Tel Aviv, “the city that never sleeps”, is the beating heart of Israel. It offers many interesting experiences and great culinary adventures many which are open 24/7. The variety of restaurants, museums, theatres and markets are an inseparable part of visiting our wonderful country. It was the perfect location therefore for a Grand Chapitre.

Our welcoming dinner was hosted at the Blue Rooster Restaurant with Chef Shaul Ben Aderet. On Friday morning a tour of Carmel Market was followed by a friendly lunch at M25 Market Restaurant with Chef Jonathan Borovitch. Later, Chef Ran Shmueli prepared a Shabat dinner at Claro Restaurant. Afterwards we headed to the Norman Hotel, one of the finest boutique hotels in Tel Aviv, for a cocktail party in the Library Bar.

Saturday was the big day for the new Chaîne members being inducted and members being promoted. During the day we enjoyed a city tour and lunch at Abrage Restaurant in Old Jaffa hosted by Maître Restaurateur Moty Strokovsky.

At the Induction Ceremony in the evening presided over by Roberto Zanghi, Member of the Conseil Magistral from Italy, 16 new members were inducted and 12 members were promoted.

The highlight of the evening was the promotion of Ron Fogel to be Bailli Délégué. Tal Gal Cohen, who led the Bailliage of Israel for more than 10 years therefore became Bailli Délégué Honoraire. Ron is a lawyer, a film lecturer and critic on the radio and television. He serves as Artistic Director of Israel’s Chinese and Korean film weeks, is a member of the Israeli Academy of Film and Television and a lecturer at the Israeli film fund.

The Grand Chapitre concluded with an excellent dinner devised by the InterContinental David Tel Aviv’s Executive Chef, Alfred Jevnisek.

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Goose liver parfait lollypops
coated with pistachio, Brazil nuts, poppy seeds

Cream of Jerusalem artichoke
curry tapioca tuile

 Seared grouper medallion with pistachio crust
beetroot cream, spicy herb and cherry tomato relish
pickled relish, arisa tahini

Iced tomato consommé
gold leaf and basil oil served in Martini glasses

Slow-cooked duck leg, grilled duck breast
white bean cream, sweet potato croutons
bok choy, extra-virgin olive oil, black olive caviar

A mouth-watering selection of dessert creations

The dinner was accompanied entirely by local Carmel wines. We started with Kayoumi Dry Riesling Single Vineyard, moved to Carmel Limited Edition 2012 with the main course concluding with Gewurztraminer Northern Golan Heights 2016 paired with dessert.

Everything was perfectly planned and carried out with attention to the smallest detail ensuring that this Grand Chapitre was memorable, enjoyable and a true celebration of all things Chaîne. Thanks go to all the organisers for this wonderful time in “the city that never sleeps”. Our appreciation goes to the Chaîne members who provided those culinary adventures throughout the Grand Chapitre weekend.

Hezy Nissan
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