G113-La Chaine NL vol 8 iss 1 - la Chaine des Rotisseurs, Bailliage ...

Bailliage du Canada – Chapître du Canada 2008
National Meeting in Review (October 31 – November 2, 2008)
The Bailliage National du Canada was pleased to host the
39th annual national meeting and Chapître du Canada
from October 31 – November 2, 2008. We worked together
with Jean-Claude Phisel, our Bailli Provincial, and Gerald
Drolet, Bailli Régional, to stage a wonderful event in
Québec City. Our National Council, visiting provincial and
regional Baillis and confreres from across Canada, United
States and Bermuda enjoyed a wonderful weekend of
events — all framed by the history and heritage that is
Québec.
The weekend began early Friday morning with the
Concours National des Jeunes Commis held at the excellent
facilities provided by the Collège Mérici. Friday evening, a
welcome reception was held in the historic Jacques Cartier
room at our host hotel, the CAA/AAA Four Diamond
Fairmont Le Château Frontenac.
Stewart Roth, Chevalier (left) and Peter Graham, Bailli Régional, Edmonton (right)
flank Edmonton’s Commis competitor Amanda Erin Van Brabant.
(Left to right) Josée Roy-Froncioni,
Bailli Délégué des Bermudes; Rémy
Richard, Chargé de Missions
Honoraire; and Josie Richard, Bailli
Régional de la Nouvelle Ecosse.
Our newest National Council member,
Madeleine Rocheleau, Chargée de
Missions, is flanked by Rémy Richard
and Bruno Marti, Grand Officier Maître
Rôtisseur.
Members and guests gather at the Welcome Cocktail Reception
The National Council meetings were held Saturday morning
in the St. Louis IV room at the Fairmont Le Château
Frontenac. At the conclusion of the meetings, the National
Council and guests adjourned to a luncheon in the Lower
Town at Restaurant Initiale, hosted by Executive Chef and
owner Yvan Lebrun. Chef Lebrun was also intronized
later that evening as Maître Rôtisseur. Initiale Restaurant
is well-known for its commitment to “taste, authenticity,
simplicity, country products featuring local producers, all
concocted and presented by lovers of Great Cuisine and
its pleasures.” This was certainly well-illustrated by a
wonderful luncheon complemented by great wines.
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National Council Luncheon
Restaurant Initiale
Crevette parmesan – panais, aubergines et bavarois bleu Elisabeth
Pâte de chou rouge – thon aux poivrons
Cake aux herbes – pétoncle au fenouil
Val Grieux 2005 Picpoul de Pinet, Coteaux du Languedoc
Remoulade de céleri-rave cuite, pressé d’artichauts,
morue noire cendrée aux olives,
kéfir émulsionné aux agrumes
Celeriac remoulade and artichokes
black cod with olives,
kéfir émulsionné aux agrumes
Bottle Tree – Semillion-Chardonnay 2007, Australie
Longe de veau rôtie et frottée aux épices et sirop de cidre,
concassé de topinambours et jus à l’huile de noix fraiches
Roast loin of veal with spices and cider syrup,
Jerusalem artichokes and juice of fresh nuts
Parés Baltà 2004, Mas Petit-Espagne
Lamelles de coings confits gratinés
crème de fromage frais et biscuit caramel au beurre d’Échiré,
glace pomme Cortland et trait de pommes Grenade
Lamelles of quinces confits and gratin
fresh cheese cream and caramel biscuit au beurre d’Échiré
Cortland apples ice cream and apple Grenade
Moscatao d’Asti 2007, La Serra Italie
Café, thé
Out-of-town guests were also offered the opportunity to
participate in well-attended historical walking tours of
Québec while the National Council meetings were in
session. Those who participated in the tours were tremendously
impressed by the expertise of the guides (and their
appreciation for the impact of the somewhat “cool”
Québec winds at certain points on the tour)!
