Slovenia Dinner
Ljubljana, December 2, 2017
Closing the year on a high at Restaurant JB

Concluding this year’s programme we dined at Restaurant JB in Ljubljana. Chef Janez Bratovz has been a member of the Chaîne from the very beginning of the Bailliage in Slovenia. Events at his restaurant are always something special. For that reason we have traditionally held the December one there to close the year on a high.

Prior to the seven-course dinner, the reception featured a 2006 Vintage Champagne made using 25% Chardonnay, 35% Pinot Noir and 40% Pinot Meunier grapes by the House of J Charpentier at Villers-sous-Châtillon. It was accompanied by delicious, artistically-presented finger food.


Cold smoked trout with mayonnaise
mustard seeds, orange marmalade
Blazić Rebula 2016

Fresh Adriatic shrimps on almond cream
lemon grass and plankton
Bagueri Sauvignon Blanc ‘Superio’ 2013

Homemade macaroni with fresh tomato sauce
goat’s milk curd and fried green leaves
Livon Pinot Gris 2016

Goose liver
with a “marmalade” of dried apricots and shallots
Steyer Fragrant Traminer Demi-sec 2016

Red berry sorbet

Fillet of white fish with sea urchin and shrimp
potatoes, oyster
Kabola Malvasia 2010

Sweet curd with flaky pastry crescent, vanilla ice cream
honey, raspberry, caramelised hazelnuts, pumpkin oil
Keltis Sweet Yellow Muscat 2016

After the delicious dinner Professor Janez Bogataj, in his traditional Conseiller Gastronomique’s speech, highlighted the achievements in 2017. First among them was that the quality level of our events was noticeably higher compared to previous years. Secondly, several new restaurants and chefs have joined the Chaîne. In doing so they presented admirable skills certainly worth remembering.

The Professor also pointed out several remarkable achievements by Slovenia this year in the field gastronomy. In conclusion we all joined in with the expression of gratitude to our Bailli Délégué, Tomaz Ravnikar, for the great organization of all the events these past twelve months.

Looking ahead to 2018, the Bailliage has another full year of events already programmed. Additionally, we are excited by the possibility that the Chaîne will be established in neighbouring Croatia - also due in the main to efforts of Bailli Délégué Ravnikar.

It was for this reason that we welcomed the presence of Dalibor Greganić, currently Chargé de Missions and most likely to become the Bailli Délégué, and Radovan Marčić, who is in line to become the Conseiller Gastronomique. We wish them the best of luck in their quest to establish another national Bailliage within the Chaîne fold.

Tomaz Dular