National Meeting in Review - la Chaine des Rotisseurs, Bailliage du ...

Bailliage du Canada — Chapître du Canada 2012
National Meeting in Review
(October 25 – 28, 2012)
The Bailliage de la Nouvelle-Ecosse was pleased to
host the 51st Grand Chapître du Canada from
October 25–28, 2012. Our National Council, visiting
provincial and regional Baillis and confrères from across
Canada enjoyed a wonderful weekend of events —
surrounded by Halifax’s renowned mix of energetic city
and beautiful coastal scenery.
The event began Thursday evening with a Chaîne
Chef’s Table Dinner Dine-Around offered by two Chaîne
member restaurants, Chives Canadian Bistro and Gio.
Chives Canadian Bistro
Thursday October 25, 2012
Chives Buttermilk Biscuits with Butter and Molasses
Curried Cauliflower Soup
Caramelized sea scallop, our family’s orchard peach chutney, Chives olive oil
Kung Foo Girl Riesling, Columbia Valley, Washington
Organic Greens Salad with Prosciutto and Goat’s Cheese
Tart apple, walnuts, fig balsamic vinaigrette
Vincent et Denis Berthault Pinot Noir, Burgundy, France
Braised Shoulder of Nova Scotia Lamb
Roasted squash risotto, sherry lamb jus reduction, pumpkin seeds
Domaine Treloar “le Secret”, Rousillon, France
OR
Lobster-Crusted Line Caught Haddock
Garden vegetable “Hodge Podge,” lemon and fennel salad
Tawse Sketches Chardonnay, Niagara, Ontario
Local Berry Brioche Bread Pudding
Maple Crème Brulée
Benjamin Ridge Nova 7, Nova Scotia
Then early Friday morning, as the Concours National
des Jeunes Chefs Rôtisseurs was being held at Nova
Scotia Community College, Chaîne members were able to
participate in one of two unique tours covering the
history and beauty of Halifax and surrounding countryside.
Confrères were able to tour the South Shore
(Lunenburg and Mahone), starting with a visit to Peggy’s
Cove, an artists’ and explorers’ paradise for well over 150
years with a coastline famous for pirates, shipwrecks,
rum-running and sunsets. Commonly known as “the
prettiest town in Canada”, Lunenburg has recently been
named one of the world’s new UNESCO World Heritage
Sites by the United Nations. Now a bustling fishing port,
Lunenburg was once considered to be the busiest shipbuilding
town in the world, and was the birthplace of the
Gio
Thursday October 25, 2012
Aa-1
Sea Bass
[see bas] n. striped Centropristes striata, abundant off the coast of
eastern North America
Pistachio crusted and seared
with warm Brussels sprouts, arugula, grana padano,
64 degree egg yolk, fennel and truffle purée crisp pancetta
2010 Anselmi Capitel Croce, Italy
Aa-2
Foie Gras
[fwah grah] n. liver of specially fattened ducks
Seared and served with
tarte tatin, foie gras ravioli, pumpkin seed tarragon beurre blanc
Stutz, Natural Apple Cider, Nova Scotia
Mm
Veal
[veel] n. from the old French ‘veel’, from Latin ‘vitellus’ a little calf
Tenderloin marinated in onion and served seared with
braised short rib, celeriac brown butter purée,
pommes dauphin, smoked beef powder
2004 Barolo, Essenze, Italy
Dd
Chocolate
[chaw-kuh-lit] n. seeds of cacao, roasted, husked, and ground,
often sweetened and flavoured
Into a milk crumb crunch chocolate bar, with a 99% chocolate sorbet, florentine,
deep fried chambord truffle, raspberry & port coulis.
Pfeiffer Muscat, Rutherglen, Australia
world-famous racing schooner Bluenose. On the return
drive to Halifax, there was a brief picture stop in Mahone
Bay, famous for its picturesque scene of three waterfront
churches. Lunch was held at Fleur De Sel, home to awardwinning
seafood, organic and gourmet French cuisine.
Chef Martin Salvador, along with his wife Sylvie, are the
restaurant owners and members of la Chaîne des
Rôtisseurs.
For those searching for a historical perspective,
confrères were able join a kilted guide for a complete
Historical Halifax City Tour, followed by lunch at Nova
Scotia Community College and a chance to view the
National Jeunes Chefs Competition presentations.
Participants were immersed in the history and culture of
Halifax, from the war years and the exploits and heroism
of the citizens who lived through the devastating Halifax
Explosion, through historic properties, the Titanic burial
site, the Spring Garden Road area, Province House, Old
Town Clock, St. Paul’s Church, City Hall, Grand Parade,
Government House, the busy port, Point Pleasant Park,
residential areas, Citadel Hill National Historic Site and
much more.

