La Chaîne des Rôtisseurs
Bailliage de Victoria ~ Victoria, British Columbia, Canada

Review of the Chapitre and Induction Event, Nov.27th 2016
Gail Gabel, Vice Chancelier and Argentier


The Victoria Bailliage celebrated the year’s final event at the Empress Hotel beginning with an Intronisation Ceremony for new Chaine Members from both Victoria and Vancouver. Mr. David Tetrault, the National Bailli Delegue officiated at the induction, assisted by Dr. Jane Ruddick, the B.C. Provincial Bailli, Mr. Ian Batey, Bailli and Mr. Colin Mantell, Bailli Honoraire.
The event at the Empress also heralded a major change for the Victoria Bailliage when four members were welcomed into L’Ordre Mondial des Gourmets Dégustateurs. This is a specialized section of the Chaine and its objective are to enjoy, study, appreciate and promote good wines, brandy, liqueurs, spirits and crafted beverages, usually through less formal initiatives than traditional Chaine dining events. All Bailliage members are welcome at Mondial events so watch for the announcement of the first in the New Year.
The Champagne Reception that followed the formal part of the evening was very well received, particularly a result of generous flutes of Le Mesnil Blanc de Bancs Grand Cru and the tasty Hors d’Oeuvres prepared by Executive Chef and Chaine Member, Morgan Wilson.
From the Reception, it was just a few steps away to the beautifully decorated Shaughnessy Ballroom where one long table seated everyone. A blue, white and silver colour theme was chosen for the stunning flower arrangements which were centred along the entire length of the table. Thanks to Daisy and Gail.
The evening’s menu featured local ingredients that began with seafood and progressed to Salt Spring Island Lamb Tartare. The main course of veal prepared two ways, roasted and braised, was accompanied by heirloom carrots and garnishes of sunchoke, walnut and black truffle. Palates were prepared for the cheese course with a delicate, carbonated watermelon and a touch of mint foam. The beautifully presented Textures of Pear dessert was very much enjoyed and the evening ended with Mignardise of strawberry and citrus balsamic chocolate truffles.
The Victoria Bailliage’s “not so best kept secret” is the benefit we receive from the wine knowledge of Larry Arnold, our V.C. Gastrononique. Larry brings not only his expert knowledge in selecting our wines for pairing, but also provides delightful anecdotal information about the wines, their history and why each wine was selected for each course.  The various flavours in the veal main course presented a challenge to select just one wine at the pairing. Hence, Members were given the opportunity to make their own decision and were served two reds, the Georges Duboeuf Jean-Ernest Descombes Morgon 2011 and Beronia Roija Reserva 2011.  The Lamb Tartare’s pairing of Louis Bouillot Cremant de Bourgogne Perle d’Aurore Rose was my particular favourite of the evening and likely will lead to some purchases for my own cellar.
Best wishes to all of our Chaine Members, their Partners and families for the coming Holiday Season.