A Dejeuner Amical at the Tmum Restaurant Mgarr, Gozo on Sunday the 25th of May 2025
The Malta Bailliage hosted its fourth event of 2025, a Dejeuner Amical at the Tmum restaurant, Mgarr Gozo on Sunday the 25th of May 2025.
This is the introductory speech made by Chancelier Charles Gatt:
‘Good afternoon confreres and consuers and guests.
Once again, we meet in this little gem of a restaurant, which is one of the few restaurants awarded a Michelin plate in the first ever published Michelin guide Malta.
Paul Buttigieg is the chef de cuisine and a Chaȋne Maȋtre Rôtisseurs. He is a talented chef who, I understand, nurtured a love for cooking from a young age. I am therefore confident that what he has prepared for us today will be nothing short of excellent.
Today we are 39 diners here. A good number that exceeds the capacity of the main dining room; therefore, we have to accept the offered arrangement of one table being placed outside the main room. The other alternative would have been to turn down nine members from attending the lunch.
Again, this time, Paul prepared a total package for us to include food and wine. The Pol Roger champagne was excellent, as were the canapés.
The menu before us looks sumptuous. Paul also paired the wines for us, and our Echanson will brief us on the choice in a moment.
A special welcome this afternoon goes to our two brand-new members, Jennifer and Donald Sant, who are our accounts auditors. May I ask the Bailli to present them with the badge of our bailliage? The official membership letter, the nomination certificate and the membership card will be forwarded to them when received from Paris.
It is a shame Jennifer and Donald just missed the Chapitre in March. Their official diploma and regalia will be presented to them at a future Chapitre either in Malta or overseas.
After this event, we shall have an OMGD craft beer event at Chapels Brewery on the 20th of June. The executive chef there is Jan Besancon, the son of our Conseiller Culinaire Marc.
After the summer break, we shall have another Dėjeuner at `Ta Frenc` on Sunday 26th of October.
Ladies and gentlemen, bon apėtit and Vive La Chaȋne.'
Following the introductory speech by the Chancelier the wines were then introduced by our Echanson Dr. Iro Cali Corleo who gave an overview of their characteristics. His comments can be found below accompanying the menu (ICC).
Pre-Lunch Reception
A Selection of Canapés
Aperitif: Reserve Brut Champagne N.V. - Pol Roger
Pol Roger is still a family-owned traditional house and remains one of most popular champagnes winning multiple awards. This reserve is made from equal parts of Pinot Noir, Pinot Meunier & Chardonnay. On the nose there were green apples, nectarines and bread aromas while on the palate, it was medium body with good acidity and with notes of white fruit, tangerine ending with mineral finish Critic average score 90/100 (ICC).'
Menu
Lucija's asparagus-san blas pea custard – whipped ġbejna - cantabrian anchovies- black mint
‘Paul and his team at Tmun rose again to the occasion, especially food wise. The asparagus and pea custard was nice, could have been a bit fluffier, but the flavours and presentation were there (Alain Rigodin - AR).‘
Wine: Fontana della loggia Falanghina 2023 - Vinosia Luciano Ercolino
'The Vinosia winery is located in Irpinia (Campagnia) and was started 20 years ago by Luciano Ercolino, one of the founders of Feudi di San Gregorio. It is a 100% Falangina. On the nose there were fresh aromas of melon, pear and citrus while on the palate it was dry, medium body with refreshing acidity and notes of pear, apple, citrus and melon ending in a clean finish. Critic average score 93/100 this is a Very Good Value wine and a great find by Chef Paul (ICC)'.
Langoustine Cappelletti "tom yum"
‘The cappelletti were well made and cooked well, the broth well pronounced with lemongrass, lime, chili, a simple yet not easy dish to execute and to deliver so well for 40 people (AR).’
Wine: Fontana della loggia Falanghina 2023 - Vinosia Luciano Ercolino
Pork Loin Textures of onion-hispi cabbage- sauce charcuterie
‘The slow cooked pork loin was also well executed, not overcooked thus juicy, tender. A different presentation could have further enhanced the dish in my opinion, as it was plated in a very large white plate (AR).‘
Wine: Côtes du Rhône Réserve Rouge- Famille Perrin
'The Perrin family is well known, owning Ch Beaucastel as well as Ch Miraval of Brangelina fame. It is an organic and biodynamic maker and this wine is a southern Rhone blend of Chinsaut, Grenache, Mourvedre and Syrah. It is vinified as a classic bistro style red so somewhat rustic which did go well with the main course. In the nose there were fresh dark fruit aromas, in particular cherry and strawberry while on the palate there was a lively acidity with again notes of cherry, strawberry and raspberry with some pepper ending in a long finish Critic average score 89/100 (ICC)'.
Coconut Panna cotta Macerated strawberries - strawberry gel freeze dried strawberries
‘The pana cotta was interesting, done with coconut milk only, sugar and gelatine (happy vegan 😊). Not too sweet. Nice work also with the strawberries(AR).’
Wine: Three Bridges Botrytis Semillon 2022 - Calabria Wines
A family-owned winery run by 3rd generation Italian immigrants in Riverina (Barossa) Australia and is made from 100% Semillon. On the nose there were aromas of peach, cinnamon and clove while on the palate which was less rich and full-bodied than expected but not too heavy or sweet either. Flavours and aromas of ripe white fruit ending with a decent length. It has recently won some awards but in my opinion a work in progress. Critic average score 89/100 (one score from Decanter) (ICC)'.
Coffee/Tea and Petite Fours
Wine Supplier: Tmum Restaurant
Chef de Cuisine: Maitre Rotisseur Paul Buttigieg
Here are some comments made by members of the committee regarding the lunch:
‘Service staff overall, I felt, were quite overwhelmed despite their best efforts. Traffic flow and limited space were challenging for them. A bit too much to handle between our four tables and other smaller tables outside.
Our table was located right next to the kitchen, thus heavy traffic, noisy, and more difficult to talk with the number of people trying to talk to each other, and with more wines being served, voices only went crescendo. The background music also did not help.
There was some negative feedback from one of the tables being placed outside, and some of the members somehow felt a bit excluded, which I can understand. Something to address next time/year.
Having said all of that, the members with whom I spoke were overall impressed and very pleased with their experience at Tmun, which remains one of my favourite places. The team shows great commitment. There is consistency and excellent value for money, and the culinary experience is well delivered.
A very big thank you to all of them (AR).’
As usual below is a link to a photo gallery of the event.
