited guests in a separate room. The last part of the programme on Sunday was a marvellous dinner in the world-famous Gundel Restaurant, a fitting culmination to the anniversary weekend.

It is important to highlight the passion, care and professionalism of the Bailliage’s team which organised the programme of events. They prepared a wonderful celebration in which the pleasure of gastronomy was enhanced with Hungarian spirit, friendship and hospitality that deeply impressed all participants.

Vive la Chaîne!

Judit Merkler-Szántó
Dame de la Chaine

Photos by: Emese Simon