Chaîne des Rôtisseurs

The Malta Bailliage hosted its third event of 2026, a Dejeuner Amical at the Tmun restaurant, Mgarr Gozo on Sunday the 17th of May 2026.

This is the introductory speech made by Chancelier Alain Rigodin:

'Confreres and Consoeurs, very good afternoon and welcome, or welcome back to Tmun, with Paul Buttigieg as the Chef de Cuisine, as well as a Maître Rotisseur.

I would like to start by extending apologies from our Bailli Joseph and our Echanson Iro, who are exceptionally unable to attend today’s luncheon.

The positive side is that you won’t have to listen to me introduce the wines, as the task will be taken care of by our Chargé de Presse, Mark; that said, you will have to listen to me again when we conclude the lunch.

Tmun is a special place for our Bailliage, and I am confident that, once again this year, we will enjoy Paul’s culinary talent and creativity. Paul prepared an exciting menu for us, paired with his selection of wines.

The Champagne Pol Roger with the canapes was excellent.

With nearly 40 of us here today, Paul gave us the restaurant's exclusivity, which I believe is a first.

A few points that I would like to share with you:

We finally received the 2026 badges for WCD (World Chain Day), which have been extended to each member who has not yet received it.

Our calendar of events has been updated with 2 additional events this year: Rosami, a 1* Michelin on the 26th of September, and on the 5th of December, our Patronal dinner at the Palazzo Capua.

 
We were also able to secure the first event of 2027 (30th January) at Tartarun.

Among our diners today, I would like to extend a special welcome on behalf of the bailliage de Malte to our 3 new members: Marthese Abela, Pauline Castillo, and Randolph Dumas. And on behalf of our Bailli, who is absent today, I am presenting you with our badge. Their official diploma and regalia will be presented to them at a future chapitre here in Malta or overseas.

Can I just finish by reminding you that there is no salt & pepper on the tables, to please put your phone in silent mode, and to toast the Chaine from left to right as soon as the first wine is served at the table.

Thank you, everyone. Vive la Chaine!' 

Following the introductory speech by the Chancelier the wines were then introduced by the Chargé de Presse, Mark Bailey in lieu of our Echanson Dr. Iro Cali Corleo who unfortunately was unable to attend. Our Echanson's comments can be found below accompanying the menu.

Pre-Lunch Reception

A Selection of Canapés

Aperitif: Reserve Brut Champagne N.V. - Pol Roger

'Pol Roger Brut Reserve NV is always a reliable choice and is a personal favourite of many including your Echanson.  The blend is equal parts of pinot noir, pinot meunier, and chardonnay from 30 different crus, and 25% is reserve wine from previous years.  It is produced using the méthode traditionnelle and undergoes four years of ageing in cool chalk cellars, 33 metres below ground, on its lees   On the nose expect fruit notes, like pear and mango and some floral notes.  The palate gives quince, apricot, and tangerine and ends with a mineral finish.  Aggregate critic score 90/100 (ICC)'

Menu

Amouse Bouche

Mushrooms Five Ways

Wine: The Guerrieri Gonzaga Tenuta San Leonardo 2025

'The Guerrieri Gonzaga Tenuta San Leonardo 2025 from Alto Adige paired by Paul with the Amuse Bouche is a respectable wine with typical gripping acidity, citrusy and slightly grassy nose and fruity, mainly apple and peach, palate.  It has a prolonged citrusy finish even if a touch too mouthwatering.   This is a historic estate surrounding a 1000 year old former monastery now the home of the Marchesi Guerrieri Gonzaga.  Aggregate critic score 89/100 (ICC)'.

