A Patronal Dinner at the Maryanski Lodge in the Phoenicia Hotel, Floriana on Saturday the 30th of November 2024
The Malta Bailliage hosted its sixth and final event of 2024, a Diner Amical, at the Maryanski Lodge in the Phoenicia Hotel, Floriana, on Saturday, November 30th.
This is the introductory speech made by Chancelier Charles Gatt:
'Confreres, Consoeurs and guests,
Good evening, and welcome to our last event of the year, the Patronal dinner in honour of our Patron Saint St. Nicholas.
St. Nicholas Day is on the 6th of December, so we`re a little earlier than usual this year, mainly due to the difficulty in making a venue reservation for early December when everybody is preparing for their Xmas celebrations.
However, this year, we have managed to book this opulent room, the Maryanski Lodge. It did come at a price, but you must agree it is a very pleasant venue.
Looking back, it is worth reminding our members that our bailliage was created way back in 1981.
For a number of years, it was a very strong bailliage with more professional than non-professional members. During the flourishing years of the tourist industry in Malta, hotel owners and managers were keen to capitalise on the name of the Chaȋne and obtain the prestigious Brass Plaque to indicate that their establishment is on the Chaȋne Recognised List, which is published worldwide.
That situation diminished with time, and by the turn of the century, the membership dwindled to just twelve. That prompted a group of us to consider resuscitating the bailliage, and with the head office`s assistance, a new Council of Administration was formed. The new bailli was the late Colin Best, followed a few years later by Joseph Xuereb, who has been our Bailli Délégué ever since.
Some long-established members are with us this evening. We have a founder member and Grand Officier Janatha Stubbs, with over forty years of membership and two Officier Commandeurs with over thirty years, Bernd Ritschel and Marc Besançon. Joseph, our bailli, and I look forward to being inducted as Officier Commandeur at the next Chapitre in March. We can, therefore, truly claim to have a well-established bailliage.
We presently have sixty-six members. The ten new Dames and Chevaliers who joined in the last two years will be presented for induction at the next Chapitre.
Back to this evening. The Devaux Grande Reserve aperitif and the canapes were excellent. The menu created by chef Daniel Debattista, who, in fact, came through our bailliage Young Chef competition a few years ago, looks sumptuous and I hope it will be as delicious as it looks.
Our Echanson will brief us on the wines he has paired and supplied by Vini e Capricci.
You should have received the Calendar of Events for 2025, which consists of seven events, including the Grand Chapitre when no less than 34 members will be inducted, promoted or receive an award. It is important to have a good local attendance at the Chapitre to welcome our overseas visitors.
Our next event will be at Xara Lodge on the 8th of February. An exciting menu has been proposed and you will receive further details in due course.
On behalf of the Board, I wish you all a Happy Xmas and a Prosperous New Year.
Vive La Chaine.
Charles Gatt
Chancelier/Argentier de Malte’
Following the Chancelier’s introductory speech, our Echanson, Dr Iro Cali Corleo, introduced the wines and gave an overview of their characteristics. His comments can be found below, as usual, accompanying the menu.
Pre-Dinner Reception
A Selection of Canapés
We had a very nice selection of canapés, well presented, explained and tasty (MB).
Aperitif: Champagne Devaux Grande Reserve Brut NV
This wine is made by Cote des Bar winery, which was family-owned till 1987 when the last member of the Devaux family died and passed it on to a co-op of families. It is a traditionally made, dry, Pinot Noir dominant champagne with a ripe, almost tart acidity yet quite well balanced by the fruit, mainly citrus and white fruit flavours, particularly apple and pear. The finish has a decent length. Average critics score 89/100 (ICC)
Menu
Carnaroli Risotto with Cauliflower & Scallops Golden Raisins & Verjus
Wine: Cordero San Giorgio Katari Pinot Grigio 2023
Cordero is not widely known. It is a 16th-century estate in Oltrepo Pavese acquired in 2019 by the 3 Cordero siblings. This 100% Pinot Grigio is fermented in stainless steel at low temperature and malolactic fermentation is prevented to maintain peak freshness. This produces a light to medium-bodied and crisp wine with plenty of citrus and white fruit and noticeable minerality, especially of the finish, which is of decent length. Average critics score 89/100 (ICC).
Veal Fillet with Local Red Prawns Raviolo of Mushrooms, Turnip Macedoine, Mustard Leaves, Marsala & Prawn Jus
Wine: Cordero San Giorgio Partu Pinot Nero 2019
Pinot Noir is Cordero’s main focus, and it shows. On the nose, there is cherry and raspberry, while on the palate, although the tannins are light, it feels full-bodied and juicy with notes of raspberry, blackberry and black cherries. The acidity is quite fresh and balances the fruit well. It has a good finish with a bit of spice. Average critics score 91/100 (ICC)
Camembert AOP Saffron Poached Apple & Pickled Walnut
The Camembert cheese course was well complimented with the Saffron poached apple and Pickled Walnuts (MB)
Wine: Carmes De Rieussec Sauternes 2020
From a well-known 1st growth producer. This is their second wine made from the classic Bordeaux blend of Semillion and Sauvignon Blanc. Originally owned by Carmelite monks it was confiscated in the French Revolution. Now owned by the Rothschilds of Lafite fame. This is an uncomplicated wine with a discrete acidity to balance out the sweet fruit flavours. There were tropical fruits, honey, orange zest and botrytis aromas and flavours. The finish is suitably long. Average critics score 91/100 (ICC)
Marjolaine Gâteau Maple Syrup, Walnut & Whiskey Ice cream
Wine: Carmes De Rieussec Sauternes 2020
Coffee & Petits Fours / Café et Petits Fours
Wine Supplier: Vini e Capricci
Chef de Cuisine: M. Daniel Debattista
As usual, below is a link to a photo album of the event.
