Canada Inaugural Chapitre
Bailliage of New Brunswick
St Andrews (New Brunswick), November 17, 2019
Launch of a new Bailliage
" At the Gala Dinner locally-caught seafood and game were showcased by Executive Chef Chris Aerni "

The inaugural Chapitre of this new local Bailliage in Canada, with 36 attending, was held at Rossmount Country Inn, St. Andrews (colloquially known as “St. Andrews By-the-Sea”) in Charlotte County, New Brunswick. St Andrews is a small, picturesque town famous as an East Coast summer destination with many elegant hotels, resorts and cottage properties.

The Induction Ceremony was highlighted by the induction of the Bailliage officers headed by Dr Cornel Ceapa as Bailli. Dignitaries attending included Bailli Délégué Tony Catanese, Bailli Délégué Honoraire David Tetrault (who is a Member of the Conseil d’Administration), together with other Bailliage officers from all over Canada.

At the Gala Dinner locally-caught seafood and game were showcased by Executive Chef Chris Aerni, Maître Rôtisseur. Each course was beautifully presented and highlighted the professionalism and skills of Chris and his culinary team.


Hors d’oeuvres
Champagne Piper-Heidsieck Brut

Oysters and pearls

Butter-poached Bay of Fundy lobster
parsnip purée, crème fraiche
NK’MIP ‘Inkameep’ Cellars Chardonnay 2017
Okanagan Valley

Confit of lightly smoked salmon
yoghurt jelly, chervil
Lemon-thyme Sake

Quick-seared medallion of elk
pulled duck ravioli, haskap berry compote
local organic vegetables
Rutini Encuentro Pinot Noir 2015 - Argentina

“Honey Crisp” Tarte Tatin
rum-raisin ice cream
Pomme d’Or Ice Cider
Domaine de Grand Pré, Nova Scotia

Freshly-roasted coffee or tea

My first impression of the Canadian Province of New Brunswick is that, other than three large cities, it is sparsely populated. The countryside is dotted with small farms and houses, but generally they are spread out between tracts of forest and rolling hills. The people I met were very friendly and keen to develop their industries that are not related to Irving. Hence aquaculture has huge government interest and support.

My second impression partly came from being the house guest of Bailli Dr Cornel Ceapa and his wife Dorina who had just moved into a superb and elegant heritage house in Saint John. Both Cornel and Dorina are very skilled chefs.

Almost every dish Dorina prepared incorporated sturgeon and its various by-products. Not surprising given that the Ceapas own Acadian Sturgeon & Caviar Inc, the facilities of which we were able to visit. Interestingly there are signs to “keep quiet” in order to not cause the sturgeon any stress from noise!

Dr Ceapa’s academic specialty is related to the sustainability of sturgeon farming, his aquaculture operation is focused on providing the healthiest food and safe water conditions in which the sturgeons live.  Down to the gram weight every sturgeon and caviar batch is traceable.

Gail Gabel
Bailli of Victoria