Claire Zammit Xuereb, Director of Hospitality and Care at AX Group, celebrated the Rosselli AX Privilege team’s success at the recently held MICHELIN Four Hands Event.

Victor Borg, Executive Chef at AX Group’s very own Under Grain, was hand-picked by the MICHELIN Guide to participate in this collaborative dinner, thus teaming up with London Soho’s Sola Restaurant Chef Patron Victor Garvey.

Claire Zammit Xuereb

“Chef Victor is a true local talent and we’re proud to call him part of the AX Hotels family. He exhibited utter professionalism and skill during the event, highlighting Under Grain’s talent, precision, and passion that goes into the curation of each dish,” Ms Zammit Xuereb said.

“I would also like to commend the entire Rosselli AX Privilege team, together with MTA representatives, for working behind the scenes to make the event a success. Congratulations to all involved,” she concluded.

The event, held on 2nd August, saw the two Chefs come together to create an exquisite and creative one-night-only menu.

Said menu was inspired by Maltese cuisine, featuring two snacks: a mille-feuille of Wagyu beef tartare, mustard, and tarragon emulsion, N25 caviar and a barquette of cauliflower coconut and smoked eel cream with cheese crumble.

Victor Borg

Chef Victor’s starter was mussels, passion fruit and gorgonzola dolce in three ways, while the main course featured BBQ lamb with Maltese cherry tomatoes and local sheep cheese. The tasting menu consisted of six courses with both Chefs preparing three dishes each.

“It’s been an absolute pleasure and a dream come true to have participated in a MICHELIN Four Hands. It was my distinguished honour to have created a tasting menu that prominently features Maltese cuisine alongside the talented Chef Patron Victor Garvey, who I’d like to thank for his collaborative and welcoming spirit both in the kitchen and in his hometown,” Chef Victor said.

“We transcended cultural boundaries, shined a light on Maltese cuisine, and bounced ideas off each other. It’s been a very reward experience and one that I’m grateful for,” he concluded.

Featured Image:

grain.mt

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