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A Night of Bubbles

6-Gourmet Courses Accompanied by the Champagnes of Nicolas Feuillate at the St. Regis Bali Resort on Friday, December 7, 2018

The Centre Vinicole – Champagne Nicolas Feuillatte is one of the oldest unions of producers of champagne. Comprised of some 82 winemaking cooperatives cultivating 5000 vineyards and situated in the heart of Champagne, the Central Vinicole overlooks the community of Epernay.

Founded in 1972 by Henri Macquart as the Centre Vinicole de la Champagne to assist in the storage and vinification of wine, the Centre changed its name in 1986.

For one-night only on Friday, December 7, 2018, Chef Agung Gede's award-winning culinary steam will prepare a 6-course menu paired with the outstanding products from the Champagne Nicolas Feuillatte Collection selected by Kayuputi’s Chief Sommelier, Jeroen Jochems.

This exceptional evening will commence with a pre-dinner cocktails at the Kayuputi Bar from 7:00 pm before dinner at 7:30 PM.

Menu and Paired Champagnes from Nicolas Feuillatte

Friday, December 7, 2018

Kayuputi Restaurant – St Regis Resort Bali

 

AMUSE - BOUCHE

Sturia Caviar

Sweet prawn confit, potato waffle, fennel – sour cream

Nicolas Feuillatte, Brut Reservé

+ + + +

Hokkaido scallop ceviche

Pickled daikon, radish, sea grapes, passion fruit dressing

Nicolas Feuillatte, Brut Reservé

+ + + +

Soy marinated duck breast

Foie gras tataki, scallion, burned cucumber, warmed soy – duck broth

Nicolas Feuillatte, Brut Rosé

+ + + +

Chilean sea bass

Char grilled leek, Lemon confit, citronnelle – Papua vanilla beurre blanc

Nicolas Feuillatte, Palmes d’Or

Brut Vintage Magnum 1999

+ + + +

Organic veal fillet

Roasted onion pure, cauliflower velvet, seasonal mushrooms, light veal jus

Nicolas Feuillatte, Palmes d’Or Brut Vintage 2004

+ + + +

Dome of fromage blanc

Fruits forest coolant, “Bika ambon” ice cream, crispy rice puff

Nicolas Feuillatte, Brut Rosé

+ + + +

Coffee or Tea

Pralines

 

Cost for the evening including welcoming cocktail reception, 6-course degustation menu and paired wines is Rp. 1,900,000 net per person.

For more information or reservations Email 

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