Drink: Perfection incarnate with Chateau Angelus
The team that put the
magnificent dinner together. (From left, front row) Amilien, Boutique Fine
Wines and Spirits Sdn Bhd director Karen Lee, Chateau Angelus owner and
managing director Stephanie de Bouard-Rivoal, Resort World Genting senior
vice-president of hotel operations Datuk Edward Holloway, Baumard, Chateau
Angelus public relations manager for Asia Bong Grelat-Tram, and Resorts World
Genting chef de cuisine Steven Chou.
This article first appeared in The Edge Financial Daily,
on January 27, 2017.
JANUARY has been a great month
for wine aficionados. Last Saturday, Resorts World Genting hosted a
one-night-only wine and dine event with French winery Chateau Angelus and its
restaurant the Logis de la Cadene at E18hteen Inspired Dining, Maxims Hotel in
The dinner was prepared by two chefs
from the Logis de la Cadene, one of the oldest restaurants (founded in 1848) in
Saint-Emilion, France. Executive chef Alexandre Baumard is an innovator in
French gastronomy who frequently reinvents classic French cuisine by adding his
unique touch of creativity. Together with pastry chef Damine Amilien, the
talented pair presented an intricate five-course experience to our delight.
Our experience began with
“melanosporum” (black) truffles, served in Parmesan risotto. We could almost
smell the melted butter and finely chopped onion in it. Imagine shavings of
black truffle stirred into the rice, with wine poured in until it has pretty
much disappeared, and stock added before it boils down to almost nothing with
the rice often stirred down to a creamy texture. Parmesan cheese is then added
with more fresh truffle shaved over the top.
We found the Le Carillon d’Angelus 2012
to be medium bodied, easy-drinking, elegant with nice density and structure,
and layers of dark berry fruit.
This was followed by foie gras in a
ravioli with vegetable in a broth, reminiscent of a classic French homestyle stew.
What a moment in luxury.
The wine pairing was a Chateau Bellevue
2010. Seated on my right was a wine merchant who had this to say: “It has a
very well-expressed nose with floral and fragrant fruit. Very refreshing
acidity and fine tannins. This is a very elegant wine that has finesse.”
Our meal was followed by a lighter
course of scallops with cabbage, flowers, greens and oranges. Most satisfying
and healthy. The wine pairing was a Chateau Angelus 2008 which was a dark ruby
with dense flavours of violets, cedar, tobacco and blackberry fruit. I found it
to be fresh, vibrant and long on the finish.
What followed was a divine hen pheasant
stuffed with foie gras and black truffle. Imagine different textures around
old-style vegetables, wine sauce aerated with foie gras. This was turning out
to be a surprisingly wonderful tasting medley.
This dish was paired with a Chateau
Angelus 2006. This wine exuded anise, chocolate, plums, coffee beans,
blackberry, spice and floral scents.
Young, talented Logis de la Cadene
pastry chef Amilien closed the meal on a sweet note with his intoxicating grues
of cocoa mousse, heart of guanaja and tonka bean ice cream served as a
chocolate tart. The wine paring was a Chateau Angelus 2011 which we found to be
silky and light bodied with lifted aromatics and a nice finish.
What a way to live and dine.
Each wine pairing menu was priced at
Source from: http://www.theedgemarkets.com/my/article/food-drink-perfection-incarnate-chateau-angelus
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