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Victoria Bailliage


13 March 2022

Chapitre & Gala Dinner Crown Sky Bar 28

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The night of Sunday the 13th  of March 2022 was a much awaited and memorable night for members of Chaîne des Rôtisseurs, Victoria and Australia. We were looking forward to the intronisation ceremony which was postponed due to Covid for the last 2 years. The Victorian bailliage committee organised a spectacular evening at the Crown Metropol, Southbank, Melbourne.


The event started at 5.30 PM at the conference room on the 3rd floor with the Intronisation Ceremony where 40 members were inducted, promoted, and awarded for their contribution to the Chaine des Rôtisseurs. 


It was a great honour having Bailli Délégué Norm Harrison (National President and Maître de Cérémonie) induct members in the traditional style with a sword, almost like awarding a knighthood. 


Other distinguished guests that attended the ceremony and Gala Dinner:


From the National committee and Baillis included:

Mr Sam Giddings - Chancelier

M Dennis Mather – Argentier

Mrs Serena Harrison-North - Chargée de Presse 

Mrs Ann Glenister - Chargée de Missions/Bailli GC

M John Studdert - Echanson

M Dane Richards - Bailli NSW


From the Federation of Italian Chefs Australia – Vice President Mr Salvatore D'Alterio and now Maître Rotisseur Chaine de Rotisseurs.


From the Australia Culinary Federation - National President Ms Karyn Doyle  and Officier Maître Rotisseur Chaine des Rotisseurs.


The ceremony commenced with members taking the oath to honour the art of cuisine, the culture of the table and to fulfill our obligations of brotherhood and respect for fellow members of the Chaîne des Rotisseurs. The highlight was our Bailli of Victoria Mr Daman Shrivastav, being awarded the silver medal - Médaille D’Argent by Bailli Delegue Mr Norm Harrison – one of the highest gastronomic awards of the Chaine des Rotisseurs, for his outstanding service to the Victorian Bailliage. 


We then moved to the 28th floor of Crown Metropol, the Sky Deck, which was the perfect stage for the rest of the evening. We were welcomed with Chandon Sparkling wine from Yarra Valley and some beautifully crafted Blue Swimmer Crab amuse bouche. The birds’ eye view of the city with the setting sun in the background took our breath away. 


Meeting the National Committee members and catching up with other members happened over bubbles before we finally proceeded to the grand finale for the evening - the Gala Dinner. There were 70 guests that were pleasantly surprised with the complimentary bottle of wine that was on our tables generously sponsored by Tahbilk wines. Established in 1860, Tahbilk is one of Australia's most beautiful and historic family-owned wineries, located in the Nagambie Lake region of central Victoria (120kms north of Melbourne). Since 2013, they continue to be the only winery in Australia accredited  carboNZero (carbon neutral) at product and organisation level.


The event card was well designed to be a memento with the food and drinks menu as well as the information of the Intronisation Ceremony and members.


The first entrée was wakame crusted yellowfin tuna, yuzu kosho, furikake and spiced mayo served with de Bortoli Villages Chardonnay.  A beautiful dish to start with, the tuna was delicately seared on the outside and juicy on the inside well balanced with Japanese flavours and tobiko caviar.


The second entrée was pork belly, with boudin, kale and caramelised apple. This was my personal favourite. The pork belly was succulent, tender, neatly cut with a crisp crackling, perfection on a plate, paired with a Crowded House Sauvignon Blanc. 


The main course was Grass Fed Tenderloin with mash potatoes, heirloom carrots, celeriac and red wine jus complimented by the Tarra Warra Pinot Noir and Quarisa Treasures Shiraz. The steak was juicy and tender and quite a portion with perfect grill marks and a distinct smokiness which went so well with the accompaniments. The sides were the grilled asparagus with pecorino, roasted Kipfler potatoes with burnt sage butter and rocket, pear, and candied walnut salad. The meal so far was quite filling, but we eagerly looked forward to dessert. The Opera gateau with coffee ice cream was the perfect way to drop the curtains to the amazing evening. We continued raving over the evenings’ proceedings and the menu over some petit fours and Chocolate fruit lollipops.


A great night of food, fun and friendship came to an end with us yearning for more. The committee members of the Victorian Bailliage, bid us all bon nuit with a promise to meet again on the much talked about next event in the Yarra Valley. 


Vice Charge de Presse

Victorian Bailliage

Mr Abhishek Roy

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