After many months of planning the first day of a very special Grand Chapitre dawned at the Simola Hotel Country Club & Spa perched high above Knysna affording everyone a breathtaking 360° panoramic view of the mountains and the ocean – not only was this Grand Chapitre celebrating 30 years of la Chaîne in South Africa but also celebrating the 10th anniversary of Bailliage de l’Outeniqua.


On the opening night members had a chance to view an exhibition put together by Ann Callaghan, Conseiller Gastrominique. This exhibition showed the development of la Chaîne in this country. Every regional bailliage history was also depicted. The exhibition was opened by Allison Rutowitz, Bailli Délégué Honoraire; many of the members present were at the first dinner in 1981.

While the rest of the members were enjoying the sights of Knysna or playing golf on the friday, the National executive and the board of Baillis had a very productive team building, that evening members attended dinners at various member restaurants in Knysna and Plettenberg Bay. Everyone put their best foot forward to showcase their facilities to members from all over the country.

On Saturday morning the Annual General Meeting started and many important issues were discussed and decided upon. The AGM was followed by an informal luncheon prepared by the Executive Chef and her brigade.

The evening kicked off with the induction ceremony held in the Simola Club Lounge followed by a Cap Classique reception hosted by the House of Krone, one of the leading producers of Cap Classique in South Africa. Thereafter the members and inductees moved into the elegantly appointed Simola Function Room for the  gala dinner/dance.

 A delicious dinner was prepared by Executive Chef Delia Clarke and her brigade starting with a Consommé of cep mushrooms followed by Cape crayfish medallion, poached langoustine and king prawn salad, saffron hollandaise, micro herbs, salmon roe; one of the highlights of the evening was the main course consisting of Tournedos Rossini with Parma ham, foie gras, black truffles, creamed spinach, pommes gallette and cabernet jus. The guests were totally enamoured by the dessert of a Cinderella Slipper which was just too beautiful to eat.

All the courses were paired with the excellent wines from the Anthonij Rupert collection. Dancing went on until the early morning hours.

The good-bye brunch was held at the Turbine Hotel on Thesen Island – the hotel is in a revamped electrical turbine and everyone enjoyed a brunch of freshly shucked oysters, cold cuts, excellent boutique wines from the Black Oystercatcher Estate,   a rural  and those who wanted something warm could visit one of the “hot” stations where one could indulge oneself.  Sunday afternoon everyone departed for their various regions across South Africa having enjoyed a very successful Grand Chapitre.


Group photo of inductees and members

 

click here for news article