Malta Grand Chapitre
Valletta, May 23-26, 2019
A resounding success!
" Concluding the pleasures of the table were delectable petits fours "

Our Bailliage warmly welcomed Norbert Simon, Member of the Conseil Magistral from Austria, as our Inducting Officer together with Marie Jones our ever enthusiastic and sparkling International Vice President. This was our fifth International Grand Chapitre marking the 38th Anniversary of the Bailliage’s foundation.

The proceedings started with a Welcoming Reception and Dinner at the Corinthia Palace Hotel presided over by Executive Chef Stefan Hogan. Here we welcomed our 75 guests including 38 overseas members coming from Austria, Great Britain, Greece, Kuwait, Saudi Arabia, Spain, and the UAE. The superb four-course dinner was complemented by Maltese wines.

As well as introducing our international visitors to the quality of the local wines at each dining occasion, during the Grand Chapitre programme they also were offered a selection of tours exploring the rich and diverse cultural heritage of Malta.

At the Induction Ceremony at the Corinthia St George’s Bay over 100 attendees saw 49 members inducted, promoted or presented with awards. There were major surprises for two of our senior members: Janatha Stubbs MBE MOM, one of the founding members of our Bailliage with her husband Paddy, was promoted to Grand Officier and Charles Gatt, our long-serving Chancelier, was awarded the Chaîne’s Silver Medal.

Continuing the evening in a most convivial and enjoyable manner, at the reception there were canapés and Cassar de Malte Chardonnay sparkling wine.

The Gala Dinner, accompanied by further Maltese wines, commenced with an amuse-bouche of Jerusalem artichoke soup with Armagnac foam. It was followed by carpaccio of octopus, swordfish and prawns, ponzu dressing and micro herbs partnered by Blanc de Cheval Chardonnay 2018 from the Island of Gozo.

Crespelle of duck and wild mushrooms with truffle cream preceded the main course of slow-roasted Dutch veal fillet with pulled veal and wild mushroom croquette, stilton and apple puree, wilted greens and Vin Santo jus accompanied by Marnisi Cabernet Sauvignon-Merlot-Cabernet Franc 2016 from Marsaxlokk.

The delicious dessert of praline mousse, Monte Carlo biscuit and orange ice cream was partnered with a Guze Passito Syrah 2015 from Siggiewi. Concluding the pleasures of the table were delectable petits fours.

We believe that any (Grand) Chapitre is judged on the interaction of its participants. Ours was a resounding success therefore as we could not have been more delighted with our wonderful company and outstanding culinary presentation.

Vive la Chaîne!

Joseph Xuereb
Bailli Délégué