Gozo College Sir Arturo Mercieca Primary School Victoria Students Year 4 together with Ta Frenċ staff.

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Sir Arturo Mercieca Primary School Victoria students given the opportunity to gain two-day hands-on experience at Ta’ Frenċ Restaurant

Gozo College Sir Arturo Mercieca Primary School Victoria Year 4 students were recently given the opportunity to gain hands-on experience at Ta’ Frenċ restaurant.

During the visit, the restaurant manager provided the students with a presentation on table etiquette and demonstrated proper behaviour at the table.

Signed card.

After the presentation, the students were given the opportunity to set the table themselves, taking turns to practice what they had learned. On the second day, the Executive chef carried out a cooking demonstration in which all students had to participate hands-on. The outing culminated in a delicious lunch, which was thoroughly enjoyed by all the students.

The management of Seventy Six Seventy Ltd, the management company which runs Ta’ Frenċ, said that they look forward to hosting children from different schools to experience the full dining experience at the restaurant.

“Children should be exposed to the industry and benefit from experiences such as these by understanding the importance of table manners and etiquette, as this make the person who he or she really is. We are pleased that our local schools are looking beyond the academics and give their students an understanding of this industry with all the values that bring with it,” said Thomas Curmi and Joseph Tabone.

Joseph Brincat, Executive Chef at Ta Frenċ, demonstrates cooking practices.

Head of School Lelio Spiteri expressed his gratitude to Ta’ Frenċ for hosting the students: “The experience for our students was simply amazing. The staff were so friendly, sharing information in a fun way so that all students could understand what was being said and done. Hands-on activities are the best learning opportunities for our children.”

The visit to Ta’ Frenċ restaurant was a valuable learning experience for the students, giving them a glimpse into the workings of a high-end restaurant and teaching them important social skills. The students were able to learn through practical experience, which will undoubtedly leave a lasting impression on them.

The management and staff at Ta’ Frenċ were pleased to host the students and appreciated the opportunity to contribute to their education. The restaurant is committed to supporting education and providing opportunities for students to learn and grow.

For more information about Ta’ Frenċ restaurant, visit their website: www.tafrenc.mt

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Ta’ Frenċ launches a new menu for its 40th anniversary

To celebrate its fortieth anniversary, Ta’ Frenċ has launched a new à la carte menu and has introduced a pair of fixed price tasting menus.

Ta’ Frenċ has always been known, throughout its forty years of operation, for offering an exquisite gastronomic experience to its guests. The original Ta’ Frenċ founders, Ino Attard and Lino Cefai, as well as the current team today, show nothing but passion and love for high-quality service and fine dining. This commitment has been rewarded on countless occasions with awards and accolades, both nationally and internationally, including a much-coveted Michelin rating.

Speaking about the launch of the new menu, executive chef Joseph Brincat said: ‘Naturally, we hope that our newly-launched menu will take the industry by storm, but above all we have created it for our loyal diners and new visitors. Our passion for using the finest local and imported ingredients clearly shows in the menu items that we have chosen to serve. Dishes draw inspiration from my classic French training and our passion for food and heritage clearly shows in each and every dish.’

Deceptively simple-sounding menu items, such as the first course Oxtail, cheese & onion, reveal, on the plate delicate touches such as a crisp, yet tender onion beignet, cheddar Mornay, soubise gel, dressed onion petals, caramelized onion and beef broth with the braised oxtail. House-made rabbit-filled pasta, the Chef’s Special Foie gras and Red Prawns, main courses like the roasted pigeon breast and lamb rack, and the impeccable Grand Marnier soufflé, are expected to be amongst diners’ favourites, according to Brincat.

Furthermore, two tasting menus have also been launched; the Hidden Gem Menu with 5 courses and The Evolution Menu with 8 courses. Both tasting menus include some of the chef’s favourite dishes, and can be complemented with a wine pairing, as well as a cheese course at an extra charge.

‘It’s all part of the journey of evolution’, adds Brincat. ‘The new menu required months and months of planning, discussions and preparation. Not to mention the trial and error that each plate underwent to get to the state of culinary perfection that we are immensely proud of presenting to each and every diner. Each item on the menu experienced its own journey of evolution. We’re excited for you to experience our hard work in the form of a culinary journey.’