Starter

Risotto “Carbonara” Nelli’s Guancale, Local Pecorino, Egg Yolk and Black Pepper

Wine: The People Frascati Superiore 2024

'The People Frascati Superiore 2024 from Roman winemaker Poggio le Volpi is one of the better Frascati wines produced and has managed to wine awards in other vintages.  2024 was an average vintage for this maker but still managed an aggregate critic score of 86/100.  Expect it to have a rather aromatic and grapey nose with floral and citrus hints.  On the palate it will be light and fresh with citrus and crushed grape notes ending in a modest finish (ICC)'

Main Course

Day’s Catch, Miso Beurre Blanc, Pomme Puree, Asparagus, Pickled Kombu, Crispy Chili, Fig Leaf Oil

Wine: Ventisquero Pinot Noir Reserva 2023

'The Ventisquero Pinot Noir Reserva 2023 is a Chilean wine with a good reputation even if this vintage is not one of its notable outings, having won no awards and not been reviewed by any of the published wine critics.  The aggregate critics score for this wine over the past 20 years ranges from a respectable 81/100 to a good 89/100.  One should expect the new world juicy and ripe approach to Pinot with flavours of sweet red fruits, light body, moderate acidity and a floral touch (ICC)'.

Dessert

“Strawberry Tart” a Variations of Strawberries in a Filo Pastry Tart

Wine: Three Bridges Botrytis Semillon 2018

'Finally, the 3 Bridges Botrytis Semillon 2018 from Australia is again from a reputable family producer, Westend Estate in Riverina.  This vintage won the Japan wine Challenge gold award as did the 2023 and is considered one of the top 10 Riverina wines.  It will go well with the fruit-based dessert and one should expect a full, rich nose and palate with a well-balanced peach compote flavour with hints of cinnamon and clove.  Good length. aggregate critics score 91/100 (ICC)'.

Coffee/Tea and Petite Fours

                                                    Wine Supplier: Tmun Restaurant

                                          Chef de Cuisine: Maitre Rotisseur Paul Buttigieg

These are the comments made by our Chancellier after the lunch:

'A huge compliment to Paul and his life partner, Dora, for delivering a truly special dining experience with a creative menu paired with Paul’s selected wines. Tmun again rose to the occasion as it was another great dining experience.

Having the exclusivity of the restaurant created a more intimate atmosphere, and the freestanding welcome drink served with canapes was indeed appreciated, setting the tone for what followed. It is true that a few were denied more Champagne, closer to the time when we were going to sit down.
The balanced seating arrangement between indoor and outdoor areas allowed diners to feel comfortable and to better immerse in the Chaine’s dining experience.  

Each dish reflected Paul’s creativity, cooking skills, and precision, while the presentation was elegant without ever feeling overdone. The portions were well-balanced, generous enough to satisfy, yet paced thoughtfully throughout the luncheon.

The 5 ways mushrooms (I was able to identify the portobello, the oyster, the puree and the powder type) were creative, interesting and rich in flavour.

The risotto was a dish on its own. The rice was well cooked, rich in flavours, well-enhanced by the local guanciale and pecorino, creamy in texture and with the right balance between liquid and rice. The egg yolk (cooked at 63 °C) gave the dish an additional special note.

The catch of the day was a grouper, difficult to cook because of its dense, lean flesh, unforgiving to the Chef who does not possess the proper technique as it can quickly dry out and turns tough when overcooked. At my table, everyone was very pleased with it. The rich mashed potatoes, asparagus, and beurre blanc with a pronounced miso balanced the dish well. I could not identify the homemade fig leaf oil.

The strawberry tart, which looked simple on paper, was quite complex. There was a kind of parfait mousse under it, with a creme patissiere, some strawberry mash and a gel made of strawberry. I really liked this dessert, which involved quite a bit of technique.

Besides the Pol Roger, which was excellent (and obviously taking a chunk of the overall beverage cost), the wine selection paired with the menu was somehow uncomplicated compared to the creativity shown in the dishes themselves. Introducing a more adventurous or elevated pairing next year (if budget permits) could further enhance what was already a very enjoyable dining experience.

Overall mission well accomplished. Chef Paul, job well done! A big thank you to him, his life partner Dora and their team'.

As usual below is a link to a photo gallery of the event.