The latest Bailliage National de Malte dinner of the Chaîne de Rôtisseurs was held recently at the Edge Restaurant at the Radisson Blu Resort in St Julian’s.
The dinner was preceded by a reception with champagne and canapés.
Rabbit, being Malta’s national dish, appeared as an amuse bouche in the form of ravioli served with crisp pancetta and a cauliflower velouté. The Sancerre 2011 from Domaine Vacheron was also served.
A salmon and prawn beignet followed, together with roast beef and spiced supreme of duck.
Executive chef Edward Vella presented his guests with an Araguani chocolate pudding and a salted peanut tart which set the tastebuds dancing. Theywere somewhat calmed by a Madeira – a five-year-old Reserve Broadbent Selection.
In a short speech, press officer Dame Candida Hasselman d’Alby-Ball spoke about how Maltese chefs, along with their confrères all over the world, have developed over the years.