(9/2/2011)
On Friday, September 23, 2011, Dava restaurant at the AYANA Resort and Spa Bali will introduce its newly appointed Chef de Cuisine Jusman So [See: In Bali: Just So!] via a five-course dinner paired with wines from the estates of the Baron Edmond de Rothschild.
Dating from the 1868 with the acquisition by James de Rothschild of Château-Lafite at Pauillac, the family name has become synonymous with prestigious wines that encompass Baron de Rothschild champagne, Château Clarke, Château Malmaison and Château Peyre-Lebade.
More recently, the family has expanded to the Bordeaux region through the acquisition of Château des Laurets in 2003. International in scope, the families name and winemaking skills are also now found in South Africa and Argentina.
Also attending the AYANA dinner on September 23rd will be the export manager from Baron Edmond de Rothschild, Florent Mougin, who will share insights on the paired wines and stories of the rich heritage of the de Rothschild clan.
Only 30 seats area available for this rare evening of food and wine priced at Rp. 1.5 million (US$170) covering pre-dinner cocktails, the five-course dinner and paired wines from Baron Edmond de Rothschild.
Reservations by [email]
Baron Edmond de Rothschild
Wine Dinner Menu
23 Setpember 2011
Cocktail Reception
Champagne Barons de Rothschild Brut NV
Tasting Notes: Bubbles: Fine to medium sized, slow pace, sparse - Nose: Very yeasty, sweet brioche, little fruit (sweet red apple). Palate: Creamy with sporadic fizz. The fizz tends to disappear quickly. Good fruit intensity with some sweet apple and spicy pear. Yeasty and mineral. Good finish.
Dinner Amicale
Yellow Tail King Fish
Carpaccio of yellow tail king fish with pickled fennel and
oven-dried orange, Avruga caviar with fresh dill
and parmesan foam
Champagne Barons de Rothschild Blanc de Blancs NV
Tasting Notes: 100% Chardonnay from the heart of Côte des Blancs Green gold color. White fruit aromas, with notes of exotic fruits typical of the Chardonnay grapes. Persistent in the mouth; a subtle balanced wine between power and freshness.
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Foie Gras
Pressed confit of foie gras with caramelized apples
and duck rillette, beet root marmalade and walnut tuile
Château des Laurets 2008 Puisseguin Saint Emilion, Bordeaux
Tasting Notes: A lovely, well-made, richly fruity St.-Emilion revealing notes of black currants, sweet cherries, roasted herbs, and loamy soil.
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Barramundi
Barramundi fillet topped with prawn butter and
roasted baby zucchinistuffed with lobster ragout and sauce Nantua
Château Malmaison, Baronne Nadine de Rothschild 2007Moulis, Bordeaux
Tasting Notes: Displays plum skin and cedar on the nose, with floral notes. Medium-bodied, with chewy tannins and a medium finish.
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Beef Short Ribs
Twice-cooked beef short ribs crusted with onion confit
and bone marrow, celery root puree with
mushroom risotto and roasted chanterelles
Château Clarke, Baron Edmond de Rothschild 2006 Listrac, Bordeaux
Tasting Notes: Sweet plum, cassis, violets, dusty tobacco. Fruit depth and vanilla spice. Good balance and texture. Plum, cassis and toasty oak.
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Strawberry Soufflé
Strawberry soufflé and compote with champagne sabayon,
lemon scented cream cheese ice-cream
Champagne Barons de Rothschild Rose NV
Tasting Notes: Beautifully made on a pale rose Champagne color with hints of salmon, with delicate red fruit aromas. In the mouth it is silky with smooth refinement and good length on the finish thanks to its Chardonnay structure
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