South Africa Chapitre
Bailliage of Cape Town
Cape Town, November 26, 2017
Culinary styles created visual delight
" the first ceremony presided over by our Bailli Délégué, Philip Mostert "

On a sunny Sunday members and guests gathered for this keynote event in the Bailliage’s calendar at the grand Southern Sun The Cullinan Hotel in Cape Town’s trendy Foreshore district. The hotel is a landmark destination in the “Mother City” and was the perfect host for this special occasion.

The Induction Ceremony took place in the Protea Room on the hotel’s mezzanine level and was the first ceremony presided over by our Bailli Délégué, Philip Mostert. A number of new members from the Bailliage KwaZulu-Natal were also inducted with due grace. A Chaîne International Bronze Award was presented to immediate-past Bailli Garry Reed.

Afterwards, members and guests moved to the spectacular pool deck to enjoy canapes along with Groot Constantia ‘Méthode Cap Classique’ Brut Rosé. The fresh air and sunshine started the evening off on a very social note, with existing members celebrating and welcoming the new inductees.

Dinner was served in the hotel’s opulent Peach Tree Restaurant. A seven-course journey of flavours, it was prepared by three of Cape Town’s most celebrated hotel chefs: Lindsay Venn (Executive Chef: Southern Sun The Cullinan), Kushahrul Salleh (Executive Sous Chef: Southern Sun Waterfront Cape Town); and Alfred Henry (Executive Chef: Southern Sun Cape Sun).

The dishes were a visual delight encompassing a variety of culinary styles. Each course was perfectly complemented by superb wines from Groot Constantia, South Africa’s oldest wine estate located in the Constantia Valley on the outskirts of Cape Town. With its ripe black berry and vanilla palate, a particular highlight was the Groot Constantia Cape Ruby served with the cheese.

Jacques Meyer
Vice-Chargé de Missions (Acting Vice-Chancelier)