A Diner Amical at the Excelsior Hotel, Floriana on Saturday the 17th February 2024
The Malta Bailliage hosted its first event of 2024, a Diner Amicale at the Grand Excelsior Hotel in Floriana, on Saturday the 17th of February 2024.
This is the introductory speech made by Chancelier Charles Gatt:
‘Confreres and consoeurs, good evening and a warm welcome to our first dinner of the year.
Once again, we are at the Excelsior. We started last year`s programme with a dinner here and the feedback following the dinner was all very positive. I hope this time it will be equally enjoyable.
It`s nice dealing with the staff here. They are very obliging and easy to deal with. Previously we dealt with Mr. Daniel Mamo as the events executive. Daniel has been elevated to a higher management position and we now have Xenia Jancovich as the events director. Xenia has shown a lot of enthusiasm and hopefully will stay with us this evening as Maitre d’.
The pre-dinner reception was great. The Feuilatte reserve champagne was excellent and so were the canapes.
We shall see what Melvin Sammut, the chef de cuisine, has prepared for us. When we received the draft menu, we wondered whether the amouse bouche shown was actually to choose one out of the three choices, but it was confirmed it was just one amuse bouche with a lot of ingredients.
The wines of course were paired by our Echanson. Later he will brief us on the wines chosen to accompany today’s dinner.
You should have received this year's `almost` complete calendar. It has become much harder these days to make firm reservations with hotels and restaurants. The hotels in particular are now charging for the use of a room, as they do for weddings and sometimes the fee is quite exorbitant, well beyond the limitations of our funds. They also ask for a large deposit well in advance Lastly many restaurants charge outrageous corkage fees when we supply our own wines.
What you see on the calendar is the result of much negotiation with venue management. We are lucky to have our established restaurants, like Tmun and ta Frenc, where we opt for a complete food and wine package.
Confirmation for the next dinner has now been received and it will be held at OKA in Balluta Bay with the reception on the terrace on Saturday the 13th of April. I can also confirm that the patronal dinner has now been reserved at the Phoenicia for the 30th of November. A revised full programme will be sent out shortly.
Finally, I can also confirm that the Chaine Malta Grand Chapitre will be held from the 20th to the 22nd of March 2025. Early announcement is necessary to give time to our foreign guests to make preparations for their visit to Malta. Paris also needs a lot of notice to assign an officiating officer. The induction ceremony will be held in the ballroom of the Phoenicia hotel followed by a gala dinner. We hope to establish a venue for the welcome dinner soon.
Thank you, ladies and gentlemen. Enjoy the dinner and Vive la Chaine'.
Following the Chancelier’s speech, Dr Iro Cali-Corleo, our Echanson, discussed the wines to be served with the dinner. His comments can be found below accompanying the menu.
As usual please find the link to a photo gallery of the event following the menu.
Reception
Champagne: Nicholas Feuilatte Reserve Exclusive Brut NV
Nicolas Feuilatte founded the co-operative of grape growers that now has his name. this champagne is amongst the top 10 award winners of the region.
It is made from P. Noir 40%; P. Meunier 40% and Chardonnay 20%.
It had an elegant nose with apple and orange zest, on the palate it showed good acidity with again apple and other white fruits and has a good length
Amouse Bouche
Beef Tartare, Crispy Pork Skin
(Tartare de Bœuf, Peau de Porc Croustillante)
Pomme Soufflée, Eel Mousse, Caviar
(Pomme Soufflée, Mousse d'Anguille, Caviar)
Foie Gras Foam Tartlet, Spicy Candied Hazelnuts
(A Tartelette de Mousseline De Foie Gras, Noisettes Confites Épicées)
Wine: Idiart Pouilly Fume 2022
Nicolas Idiart is a prolific producer of good value wines
On the nose it had typical S. Blanc notes with a bit of wood from being aged on the lees in oak and acacia barrels. The palate showed good minerality, it has firm tangy acidity with notes of green and exotic fruits and decent length.
Starter
Scallops and Red Prawn Tortellini, Chicken Consommé
(Tortellini de Saint Jacques et crevettes rouges, Consommé de poulet)
Wine: Idiart Pouilly Fume 2022
Main Course
Lamb Loin, Globe Artichoke, Turnip, Shoulder, Pomme Anna, Bagna Cauda
(Longe d'agneau, artichaut, navet, épaule, Pomme Anna. Bagna Cauda)
Wine: Chateau Pindefluers St. Emilion GC 2020
This was a R. Bank Bordeaux blend with 90% Merlot and 10% Cab. Franc. This wine house has been owned by the Lauret family for many generations. Their wines are multiple award winners and are highly rated by critics.
On the nose it was fruity with notes of blackberries, strawberries and hints of vanilla and black tea. On the palate it was fresh, juicy with soft tannins and flavours of blackberries, blackcurrants, raspberries and plums. The finish was pleasant and persistent.
Dessert
Norphy Vanilla Bean Cream, Pecan Praline, Honey Bee Cake, Ceylon & Tannea Ganache, Green Anjou Sauce
(Crème de gousse de vanille Norphy, praliné aux pecans, gâteau au miel, Ganache Ceylan & Tannea, Sauce Verte Anjou)
Wine: Maynards LBV Port 2017
This is a highly rated good value single vintage port from a reliable house made from Touriga Franca, Tinta Roriz and Tinta Barroca.
On the nose it was very concentrated with rich fruit – almost jammy with notes of plums and blackberries. The palate was full bodied with intense dark fruit and full of tannins. This needed the 6-7 years post bottling to become balanced so it was just right as otherwise the fruit would have overcome the other characteristics including the sweetness and acidity.
Coffee and Petite Fours
Wine Supplier: Mirachem Marketing Ltd.
Chef de Cuisine: M. Melvin Sammut
