Norway Chapitre
Oslo, October 24, 2020
Festive Gala Induction Evening
" A lovely evening which we all will keep in our hearts as a special memory "

The Bailliage had the pleasure of welcoming its members to a festive decorated dinner in the beautiful rooms of The Oslo Military Society.

We were very pleased to warmly welcome our members to our Chapitre in Oslo held in the beautiful house of The Oslo Military Society. Despite COVID-19 and the strict regulations, the Society’s professional team carefully conducted the dinner in a very safe way. All restrictions and rules were followed to the letter so that we were able to enjoy the evening without risk.

In his capacity as a Member of the Conseil Magistral, our own Bailli Délégué, Thore Sande, was the Inducting Officer representing President Atallah.

After the ceremony, Maître Restaurateur Ann Mari Wang-Johannessen and Échanson Rolf Wenstad warmly welcomed the evening’s 90 members and guests. Due to COVID-19 the aperitif of Champagne Nicolas Feuillatte Exclusive Brut NV was served to everyone seated at the dining tables.

In the Great Banquet Hall, the beautiful settings had a good distance between each guest and the amuse bouche was already on the table. Together with the waiters, 15 singers from Guldberg's Academic Choir marched in and sang beautifully “Ein König ist der Wein” [Ed. Wine is a king].

Bailli Eivind Schøyen gave a warm welcome speech highlighting three “ladies behind Chaîne”, namely Anne-Marie Brænd, Hege Jorunn Nøstvik and Irene Abrahamsen. Argentier Rolf Brænd, who is a former Bailli Délégué, was then honoured for his great work for the Chaîne locally and nationally.

The next pleasant surprise of the evening was the presentation by Vice-Chancelier Rune Johansen of commemorative plaques to Gamle Logen for a very well-conducted Gala Dinner in 2019 and also to The Oslo Military Society for this year’s Gala evening.

On behalf of The Oslo Military Society, Manager Mathias Toresen welcomed everyone to the Banquet Rooms. He then handed over to the apprentices in the kitchen and service brigades who presented the menu composed by Chef Joachim Löfmarch. All apart from the dessert which was presented by acclaimed Pastry Chef Sverre Sætre, a former world champion with the Norwegian Olympic Culinary Team.

MENU

Spelt waffle
smoked sour cream from Røros
white roe, chives

Scallops carpaccio
passion fruit and citrus

Consommé royale

Lobster and stuffed flounder
purée of beet, smoked mussels
miso and dill emulsion, parsnip chips

Cranberry and gin sorbet

Venison
red wine poached pear, Brussels sprouts salad
potato fondant, forest mushroom sauce, kale chips

Ash-coated goat’s cheese “log”
blackberries, spelt biscuits

“Chocolate symphony by Chef Sætre”
Chocolate hazelnut with apricot sauce
vanilla, saffron, raspberry sorbet

Petits fours - by the apprentices

WINES

Chablis Vieilles Vignes ‘VV 46’ 2018
Jean Marc Brocard, Burgundy

Alsace ‘Clos du Val d’Éléon’ 2017
Domaine Marc Kreydenweiss

Riesling Terra Montosa 2018 (Magnum)
Weingut Georg Breuer, Rheingau, Germany

Cono Sur ‘20 Barrels’ Pinot Noir 2017
Casablanca Valley, Chile

Lambrusco di Sorbara Secco 2019
Medici Ermete i Quercioli

The wines of the evening were selected in collaboration with and partly sponsored by wine importer Einar Engelstad. Each wine was introduced in an entertaining way by Échanson Rolf Wenstad.

A lovely evening which we all will keep in our hearts as a special memory during a difficult period dominated by COVID-19 and its consequences.

All guests highly appreciated the lovely dishes and wines as well as the beautifully decorated table and great ambiance conducted by the professional team of The Oslo Military Society who we thanked profusely.

Eivind K Schøyen
Bailli

Original text translated from Norwegian into English by Vice-Échanson Victoria Brandvold