Chaîne Online News

Actualités en ligne / News On-Line

Malta Dinner

Valletta, October 19, 2012

Our autumn dinner was held at the Phoenicia Hotel, a venue which breathes the grand old atmosphere of colonial times.

The event was very well attended by the members with their guests.

It was the first dinner that Joseph Spagnol had prepared for the Chaîne as an Executive Chef.  However, having been Sous-Chef for previous Chaîne dinners he was very much aware of the expected culinary standard.

He cooked an original, creative menu which was impeccably served by the hotel’s staff.

Following a reception of Crémant de Bourgogne ‘Cuvee Saint Hugues’ and exotic canapés, the menu comprised:

- Beetroot macaroons with sesame   beetroot compote, curried chickpeas,  ginger cloud, soy and lime crunch

   Hugel et Fils Gewüztraminer, 2010, Alsace (France)

- Pan-fried quail breast served with its leg in confit, fig and foie gras tortellini
   Hugel et Fils Gewüztraminer, 2010, Alsace (France)

- Pan-fried saddle of locally-grown rabbit steamed at 85°C stuffed with black pudding, braised venison shoulder,
  caramelized onion Pithivier, butternut squash purée, truffled gratin dauphinois, white asparagus, baby carrots,
  wilted pak choi, juniper berry jus

   Rioja Selección Especial 2006, Bodegas Muga (Spain)

- Roasted white chocolate and pistachio mousse set on a clove and vanilla sablée, raspberry and Galliano surprises,
  toffee popcorn ice-cream

   Bava ‘Bass Tuba’ Moscato d’Asti 2010, Piedmont (Italy)

The ambitious yet perfect menu with the wines that accompanied it made for an exquisite partnership.

The event was graced by a number of special guests, one of which was the world famous Maltese tenor Joseph Calleja. Following the dinner, he entranced everyone with a rendition of an operatic aria. This impromptu performance was the finishing touch to making a really great occasion – one which will not be easily repeated.

The Bailliage of Malta is blessed with a strong group of enthusiastic members. The variety of local and international foods available and the numerous outlets of high standard on such a small island so events are both easy to organise and well supported.

Charles Gatt, Chancelier