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Malta Dinner

San Anton, July 3, 2021

Embarking on a revised programme

" The wines supplied by Crossbow Wines were perfectly paired with the dishes "

Following 17 months of social seclusion enforced by COVID-19 our Bailliage cautiously ventured into a revised programme for the remainder of 2021.

The first event, a dinner at the Corinthia Palace Hotel in San Anton and hosted by the hotel’s General Manager Maître Hôtelier Adrian Attard, proved very successful and enjoyable. Over 40 members and guests attended the dinner. It is obvious that the prevailing pandemic restrictions, although recently relatively relaxed, prevented a bigger attendance.

Due to the recent heatwave with late evening temperatures still in the high 20s dinner, initially intended to be held on the hotel’s large terrace, was moved to the adjacent air-conditioned Caprice Lounge.

To comply with COVID-19 restrictions instead of the usual standing pre-dinner reception we were served, seated at tables of 4 or 6. The aperitif wine of Franciacorta Saten Millesimato 2012, from Corte Aura in Lombardy, accompanied the sumptuous canapés.

From the evident jovial environment and camaraderie, it was obvious however that the restrictions did not detract from the usual fraternal atmosphere.

In his opening speech Chancelier Charles Gatt welcomed everyone. He highlighted promotions and awards given to members of the Bailliage on the occasion of its 40th anniversary. Charles also confirmed that the anniversary celebrations will be combined with the Patronal Dinner to be held in December. On that occasion the full cost of the dinner will be borne by the Bailliage for members.

The menu prepared by the hotel’s Executive Chef Stefan Hogan was, as expected, creative and with interesting ingredients. The wines supplied by Crossbow Wines were perfectly paired with the dishes. Conseiller Gastronomique Professor Albert Cilia Vincenti gave a brief description of all the wines.


Pig’s cheek, figs, caramelised cauliflower cream, fig leaf oil
Roero Arneis 2020 - Salvano, Piedmont, Italy

Calamari ribbons, squid ink custard,
pickled turnip, watermelon radish
Roero Arneis 2020 - Salvano, Piedmont, Italy

Grilled lamb, cucumber
Tropea onions, pistachio pesto
Primitivo di Manduria ‘Traditizione del Nonno’ 2017
Savese Pichieri, Puglia, Italy

Valrhona Illanka chocolate mousse
sweet summer tomato, gianduja
Moscato D’Asti Gold Label 2019
Ceste, Piedmont, Italy

Coffee, tisanes and mignardises

In thanking Maître Hôtelier Adrian Attard, who is the hotel’s General Manager, Bailli Délégué Joseph Xuereb proposed a toast to the hotel’s management team, Executive Chef Stefan and his kitchen brigade, as well as the serving staff for an excellent dinner enjoyed by all.

Vive la Chaîne!

Charles Gatt

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