Historical Halifax City Tour
Nova Scotia Community College Luncheon
Friday, October 26, 2012
Soups
Nova Scotia seafood chowder
with fresh buttered roll
Today’s soup pot – created fresh daily.
Salads & Small Plates
Home-Smoked Salmon Tower
With tomato, guacamole & baba ganouj
Designed and executed by 2nd Year Student - Steve Christie
Israeli Couscous
With mint, feta & pickled onion
Beet-Cured Halibut and Watermelon ‘Carpaccio’
Sweet corn and saffron crème brulée,
peashoot salad
Entrées
Roasted Rack of Lamb
Chipotle red-pearl onion jus,
celeriac purée
Grilled Miso Salmon with Red Pepper Sabayon
Vietnamese salad roll,
toasted almond & sesame polenta
Mocha-rubbed Smoked Leg of Chicken
Potato & scallion pancake,
black currant jus
On Friday evening, a welcome Grand Reception
catered by Chives Canadian Bistro was held in the
wonderful Halifax Citadel National Historic Site. A short
walk from the host Prince George Hotel, the Halifax
Citadel is home to the 78 th Highland Regiment. This starshaped
fortress has presided over the city since the early
1800s. Its hilltop setting provides a commanding view of
the city and harbour. Completed in 1856, it is a symbol of
Halifax’s role as a principal naval station in the British
Empire, and it is the fourth in a series of forts on the site.
Attendees were treated to tours throughout the evening of
the impressive star-shaped masonry structure with a
defensive ditch, earthen ramparts, musketry gallery,
powder magazine, and garrison cells.
The shuttle bus arrives at the Citadel.
Aerial view of Citadel, Downtown and Harbour.
Entering the fortress.
Guide in period dress.
Photos courtesy of Applehead Studio Photography

On the tour.
Jeunes chefs enjoy the reception.
(left to right) Klaus Tenter, Bailli Provincial. Ontario, Rita Hanna and Samir Hanna,
Membre Honoraire du Conseil Magistral, Commandeur.
Josie Richard, Bailli Régional, Bailliage de la Nouvelle-Ecosse.
Remy Richard, Chargé de Missions Honoraire, Bailliage de la Nouvelle-Ecosse.
(left to right) Jim Jaworski, Bailli Régional, Manitoba; Bernard Mirlycourtois, Chef
Rôtisseur, Manitoba; and Michael Grimes, Echanson, Conseil National du Canada.

The National Council meetings were held Saturday
morning at The Prince George Hotel. At the conclusion of
the meetings, the National Board of Directors, Regional
Baillis, confrères and guests adjourned to a wonderful
luncheon complemented by great wines at Season’s
Atlantica Hotel, hosted by Executive Chef Luis Clavel and
General Manager Ally Rehemtulla, both members of la
Chaîne.
Alternatively, confrères took part in a Wine Enthusiast
Tour and lunch, spending a leisurely day experiencing the
wineries of Nova Scotia and scenic beauty of the
Annapolis Valley, including wine tastings at two of the
province’s premiere wineries, Grand Pré and Gaspereau.
The Jeunes Chefs competitors joined this tour as part of
their programme, providing an excellent opportunity for
members to get to know them and discover the ins and
outs of culinary competitions. Lunch, focusing on Nova
Scotia regional products with global fare, was held at Le
Caveau Restaurant of Grand Pré Wineries, hosted by Chef
Jason Lynch and his partner Beatrice Stutz, both members
of la Chaîne. After lunch, a wine and artisanal cheese
tasting was conducted, featuring products from Fox Hill
Farm located in nearby Port Williams, accompanied by a
sample of an award-winning ice wine.
Wine Enthusiast Lunch
Le Caveau Restaurant of Grand Pré Wineries
Saturday October 27, 2012
Chicken Liver Paté
With sea buckthorn compote, bacon jam and brioche
Suffolk Grape Cordial
With fresh mint
Seared Albacore Tuna
With creamy polenta, confit of cherry tomatoes,
balsamic butter and wilted greens
Pumpkin Tart
With spiced chocolate sauce and
praline ice cream
On Saturday evening, Josie Richard, Nova Scotia Bailli
Régional, opened the festivities by greeting all in
attendance at the induction ceremony. In a special presentation,
Vince Parkinson, CCC, Chancelier, recognized
David Tétrault, Bailli Délégué du Canada, with the Gold
Star for his dedication to the Chaîne in Canada and internationally.
David then thanked the Canadian Bailliage for
the award and delivered his welcoming address to those
assembled for the induction ceremonies.
The ribbons await.
Josie Richard, Bailli Régional, Bailliage de la Nouvelle-Ecosse, welcomes the
attendees.
Photos courtesy of Applehead Studio Photography

