A diner amical was held at the Le Méridien St Julian’s, Balluta Bay on 23 March by the Maltese branch of the Chaine des Rotisseurs, the international gastronomic association which has its international headquarters in Paris.
The Bailliage National de Malte, as the branch is known, holds regular functions at various establishments in Malta with proven fine cuisine. The chaine originated in France in 1248 under King Louis IX, who later became St Louis, and was reconstituted in its present form in 1950. It is dedicated to bringing together both professional members of the catering industry and non-professionals, worldwide, who appreciate and have a mutual interest in cuisine, wines and fine dining. Professional chaine members such as hotels and restaurants are entitled to display the chaine logo at their establishment and become acknowledged for their high standard throughout the world via the organisation’s website.
The dinner at Le Méridien St Julian’s was hosted by general manager Michael Shannon. The dinner was prepared with artistic culinary flair by resident executive chef Andy Gaskin and his lieutenants Darren Edwards and Steve Mallia, and was impeccably served by the waiting staff. The wine was supplied by Philippe Martinet Fine Wines Ltd.
Following a champagne reception, dinner was served, comprising seared foie gras accompanied by vintage wine Chateau Canon Moueix 2000, followed by a local prawn bisque served with nettle foam with fine Chauteau Canteleys 2003 Graves Blanc. This was followed by rack of lamb, celeriac dauphinoise, offal pie and truffle jus accompanied by Chateau Bourgneuf 2002 Pomerol. The dessert, described as Chocolat “six sense”, was an extravaganza of kumquat, vanilla pistachio, liquorice, orange and pastis. This was downed with assiette de fromages and vintage port wine.
The organiser of the Bailliage functions Chancelier Chevalier Charles A. Gatt, the Bailli Délégué Colin A. Best and the Conseiller Gastronomique Chevalier Dr Joseph Xuereb heaped praises on the venue, the ambience, the food and the service.