2016 was a special year for the Bailliage de Malta because one of its last functions for the year was a lunch to inaugurate the Bailliage’s Ordre Mondial des Gourmets Dégustateurs (OMGD) affiliation.

The first twelve OMGD members as well as a good number of interested others together with their guests met at the InterContinental Hotel on St George’s Bay in St Julians to enjoy a menu jointly prepared by Michelin-starred Chef Davide Pezzuto from Restaurante D.One in Montepagano (Italy) and the InterContinental’s own Executive Chef, Paul Borg.

On arriving, we enjoyed tasty hors d’oeuvre and a glass of crisp, refreshing Muscadet de Sèvre et Maine sur lie ‘Orthogneiss’ 2015 from Domaine de l’Écu.

When all were seated we were welcomed by Chancelier Charles Gatt and Échanson Dr Ramiro Cali-Corleo who briefly explained the aims of the OMGD.

MENU

Soy-marinated tuna ‘alla carbonella’
wasabi emulsion, spring onion
Gonzalez Byass Fino Sherry

‘Mantecato’ style plankton risotto
with lemon shrimp
Sancerre Blanc 2015 - Domaine Vacheron

Sous-vide guinea fowl breast with smoked leg
Parmesan and bacon powder, Lyonnaise potatoes
kale and pumpkin, thyme jus
Bourgogne Rouge 2013 - Benjamin Leroux (Beaune)

Chocolate crémeux
salted dulce de leches, beetroot crisps
raspberry and praline dumpling
Orange Muscat & Flora Late Harvest 2013 - Brown Brothers (Victoria, Australia)

To highlight just two courses, the tuna starter is one of Chef Pezzuto’s signature dishes, it was excellent as was Chef Borg’s guinea fowl main course.

An enjoyable culinary experience was clearly being had by all. At the end of the lunch Bailli Délégué Joseph Xuereb had no hesitation in highly praising both Chefs and the brigades for the most memorable, faultless dishes presented. He expressed the wish that this would be the first of many similar occasions organised by the OMGD group within the National Bailliage.

Ramiro Cali-Corleo
Échanson