On 26 November a truly exceptional gastronomic event took place at the prestigious Bellefeuille restaurant, housed in the luxurious Saint James Hotel in Paris. The evening marked a successful 4-hands dinner, bringing together two culinary powerhouses for an unforgettable night of fine dining.
Executive Chef Clint Grech from the acclaimed Michelin-Starred de Mondion restaurant, found at The Xara Palace Relais & Châteaux, in Mdina, Malta, joined forces with Chef Grégory Garimbay, the talented Head Chef at the Michelin-starred Bellefeuille in Paris, France. Together, they curated a one-of-a-kind dining experience that highlighted both Mediterranean and French influences, offering guests an exquisite culinary journey.
The evening's highlight was the seamless fusion of Maltese and French flavours, an innovative approach that truly set the event apart. Guests were treated to a selection of extraordinary dishes that celebrated the finest ingredients from both regions. One standout dish featured a unique type of escargot made with Maltese-bred Nocciola snails, offering a perfect blend of Mediterranean richness and French refinement.
Another showstopper was the classic Maltese dish stuffat tal-qarnit, a traditional Gozitan octopus stew, which took center stage on the plate. The tender, succulent octopus was cooked to perfection, infusing the dish with authentic Maltese flavours that paid homage to the culinary traditions of the island.
A crucial aspect of this exceptional 4-hands dinner was the impeccable wine pairing, elevating the dining experience to new heights. Special thanks were given to Ta' Betta Wine Estates, Marsovin - The Culture of Wine, and Markus Divinus for providing the perfect wines to complement the dishes. Each wine was carefully selected to enhance the flavours of the meal, adding another layer of sophistication to the evening's unforgettable flavours.
The collaboration between Chef Clint Grech and Chef Grégory Garimbay was a testament to the power of culinary partnerships, bringing together the best of both worlds. The successful 4-hands dinner at Bellefeuille was not just a meal but a celebration of creativity, technique, and cultural exchange.
The luxurious setting of the Saint James Hotel in Paris added to the overall ambiance, making this event a true highlight of the year for culinary enthusiasts and connoisseurs alike. Guests left the evening with full hearts and satisfied palates, eager for the next unforgettable culinary collaboration.
This 4-hands dinner is just the beginning of a promising future for the collaboration between Maltese and French cuisine. The success of this event opens the door for more exciting culinary endeavors that blend the best of both worlds. As MTA France continues to promote Maltese gastronomy on an international stage, the Maltese culinary scene is sure to gain even more recognition among the global fine dining community.
In conclusion, the 4-hands dinner at Bellefeuille was a resounding success, a perfect blend of Maltese and French culinary traditions. Thanks to the talents of Executive Chef Clint Grech, Chef Grégory Garimbay, and their teams, this event will be remembered as a milestone in the growing appreciation for Maltese cuisine on the world stage.
