Savoury Victory

The Culinary Team of Le Méridien St Julians Hotel & Spa piled up an astounding amount of prizes at the Montekristo Mediterranean Food and Drink Festival, that was held at the Montekristo Estates last week (22^nd-25^th February) in conjunction with the Malta Culinary Association.

Le Méridien Chefs came back to their hotel with their spirits pumped up by the rewarding recognition of their hard work. Encouraged by the Hotel Executive Chef Andy Gaskin, they certainly lead successfully their common passion for culinary art. Amongst the 18 gold, 11 silver and 9 bronze Medals brought home by the Team, mention should be made to Rueben Grixti who won the Malta Golden Chef of the Year, and Steve Mallia who stood out as the Mediterranean International Chef of the Year. Together with Amon Baldacchino, Kleaven Debattista, Matthew Sammut and Clayton Cassar, they surpassed themselves in the mystery box challenge and came up with mouth-watering dishes such as salmon and chive mousse with baby grouper, pork fillet with duck parfait, sage and lemon risotto, tart Tatin with berry Bavarois and mulled wine ice-cream. With these spontaneous yet original fine cuisine creations, not only did they win the gold Medal of the Chefs Team Grand Prix but they also illustrated at their best the core values of Chic, Culture and Discovery asserted by Le Méridien St Julians Hotel & Spa.

With the inspiration born from this successful event, the Kitchen Team is already brainstorming on new menus for the summer season. In the meantime, one can always experience the talented cookery skills of the winners at the hotel, with the Specialty Menu of The Villa Brasserie or with the Sunday Buffet Lunch at Scirocco Restaurant.

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