Bermuda Chapitre May 2026
The Bermuda Bailliage gathered in spectacular fashion on May 9th at the newly renovated Grotto Bay Beach Resort for the 2026 Induction Gala, an evening that beautifully combined ceremony, celebration, culinary artistry, and breathtaking Bermuda scenery.
The evening began with the formal Induction Ceremony, where 14 new members were inducted and two members were elevated. Guests and committee members were escorted into the ceremony by a bagpiper, adding a wonderful sense of tradition and occasion to the start of the evening.
A particularly exciting moment of the evening was the announcement of this year’s Young Chef Competition winner, Xah-Niyah Williams. The Bermuda Bailliage looks forward to supporting her as she represents Bermuda in the international competition next year.
Following the ceremony, 77 guests gathered on the Panorama rooftop deck for champagne and passed canapés while enjoying stunning panoramic views across the bay. With perfect weather and spectacular scenery, the rooftop reception created a memorable and elegant start to the evening’s festivities.
Dinner, titled L’Illusion de la Nature, was a truly extraordinary culinary experience conceived and executed by Executive Chef Dominique Li Tai Tsat and the talented Grotto Bay culinary team. Chef Dominique, known for his refined French technique and molecular gastronomy, brought additional inspiration from his Martinique heritage, incorporating island spices and flavors throughout the menu in subtle and imaginative ways.
From the opening course, guests knew they were in for something special. The Assiette du Pêcheur featured sea urchin, wild shrimp, and beautifully prepared octopus with sauce vindaye and saffron air. The dish was visually stunning but also deeply flavorful, with the richness of the sea urchin and the tenderness of the octopus creating one of the standout courses of the evening. Paired with Château Montelena Chardonnay 2022 — a thoughtful nod to the 50th anniversary of the Judgment of Paris — the course perfectly balanced elegance, freshness, and complexity.
The soup course was equally memorable. The dramatic presentation began with an intricate lace-like sourdough wafer and beautifully plated garnishes before the beluga lentil soup was poured tableside over veal sweetbread, leek, prosciutto powder, and tomato sponge. The combination of earthy lentils, delicate sweetbreads, and the savory depth of the prosciutto created a dish that was both comforting and technically sophisticated. Antoine Jobard Bourgogne Rouge 2023 proved to be a beautiful pairing, complementing the richness of the course without overpowering its subtlety.
The caviar course brought one of the evening’s most playful moments. Presented in a traditional caviar tin, Chef Dominique’s “Mon Caviar à Moi” transformed caviar into a whimsical molecular interpretation that surprised and delighted guests. It was creative, unexpected, and perfectly in keeping with the evening’s theme of illusion and discovery. Paired with Baron de Rothschild Blanc de Blancs NV, the course added both levity and luxury to the progression of the menu.
The Imperial Beef Wagyu course showcased Chef Dominique’s precision and mastery of flavor. Grilled over Binchotan charcoal and accompanied by Himalayan morel, beet gel, and puffed potato with sauce Bordelaise, the Wagyu was flawlessly prepared and beautifully balanced. The course also featured one of the evening’s most engaging interactive moments: guests participated in a California-versus-France blind preference vote between La Dame de Montrose 2015 and Stag’s Leap Artemis Napa Valley 2021. The result was nearly an exact tie, making for lively conversation throughout the dining room.
Dessert provided a spectacular finale. Chef Dominique’s Peach Melba Revisitée arrived dramatically under smoky glass cloches, revealing exquisitely crafted peach-shaped desserts that looked almost too beautiful to eat. Guests cracked open the delicate peach shell to discover layers of peach compote, almond streusel, and Bavarian cream inside. The presentation drew audible reactions throughout the room and perfectly captured the spirit of the evening — playful, theatrical, technically ambitious, and absolutely delicious. Maison Sichel Sauternes 2022 completed the course beautifully.
The Bermuda Bailliage extends its sincere thanks to Chef Dominique and his culinary team for delivering such an imaginative and flawlessly executed dining experience. Special appreciation also goes to Claire-Anne Raynor, whose professionalism, warmth, and extraordinary attention to detail helped ensure the evening flowed seamlessly from beginning to end. Her support throughout both the planning process and the event itself was exceptional. The Bailliage also thanks longtime Chaîne member and General Manager Nik Bhola for his continued support and hospitality in helping bring this memorable evening to life.
From the excitment of the induction and Young Chef winner, to champagne overlooking the bay on the Panorama rooftop deck, to a dinner filled with creativity, surprise, and culinary artistry, the 2026 Induction Gala was truly an unforgettable celebration of fellowship and gastronomy.
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