Vince Parkinson, CCC, Chandelier “roasts” Bailli Délégué David Tetrault – David “listens”.
Vince presents David with the Gold Star.
Susan Green, Conseiller Gastronomique, Commandeur
introduced the nine Jeunes Chefs as they lined up on the
stage, anxiously awaiting the results of the competition.
Takashi Murakami, C.M., Conseiller Culinair, then
thanked Nova Scotia Community College and everyone
involved as kitchen or tasting judges, the committee and
the sponsors for their help and support during the
national Jeunes Chefs Rôtisseurs competition held the
previous day. Takashi also announced an additional new
sponsor for 2012: Northern Divine Caviar from British
Columbia. Chef Murakami then announced the winners
of the National Jeunes Chefs Rôtisseurs competition. The
winner of the gold medal and the Fulgence Charpentier
trophy was Halifax’s own regional winner Brenan Madill,
from Atlantica Hotel Halifax, Seasons by Atlantica. The
silver medal was presented to Antoine Corriveau from
Restaurant Le St-Amour, Quebec, QC (Montreal Bailliage)
while the bronze medallist was Tosh Agassiz,
Metropolitan Hotel Vancouver, Diva at the Met.
Competitors listen while waiting to go on stage.
Gold medallist Brenan Madill (centre), flanked by bronze medalist Tosh Agassiz
(left) and silver medalist Antoine Corriveau (right) with the Fulgence Charpentier
Trophy.
Photos courtesy of Applehead Studio Photography

David Tétrault, Bailli Délégué du Canada, Membre des
Conseils Magistral et d’Administration, officiated over the
induction ceremony.
Two individuals were recognized for their tremendous
efforts in making the celebration weekend such a success:
Josie Richard, Halifax Bailli Régional with the Silver Star
and Dr. Raymond LeBlanc, Halifax Bailli Régional
Honoraire with the Bronze Star.
Silver Star recipient Josie Richard with David Tétrault.
Bronze Star recipient Dr. Raymond LeBlanc (left) with Josie Richard and David
Tétrault.
Jim Jaworski invites everyone to Winnipeg for 2013.
A variety of special presentations were then made by
the Bailli Délégué, with Commandeur pins being presented
to Takashi Murakami and Vince Parkinson and a thirty
year pin to Klaus Tenter, Bailli Provincial Ontario.
David Tétrault recounted the history of the Chaîne for
the Jeunes Chefs and members in attendance. David then
administered the oath to the inductees and raised the
sword over the promotion of council members and the
induction of new members, assisted by Hyo Maier, Bailli
Délégué Honoraire. Inductions and promotions included:
Claude Aucoin Chef Rôtisseur (NSCC)
Elizabeth Boudreau Dame de la Chaîne
Sul Hee Han Dame de la Chaîne
Christine Kang Dame de la Chaîne
Dr. Kate MacIsaac Dame de la Chaîne
Francoise St. Denis LeBlanc Dame de la Chaîne
Colleen Mizerit Dame de la Chaîne
Colette Perey Dame de la Chaîne
Ron MacIsaac Chevalier
Bruce MacNeil Chevalier (NSCC)
Paul MacNeil Chevalier
Norman Picton Chevalier
Frederic Tandy Chef de Table (The Ratinaud)
Ralph Barit Rôtisseur
Shane Rutled Rôtisseur
Daniel Ardies Rôtisseur
Brenan Madill Rôtisseur
Antoine Corriveau Rôtisseur
Amanda Rose Kerswell Rôtisseur
Tosh Agassiz Rôtisseur
Daniel Tipper Rôtisseur
Brent Lukoni Rôtisseur
Promotions:
Dr. Marshall Conley Officier
Dr. Bernard Perey Officier
Peter Walker Officier
Christophe Luzeux Officier Maître Rôtisseur
Dr. Jerzy Gajewski Vice-Chargé de Presse
Martin Luiz Salvador Maître Rôtisseur
Following the induction ceremony, Jim Jaworski, Bailli
Régional, Manitoba, thanked Josie and her team for the
wonderful event. Jim then spoke about next year’s
National Meeting and Grand Chapître, inviting everyone
to join with him in Winnipeg.
Attendees retired to the banquet room at The Prince
George Hotel for a Champagne Reception, accompanied
by piano and cello played by Simon and Diana.

