Malta National Bailliage Embarks on a Revived Programme for 2021 


Following 17 months of social seclusion enforced by the Covid 19 pandemic the Malta Bailliage cautiously ventured into a revised programme for the remainder of 2021.

The first event, a diner amical at the Corinthia Palace Hotel, San Anton, on the 3rd July, hosted by the hotel general manager Maître Adrian Attard, proved very successful and enjoyable.   Over 40 members and guests attended the dinner.  It is obvious that the prevailing pandemic restrictions, although recently relatively relaxed, prevented a bigger attendance.  Some members are still waiting for their second vaccine, some are caught in overseas lockdowns and others have decided to wait a little longer until the pandemic abates further.

Due to the recent heatwave and with temperatures still in the high 20s in the late evening,  the Corinthia dinner, initially intended to be held on the large terrace of the hotel,  was moved to the adjacent air conditioned Caprice Lounge.

 To comply with the Covid restrictions, instead of the usual standing pre-dinner reception, a Franciacorta Saten Millesimato 2012Corte Aura, Lombardy aperitif and sumptuous canapés were served at the table while seated.  The table seating was restricted to 4 or 6 persons.  From the evident jovial environment and camaraderie it was obvious that these restrictions did not detract from the usual fraternal atmosphere.

In his opening speech Chancelier Charles Gatt welcomed all present and highlighted the promotions and awards given to various members of the bailliage on the occasion of its 40th anniversary.  Members that were promoted to Officier were identified as Dr. George Felice and Dr. Maria Iris Felice Klaumann.  Awards were presented to long time members of the Chaîne, namely Officier Commandeur Bernd Ritschel (30 years) and Commandeur Nadya Merten (20 years). A special award was presented to Commandeur Jeanine Korfan who was specially recognised by Paris as an active and the most senior in age in the bailliage.  The Bailli Délégué Commandeur Dr. Joseph Xuereb duly presented the official medals to the awardees.  Members who were promoted or awarded but not present at the dinner will be officially recognised at a later event.  The Chancelier also confirmed that the anniversary celebrations will be combined with the Patronal dinner to be held in December. On that occasion the full cost of the dinner will be borne by the bailliage for members.

The menu prepared by the hotel chef de cuisine M. Stefan Hogan was, as expected, creative and with interesting ingredients.  The wines supplied by Crossbow Wines were perfectly paired with the dishes.  Conseiller Gastronomique Professor Albert Cilia Vincenti gave a brief description of all the wines offered with the dinner. Following the dinner the Bailli Délégué thanked and toasted the hotel management, the chef and his brigade and the serving staff for an excellent dinner  enjoyed by all.

The full menu was as follows:


Pigs cheeks, figs, caramelised cauliflower cream, fig leaf oil

Wine: Roero Arneis 2020, Salvano, Piedmont.


First Course

Calamari ribbons, squid ink custard, pickled turnip, watermelon radish

Wine: Roero Arneis 2020, Salvano, Piedmont.


Main Course

Grilled lamb, cucumber, Tropea onions, pistachio pesto

Wine: Primitivo di Manduria – Traditizione del Nonno 2017, Savese Pichieri, Puglia.

Valrhona Illanka chocolate mousse, sweet summer tomato, gianduja

Wine: Moscato D’Asti Gold Label 2019, Ceste, Piedmont


Coffee, tisanes and migniardise.


At the end of the dinner the Bailli addressed the executive chef, his kitchen brigade and the serving staff and thanked all concerned for the excellent dinner and service enjoyed at the Corinthia Palace.


The bailliage programme for the rest of the 2021 comprises:


September 25th 

Hilton Hotel

Aqua Bar Terrace - alfresco (or Portomaso Suite if inclement weather).   


October 31st

Ta Frenc Sunday Lunch 



December 4th

Phoenicia Hotel (Patronal and Anniversary Dinner)



It was emphasised that all events are subject to full compliance with the regulations and guidance issued by the Health Authorities.  

     Vive La Chaine


Charles Gatt