In 1959 the Chaîne was brought to Sweden by our founding members: dedicated restaurateurs, hoteliers and gourmets. The Bailliage grew quite quickly and as the story goes, the rest is history. Today the Chaîne in Sweden comprises 11 local Bailliages, about 500 non-professionals and a 100 plus Professionals.

2019 has been dedicated to the celebration of our 60th Anniversary. First a Chapitre in Jokkmokk above the Arctic Circle, then an OMGD (Ordre Mondial des Gourmets Dégustateurs) Chapitre at Ekolsund Castle in Enköping Municipality in Uppsala County in east central Sweden. Thirdly, this Grand Chapitre in Stockholm, the country’s capital.

The festivities started Thursday evening with a “get together” dinner at the newly-opened restaurant in the National Museum. A fantastic buffet-style dinner was put together by Maître Rôtisseur Fredrik Eriksson and his team.

Friday started with a choice of excursions and lunches:
- the ABBA Museum and Oaxen Slip Restaurant
- the Vasa warship museum and the “Museum of Spirits” Restaurant
- Stockholm City Hall and Stadshuskällaren Restaurant
- Stockholm Old Town and Gyldene Freden Restaurant.

The different tours and themes were much appreciated by all the participants. Of particular note was that the Stadshuskällaren restaurant served a modern version of the Nobel Dinner main course of 1959.

Friday evening offered two events. A fantastic wine and food experience for a limited group of 30 persons at Djuret Restaurant in the Old Town headed by Maître Restaurateur Daniel Crespi. A considerably larger number of guests enjoyed a classic fine dining experience at the Opera Terass Restaurant which is part of the Operakällaren. Maître Rôtisseur Stefano Catnacci was in charge.

During the evening the ribbon of one of our founding members - Tore Wretman - was handed over to the restaurant. This was due to Operakällaren being one of the first Chaîne establishments run by him in Sweden.

The Induction Ceremony was held at the Odd Fellows Stockholm and conducted by Tal Sunderland-Cohen, Member of the Conseil Magistral from Israel. After the ceremony amuse-bouches and champagne were savoured before heading to the new Hotel At Six next door.

The 60th Anniversary Gala Dinner was a tribute to our Jeunes Chefs Rôtisseurs. The menu, as well as the dinner itself, was executed by Maître Rôtisseur Andreas Edlund (National JCR winner in 2012) and Chef Rôtisseur Jimmi Eriksson (National JCR Winner 2013, International Runner-up in Istanbul 2013, Sweden’s Chef of the Year in 2016).

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Petit choux filled with mushrooms and cream cheese
Caviccioli Prosecco Extra Dry - Veneto, Italy

Poached crayfish with spicy cream cheese
dill cooked fresh potatoes, Aquavit-marinated cucumber
rye bread flare, fresh herbs, cold crayfish broth
L’Ami des Crustacés 2018 - Alsace, France

Saddle of roe deer
fried late summer mushrooms
thyme-seasoned venison sausage
glazed scallions, cloudberries
juniper berry, thyme-scented venison gravy
onion pie with caramelised scallions, thyme
Private Selection Cabernet Sauvignon 2015
Robert Mondavi - Napa Valley, USA

Chocolate-glazed pastry with almond fragilité
Swedish Punsch truffle
vanilla panna cotta with salted hazelnuts
Vintry’s Fine Maderia, Portugal

Ed: Appetisers and main course by Maître Rôtisseur Andreas Edlund
and Chef Rôtisseur Jimmi Eriksson. Dessert by Isabella Westergren.

During the dinner the Chaîne’s Haut Commandeur Award was presented to Bailli Délégué Honoraire Birgitta Hansson, a founder member of the Bailliage in 1959.

This dinner was in all aspects truly great. All 220 guests enjoyed the excellent food, wine, speeches and other highlights. Just as you would expect from a 60th Anniversary Dinner!!

Carl Wachtmeister
Bailli Délégué