Sunshine Coast Bailliage grows in quantity with continued quality.

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Last week the Embassy XO at Sunshine beach was the venue for a Tasting Luncheon and Induction Ceremony for seven new members of La Chaîne des Rôtisseurs Bailliage, Sunshine Coast.

 

Attending guests of honour from South Australia, were Norm Harrison, La Chaîne’s Bailli Délégué Australia accompanied by his wife Serena Harrison, Bailli South Australia, who were present to perform the Induction Ceremony formalities.

 

Twenty-four luncheon participants enjoyed a seven-course degustation tasting lunch at Embassy XO, accompanied by carefully selected wines.  The beautiful and opulent lunch was created by Head Chef James with high quality pairings selected by Sommelier and Restaurant Manager Steve.  It was a superb lunch with relaxed camaraderie between the members.

 

The Induction Ceremony followed lunch.  Committee members had been briefed on Induction procedures and protocols by Norm and Serena Harrison the previous evening, at a private dinner hosted and beautifully catered for by Leon, Bailli Sunshine Coast and his wife Bindy at their home.

 

The Inductions commenced with Andrea, the founding Sunshine Coast Bailli being presented with the golden plaque Bailli Honoraire. Next, Leon was inducted as National Argentier, then Bindy and Leon were presented with a silver plaque to acknowledge their positive contributions to establishing the Sunshine Coast Bailliage. New Members inducted were Sue Vice-Chancelier, Simone Vice Chargée de Mission, Angela, Chris, Geoffrey, Sandra and Stefan.

 

It is exciting to note the current growth of the Sunshine Coast Bailliage in both quantity and quality.

 

The following day, 18 la Chaîne members regrouped at the Waterfront Restaurant, Noosaville, for lunch.  Here Andrea presented a fantastic fresh tuna culinary experience along with other dishes to complete a four-course lunch – thank you Andrea. Celebrations continued as Geoffrey our Vice-Argentier invited the participating members to his home where we completed our lunch with cheeses and wines. Thank you, Geoff.