The Dining Event of the Year

St. Regis Bali Features 8 Wines of Château Angelus and Six Courses of Superlative Dining on Tuesday, November 11, 2014
The St. Regis Bali Resort will present a premier night of outstanding food and wine featuring the exclusive wines of Château Angélus on Tuesday, November  11, 2014. This is the resort’s second collaboration with Château Angélus, following a successful first collaboration in 2010. At an event in which seating is strictly limited and early reservations a must, discerning diners will be greeted with what is arguably one of the finest Champagnes, Comtes de Champagne, Taittinger Blanc de Blanc 2000.

Unprecedented in exclusivity and elegance, this gastronomic experience will pave the way for the three premier vintages that will grace the evening: Château Angélus Premier Grand Cru Classé A from 2006, 2007 and 2011.  Château Angélus Premier Grand Cru Classé A is often celebrated in equal stature among connoisseurs of fine as prestigious wines from world renowned Châteaux including Cheval Blanc, Lafite, Latour, Margaux, or Mouton Rothschild.

These outstanding wines will be savored in the company of Château Angélus’ co-owner, Jean-Bernard Grenie and the St. Regis’ multi-award winning Chief Sommelier, Harald Wiesmann. In total, eight extraordinary wines from Château Angelus, including Le Carillion and its two sister estates, Château Bellevue and Château La Fleur Saint Georges will be presented. To complement these exquisite and wine seldom encountered min Bali, the St. Regis’ Kayuputi Chef de Cuisine Agung Gede has hand-crafted a superlative six-course degustation menu that highlights premium ingredients, including wild venison, fresh lobster, succulent duck and foie gras, tender Toriyama Umami Wagyu beef, French cheeses, and Valrhona chocolate.

MENU
An Extraordinary Evening With Château Angélus
Tuesday, November 11, 2014
Kayuputi Restaurant – St. Regis Resort Bali

Amuse-bouche
***
Iberico ham – blackfin tuna belly
dollops of black garlic cream
Le Carillon de Château l’Angélus Grand Cru, Hubert deBoüard de Laforest, St. Emilion, Bordeaux 2011
***
Carpaccio of wild venison
multi-flavors of unfiltered olive oil, mustard coulis, new cress salad
Château Bellevue Grand Cru, Hubert deBoüard de Laforest, Pradel de Lavaux, St. Émilion 2009
***
Butter-poached medallion of Canadian lobster
served with oxtail dumplings, shaved black truffles and Pomerol – oxtail jus
La Fleur de Boüard, Château La Fleur St. Georges, Hubert de Boüard de Laforest, Lalande de Pomerol 2010
***
Pan-roasted duck breast
composition of duck foie gras, griottes, cocoa nibs soil,
Araguani chocolate infused duck jus
Château Angélus Premier Grand Cru Classé A, Hubert de Boüard de La forest, St. Émilion 2011
***
Toriyama Umami Wagyu beef striploin – prepared medium rare
wild mushroom, red wine-shallot meat reduction
Château Angélus Premier Grand Cru Classé A, Hubert de Boüard de Laforest, St. Émilion 2007
***
Texture of French cheese
served with wine fig compote, dates and walnut bread Melba
Château Angélus Premier Grand Cru Classé A, Hubert de Boüard de Laforest, St. Émilion 2006
***
Quenelle of Valrhona manjari ice cream
caramelized poached pear, cinnamon brioche perdue, chestnut soup
Château Monteils, Preignac, Sauternes, Graves 2010
***
Tea or coffee
Praline

Very limited seating is available for this exclusive event. The six-course degustation menu including eight wine pairing is priced at Rp. 3.600.000 net per person. (US$300). Reservations can be made by calling Kayuputi Restaurant

source : bali discovery tours

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