A Dejeuner Amical at Ta Frenc Restaurant in Gozo on Sunday the 31st October 2021
The Malta Bailliage hosted its third event since the relaxation of COVID restrictions on the Island at the Ta Frenc Restaurant in Gozo on Sunday the 31st October 2021. The Ta Frenc restaurant has been a regular fixture on the local calendar for several years.
Lunch was hosted by the restaurant general manager Maître Restaurateur Joseph Tabone.
The weather was favourable (although the ferry crossing for members living in Malta was a little choppy) and members were able to enjoy the Gozitan countryside surrounding the restaurant under a bright sun and blue skies.
Over 50 members attended as well as several guests.
In his opening speech Chancelier Charles Gatt welcomed all present and highlighted the promotions and awards given to various members of the bailliage.
Non-Vintage Boizel Brut champagne was served at the pre-lunch reception along with various tasty canapés. This fresh and fruity award-winning Champagne was very well received.
The menu was very creative with interesting ingredients. The wines were supplied by the establishment. Great care was taken to pair the wines with the courses which were served. In the absence of the Conseiller Gastronomique, Professor Albert Cilia Vincenti, Dr. Iro Cali-Corleo, the Echanson, highlighted the characteristics of all the wines to be served with the dinner.
The full menu was as follows:
Jerusalem Artichokes
Roasted Jerusalem artichokes,
local fresh “gbejna", truffle-infused Jerusalem
artichoke sauce, dried porcini powder, hazelnuts
Pinot Grigio 2020 – Lunardi
The starter was a very tasty vegetable dish with a hint of truffle oil and crispy hazelnut for added texture. A melt in your mouth dish full of flavours.
This young and fresh wine had floral notes on the nose with tropical fruit flavours dominant on the palate
Risotto
Red wine Risotto, nutmeg, rosemary, sweet gorgonzola cream
Tenor Red Rosso Toscana 2018 Bocelli
The red wine risotto was cooked just right, with a hint of nutmeg and rosemary and finished with a bit of Gorgonzola to make it even smoother.
2018 was an excellent year for all Toscana red wine including this one. It is a full bodied Supertuscan style wine, bold & structured with ripe dark fruit on the nose and palate (blackcurrant and dark plums) with earthy tannins.
Foie gras and Prawns
Pan-seared foie gras and local red prawns,
smoked potato mousseline, game chips,
spiced beef jus reduction, prawn oil powder
Blanc de Noir – Boizel
The Foie Gras and Prawns was the favourite dish of our Maître Rôtisseur, Marc Besancon, was very well presented. The combination together with the addition of the potato mousseline and beef jus was a great choice. Seasoning and cooking were perfect. A dish to remember.
There was a greater richness of fruit and more body in this second level Blanc de Noir than the 1st level offering tasted as the aperitif.
Pigeon
Roasted squab pigeon breast, bread sauce
flavoured purée, confit pigeon leg tart with
cabbage, bacon and carrots, charred onion,
grape-infused jus
Cotes Du Rhone Les Galets 2020 - Barton &Guestier
The main course of pigeon breast with the confit pigeon leg tart was another good combination, perfectly executed, the breast nicely pink and tender.
The 2020 Cotes Du Rhone Les Galets was awarded a Silver medal by Decanter in 2021-11-02. The nose is intense with notes of violets and black fruit. On the palate there are dark berries & fruits with some pepper notes
Pre-Dessert
Compressed pineapple, tuile, pink peppercorn ice-cream
The pre-dessert was very refreshing with an original pink peppercorn ice-cream
Dessert
Smoked and caramelized white chocolate mousse,
lemon gel perfumed with lavender and thyme,
warm doughnut, yoghurt ice-cream
V.D.N Gruner Vetliner - Domaine Wachau
The pastry Chef didn’t let us down with his smoked caramelized white chocolate mousse and yoghurt ice-cream, flavoured with lemon gel perfumed with a hint of lavender and thyme not overpowering, and three little very sweet warm doughnuts.
Gruner Vetliner is a naturally sweet wine. On the nose and palate one notes cooked fruit flavours with orange zest and spice
Coffee
Petits Fours
Following the dinner the Bailli Délégué, Dr. Joseph Xuereb, gave an overview of the gastronomic experience and thanked and toasted the hotel management, the chef and his brigade and the serving staff for an excellent dinner enjoyed by all. As always, it was a pleasure to come and taste the cuisine at Ta’ Frenc whilst enjoying the very good service and enjoying the Gozitan countryside views. The lunch continued until well after dark, emphasising that a good time was had by all!
Viva La Chaine!
