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Lithuania Dinner

Vilnius, March 5, 2013

The Bailli Délégué’s Dinner

It is a well-known fact in the Bailliage that Bailli Délégué Romualdas Zakarevicius will always surprise the members with innovative menus when events are held at his Stikliai Hotel & Restaurant in Vilnius, the country’s capital.

It was no different when the members convened at the Relais & Châteaux establishment for the Annual General Meeting and the celebratory dinner that followed. Tradition now has it that this dinner is referred to as the ‘Bailli Délégué’s Dinner’.

Every year – and 2013 was no exception – we never cease to be amazed at the exquisite menu created by our host in conjunction with his Head Chef and kitchen brigade. Equally we are treated to superb service by the front of house staff members.

Elegantly attired in response to the perceived grandeur of the event, the members and their guests were many in number. Included in the group were several new members all of whom are eagerly looking forward to being inducted at the Bailliage’s Chapitre being held in Vilnius on May 26th.

When creating his menus, Chef Rôtisseur Linas Brazinskas, the Stiklai’s Head Chef, draws on his experiences in Spain, France and Italy. The food he currently prepares is not based on a specific cuisine rather it is inspired by the seasons as well as the products found in the restaurant’s own garden. He is not afraid to experiment or innovate which certainly provokes discussion around the table when his creations are served.

For instance, at the dinner on March 5th there was a unique opportunity to try wasabi ice cream with caviar, halibut and salmon rolls with spinach and butter sauce, veal cutlet with grilled zucchini and asparagus, as well as a sumptuous chocolate dessert crowned with peach ice cream.

Rasa Ščeponienė, Chancelier