Members promoted and inducted.
Photos courtesy of Applehead Studio Photography

The ballroom awaits!
The Chapître dinner was held at The Prince George
Hotel. As the doors opened from the lobby area, more
than a hundred guests were treated to a beautifully
arranged seating area with soaring centrepieces. David
Tetrault welcomed everyone to the Grand Chapître Gala
Dinner and thanked Craig Norton, Director of Operations
at The Prince George and presented him with a gift of
appreciation. The Gala Dinner moved smoothly through a
series of seven superb courses perfectly accompanied by
exquisite wines. Dessert was accompanied by a 10-year
tawny port. At the conclusion of the dinner, a live band,
the Corvettes, entertained with renditions of the music of
the ‘60s, ‘70s and ‘80s. Truly a wonderful grand finalé to a
wonderful evening!
Vince Parkinson delivered the accolade, expertly
commenting on each course, complimenting the chefs, the
kitchen and the serving brigade, to a long and appreciative
standing ovation. Bee Chu Char, Chef de Cuisine, and
Rob Honscombe, leader of the service team, received gifts
courtesy of the Bailliage of Canada in recognition of their
outstanding efforts during the evening.
The piper leads us in.
Photos courtesy of Applehead Studio Photography

Chaîne des Rôtisseurs
Grand Chapître Gala Dinner
The Prince George Hotel
Réception
Dinner
Seared Sable Fish
Sous-vide fennel with Pernod,
mustard-braised Brussels sprouts, pancetta
2010 Buitenverwachting, Sauvignon Blanc, South Africa
Foie Gras Stuffed Quail
Savoy cabbage with sumac and black currant,
quail leg ragout, smoked ricotta gnocchi, salsify purée
2007 Number One, Falernia Cabernet Sauvignon, Syrah, Carmenere, Chile
Crusted Scallop with Caper and Dill
Butternut squash purée, warm salad of radicchio and rocket,
black garlic and parmesan dressing, brown butter almonds
2007 Number One, Falernia Cabernet Sauvignon, Syrah, Carmenere, Chile
Champagne and orange shooter with passion fruit caviar
Crispy Beef Cheek with Horseradish Cream
Smoked Beef Tenderloin
Red Wine Braised Beef Short Rib with Wild Mushroom Ragout
Parsnip and potato cake, heirloom baby carrots,
Bordelaise sauce, cauliflower purée
2009 Chateau Lynch-Moussas, Paulliac, Cabernet, Merlot, France
Beignet of Chèvre with Golden Beet Confit
Dragon’s Breath Sorbet
Thyme and Beemster Shortbread with Raisin Jam
2009 Chateau Lynch-Moussas, Paulliac, Cabernet, Merlot, France
Chocolate Whiskey Sponge
Pepper Powder, Purple Corn Puff, Blackberry Sorbet
Yuzu-Orange Paradise
Gelée Tropicale and Chocolate “Cloud”
Taylor Fladgate, 10 year old Tawny, Portugal
David Tétrault, Josie and Remy Richard.
David Tétrault presents gift of appreciation to Craig Norton, Director of
Operations at The Prince George Hotel.
Join Us In Winnipeg
for 2013!
Chapître du Canada 2013
October 24 - 27, 2013
Photos courtesy of Applehead Studio Photography