The country’s largest bailliage (at 123 members) celebrated its 45th annual induction at the Mercantile Immersive Event Center on May 17. This new state-of-the-art venue in downtown Cincinnati took over space formerly occupied in the historic Mercantile Building by the Contemporary Art Center before the museum moved into the acclaimed building designed by architect Zaha Hadid. Transformed into a multi-sensory experience, the Center is comprised of two large adjoining rooms wrapped in a 360-degree panorama of cutting-edge LED displays and dynamic spatial audio similar to an Imax movie experience.

Ninety members and inductees ascended a sparkling granite staircase, emerging into a medieval-appearing courtyard with intricate brick walls and grand arches surrounding a large, central bar. This unique new space inspired much conversation about the transformation of the space into a technology wonder.

Cold glasses of André Delorme Crémant de Bourgogne Brut were enjoyed with passed appetizers including duck confit with aioli, white asparagus-goat cheese-zucchini hazelnut crisps, and house-smoked salmon.

Bailli George Elliott invited members and guests to be magically transported for the induction ceremony into what appeared to be miles of scenic vineyards reminiscent of a scene from Bordeaux or possibly Burgundy. Bailli Elliott introduced Mr. Bertrand de Boutray, Bailli Délégué des États-Unis, and Ms. Brooke de Boutray, Officer Grand Commandeur. Mr. Boutray conducted the induction, interjecting humorous anecdotes, starting with a review of the history of the Chaîne and the important aspects of becoming a member. Ten new members (of which eight were in attendance) took the pledge and current member was elevated to officer status.

Following the ceremony, an elegant five-course dinner was presented by the DelightMore catering group. Each course was expertly paired with wine selected by Echanson Provincial Midwest Mary Horn and her wine committee. The first course was a tuna crudo paired with 2024 Craggy Range Sauvignon Blanc, followed by a course of seared scallops with 2024 Massican “Hyde Park” Chardonnay. The third course consisted of ricotta filled agnolotti with fava beans and morels paired with 2023 Domaine Roy & Fils Estate Pinot Noir, followed by a beautifully prepared lamb loin paired with 2023 Donaine Tempier “Lulu & Lucien” Bandol Rouge from Provence. The finale was a poached pear with goat cheese and black truffle in puff pastry drizzled with honey, paired with a fragrant, luscious 2015 Domaine Suduiraut Sauternes Premier Cru Classé from Bordeaux.

At the conclusion of the meal, Bailli Elliott recognized the members of his board who help with the planning of all Cincinnati Chaîne events. Special recognition was given to Vice Conceiller Gastronomique Chuck Hong who worked with chef Mallory Hemmer of the DelightMore Group to create an event that thrilled the visual, auditory, and gustatory senses. Echanson Provincial Midwest Mary Horn was also praised for her customary wine wizardry that showcased each course to perfection. The entire staff of the DelightMore Group was introduced to hearty rounds of applause.

The newest members of the Cincinnati bailliage were certainly ushered into the Chaîne by an event that will be remembered for years to come.

Graig Smith, Vice Chargé de Presse