Ta’ Frenċ has been a haven for fine diners in the Maltese Islands ever since its initial opening. Internationally renowned for its exceptional food, sophisticated ambience and impeccable wine cellar, the restaurant is a hidden gem just off the main road from Victoria to Marsalforn, Gozo.

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Ta’ Frenċ celebrates its 40th anniversary

A sum of €5,000 was raised during the event in aid of Arka Foundation

It’s been forty years since Ta’ Frenċ opened its doors for the first time. Offering an exquisite culinary experience, Ta’ Frenċ set out to reach the pinnacle of the hospitality industry and so it did. These forty years can be defined as distinctive moments full of special memories, stories, and events for all those who have had the pleasure of spending time at Ta’ Frenċ.

However, this landmark date would not have been possible without the original Ta’ Frenċ founders, Ino Attard and Lino Cefai. They showed nothing but passion and love for service, a love for natural ingredients, and an admiration for fine dining. They were also never shy of innovations.

‘Ino Attard and Lino Cefai were the visionary founders of the restaurant, transforming this old farmhouse, stone by stone, to create what was then called Auberge Ta’ Frenċ, with its red-checked tablecloths and rustic French-style furniture’, claims Thomas Curmi, Ta’ Frenċ director. ‘Very soon, Ta’ Frenċ, as it became known, was the place to dine on Gozo. No one knows better than my business partner, Joseph Tabone, and I that Ino’s and Lino’s are big shoes to fill. But, realising that the restaurant was going to pass out of the hands of the two families, we couldn’t let Ta’ Frenċ go to just anyone.’

With all their bravery, Thomas Curmi and Joseph Tabone have taken the helm to guide Ta’ Frenċ to more years of fine dining and convivial experiences. Thanks to these two gentlemen, Ino and Lino’s vision will continue to prosper and flourish, to bring exciting times ahead to every customer who visits Ta’ Frenċ.

Ta’ Frenċ has always been a leader in the hospitality industry in the Maltese islands, not only for its many innovations, which have, flatteringly for us, often been imitated, but for its commitment to training new generations of staff’, claims Joseph Tabone, Ta’ Frenc director.

‘Ta’ Frenċ has always been famous for glamorous evenings such as tonight and fans of these events will be delighted to learn that the new management fully intends to carry on the tradition established by Ino. Indeed, the main message we want to leave you with this evening is that Ta’ Frenċ will always be Ta’ Frenċ, such as you, and we, have always known and loved it.’

To celebrate these 40 years , on Thursday 30th June, Ta’ Frenċ organised an event called ‘Festin ma’ The Travellers’, a celebration of Maltese authenticity, curated by Executive Chef Joseph Brincat and his team. Funds raised during this evening, totalling €5,000, went to the Arka Foundation, a voluntary, non-governmental organisation that promotes the welfare of people with special needs and their families. The event consisted of chef-hosted food stations and flowing wine, together with live entertainment provided by the talented local band, The Travellers, and a live sculpture exhibition by Mario Agius.

Thomas Curmi states ‘We are immensely proud of the standard Ta’ Frenċ set in today’s hospitality industry. It is not an easy industry to thrive in. It took immense dedication, passion, and a true love of fine dining to make Ta’ Frenċ a success story. However, we believe that nothing comes easy, and our hard work is evident in the exquisite service that we give to our loyal clients today.’

Ta’ Frenċ has been a haven for fine dining in the Maltese Islands since it opened. Internationally renowned for its exceptional food, sophisticated ambience and impeccable wine cellar, the restaurant is a hidden gem just off the main road from Victoria to Marsalforn, Gozo. Listed in the first Michelin online guide, Ta’ Frenċ is open for dinner from Monday to Saturday (except Tuesdays) from 18.30hrs to 21.00.00hrs (last order accepted) and Sunday lunch from 12.00hrs to 13.30hrs (last order accepted). For more information or to book your table, please contact Ta’ Frenċ at [email protected] or call on (+356) 2155 3888 or (+356) 7945 4794.