Ubud's Amandari Resort is hosting a lavish degustasion menu prepared by the Resort's expert chef accompanied by some of the world's finest champagne personally presented by Didier Depond of the acclaimed house of Salon & Delamotte. Limited seating is available for this special dinner scheduled for Friday, July 18, 2008 commencing at 7:30 pm. Menu, Friday, July 18, 2008
The House of Delamotte
The House of Delamotte was founded in 1760 in the heart of the CŰte des Blancs in Mesnil-sur-Oger, making it the sixth oldest house of Champagne.
The Chardonnay grape used to produce these wines come primarily from three villages: Le Mesnil-sur-Oger, Avive and Oger Ė all classified as 100% Grand Crus. The Pinot Noir and Pinot Meunier used for the Brut and Rosť champagne come from the vineyards in Bouzy, Tours-sur-Marne and Ambonnay.
Amandari Resort, Kedewatan, Ubud, Bali
Vichyssoise with tempura oyster, creamed leek and caviar dressing
Delamotte Brut N.V
Terrine of foie gras and confit duck with vanilla poached apple and brioche
Delamotte Blanc de Blancs 1999
Poached lobster with white asparagus and truffle ravioli
Salon 1997 Blanc de Blancs
Brie de meaux with white peach tartin, white truffle and honey reduction
Delamotte Brut Rose
Vahlrona chocolate torte with caramel, hazelnuts, bitter chocolate and espresso euillette
∞∞∞Drinking Notes●Champagne Salon 1997
- Throughout winter and spring the climate alternated between mild weather and extreme cold. On June 11th, flowering began in Le Mesnil-sur-Oger. Summer was hot and dry, making for excellent ripening conditions. The harvest commenced on September 22nd; during picking the weather was summery but with cold evening temperatures, which encouraged good acidity.● Salon 1997: A Sensuality of Silk
- The wine is pearlescent. A pale, lustrous gold with a fine, lively mousse. The nose is complex yet ethereal. Wonderfully refined, it is intriguing and enticing. Its minerality complemented by hints of white flowers, acacia and hawthorn. A salty note enhances aromas of bread crust, brioche and the merest hint of green apple and hazelnut. The palate is quintessentially pure, the very epitome of balance and restraint. Exuberant on attack the mousse becomes more of a caress whilst bubbles dance playfully on the palate; its delicate allure emulating the sensuous grace of a silk veil at dawn.Seating is Strictly Limited!
The cost for the evening of outstanding cuisine and fine champagne is Rp. 1,200,000 ++ (US$157).
Reservations are required by July 16, 2008 by telephoning Putu at ++62-(0)361-975333.
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