On Saturday evening, David Tétrault, Bailli Délégué,
delivered his welcoming address to those assembled for
the intronization ceremonies, translated by Gérald Drolet,
Bailli Régional du Québec. Following a presentation of
Commandeur insignias to Ekkehard Herling, Balli
Régional of Toronto and Suzanne April, Dame de la
Chaîne of Ottawa, Josée Roy-Froncioni, Bailli Délégué des
Bermudes and Membre du Conseil d’Administration,
briefly recapped the history of the Chaîne in French and
English. She then raised the sword over the promotion of
council members and the induction of new members for
the national Bailliage, the Bailliage du Quebec and the
Bailliage des Bermudes. The ceremonies were highlighted
by the intronization of a new National Council member,
Madeleine Rocheleau, as Chargée de Missions.
Executive Chef Takashi Murakami, C.M., Conseiller
Culinaire, and Susan Green, Conseiller Gastronomique,
then introduced the individual competitors and
announced the winner of the national Jeunes Commis
Rôtisseurs competition held the previous day. The winner
of the gold medal and the Fulgence Charpentier trophy
was Ottawa regional winner Mariane Weber, aidecuisinier
at Le Baccara Restaurant, Casino Lac Leamy,
Gatineau, Quebec. The silver medal was presented to
Raphael Secours from the Fairmont Le Château Frontenac,
Quebec, while the bronze medallist was Jordan Gravelle,
from The Fairmont Empress in Victoria, BC.
Josée Roy-Froncioni, Bailli Délégué
des Bermudes, administers the oath in
English and French.
Gérald Drolet, Bailli Régional du
Quebec, translates remarks at the
intronization ceremony.
Takashi Murakami, C.M.,
Conseiller Culinaire,
presents the gold medal
to Mariane Weber.
Gold medallist Mariane
Weber holds the
Fulgence Charpentier
trophy, flanked by silver
medallist Raphael
Secours and bronze
medallist Jordan
Gravelle with Takashi
Murakami and David
Tétrault behind.
Members promoted and inducted accompanied by distinguished guests.

The Chapitre dinner was held in the Fairmont Le Château
Frontenac’s magnificent Salon Frontenac. Executive Chef
Jean Soulard treated attendees to a seven-course feast
accompanied by matched champagne generously donated
for the evening by G.H. Mumm of Reims, France. Bailli
David Tétrault began the accolade by thanking General
Manager Robert Mercure, Maître Hôtelier, and Director of
Operations Christophe Le Chatton, Vice-Conseiller
Culinaire, from the Fairmont Le Château Frontenac.
Vincent Parkinson, Chancelier, then delivered the accolade,
expertly commenting on each course, complimenting Chef
Soulard and the kitchen brigade to a long and appreciative
standing ovation as Chef Soulard was presented with a set
of Wüsthof kitchen knives. Chef Bruno Marti concluded
the evening with a heart-felt thank you to the service staff,
which was echoed with another appreciative ovation from
all in attendance.
Chapitre Gala Dinner
Salon Frontenac
The Fairmont Le Château Frontenac
Nouilles au thon, marinade épicée au gingembre et radis/
Tuna noodles, spicy marinade with ginger and radish
Foie brûlé et fraises d’automne doucement rôties/
Foie gras and roasted strawberry
Homard de chez nous, beurre de basilic, salade de litchi et oignon vert/
Regional lobster, basil butter, lychee salad and green onion
Carré d’agneau grillé du Bas St-Laurent, glace de chipotle/
Grilled rack of lamb, chipotle glaze
Cubes de melon d’eau, fromage de chèvre, huile d’olive/
Watermelon, goat cheese, olive oil
Trilogie de macaron sur croustillant au chocolat, façon 400ème/
Macaroon trio on chocolate crunchy, 400th anniversary special edition
Mignardises/
Mignardises
An “international” table! Vincent Parkinson,
Chancelier, delivers the
accolade.
Join Us In Victoria!
Chapitre of Canada 2009 — October 22 - 25, 2009
(Left to right) Jean-Claude Phisel, Bailli Provincial du Quebec; Madame Ginette
Phisel; Madame Legendre-Charbonnier, Vice-Chancelier Argentier; and Dr. Pierre
Charbonnier, Bailli Régional de l’Outaouais, enjoy a glass of champagne at the
Chapitre reception.
Our Bermudian confrères pose for a photo with David Tétrault, Bailli Délégué du
Canada (far left).
David Tétrault makes a presentation to
Sous-Chef Frederic Mercier, as
Executive Chef Jean Soulard looks on.
David Tétrault congratulates Shawn
St-Pierre, Banquet Manager.
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