Cyprus Chapitre
Limassol, December 2, 2017
Scintillating event at the Four Seasons

The Bailliage’s annual Chapitre was once again held at the Four Seasons Hotel.

At the Induction Ceremony, officiated by Bailli Délégué Victor Papadopoulos in his capacity as a Member of the Conseil Magistral, 20 new members received their Chaîne regalia and 10 existing members were promoted. Included in the new members was HE Andrea Cavallari, the Ambassador for Italy to Cyprus who became a Chevalier d’Honneur.

At the reception which followed, Champagne Ruinart ‘R’ Brut was served. Displaying a beautiful colour with golden glints, the champagne made for a scintillating celebration of the inductions and promotions as well as a truly sparkling prelude to the dinner.


Alaska king crab salad
coconut sorbet, mango and green apple
Muscadet de Sèrvre et Maine 2016
La Grande Réserve du Moulin, Loire Valley

Sardinian seafood fregola
langoustine, shellfish bisque
Gavi dei Gavi DOCG 2016 - La Scolca, Piedmont

Prime beef tenderloin and duck foie gras
carrot purée, root vegetables, veal jus
Château La Vieille Curé 2014 - Fronsac, Bordeaux

Comté cheese with fig chutney
Château La Vieille Curé 2014 - Fronsac, Bordeaux

Crunchy mille feuille with Sicilian pistachio cream
wild berries and bergamot gelato
Muscat de Beaumes de Venise 2014 - Vidal-Fleury, Rhône Valley

Coffee and pebble surprise
Grappa di Brunello di Montalcino Rennina
Angelo Gaja, Tuscany

Commenting on one of the wines (for a change rather than the food!), the star of the evening was undoubtedly the Fronsac, Château La Vieille Curé 2014, a blend dominated by Merlot. Its complex bouquet of cassis, blackberries and cherries, earth, cedar and sweet mulberries followed through to the palate where toasty oak and fine tannins joined the fruit sensations to make for a smooth and velvety, easy-drinking, medium-bodied delight.

A spirit but produced from the residue of the wine production, the Gaja Grappa di Brunello di Montalcino was brilliantly transparent. Despite the obvious alcohol there was a discreet perfume of blossoming berries and herbal nuances on the nose. The expected strong impact in the mouth was not all aggression as there was an excellent, aromatic persistence.

Panicos Hadjitofis, Executive Chef of the Four Seasons Hotel, had created a special menu befitting the event. He and his team executed it perfectly, if the applause from the 185 diners was anything to go by.

Victor Papadopoulos
Bailli Délégué