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Tiny Bubbles Make Me Feel Fine

Champagne from the House of Henri Giraud at Mozaic Beach Club Thursday, September 13, 2012


Bali News: Tiny Bubbles Make Me Feel Fine
Click Image to Enlarge

(9/2/2012)

Mozaic Beach Club is the locale for a limited seating dinner especially prepared by Chef James Ephraim accompanied by outstanding Champagnes of The House of Henri Giraud.

The dinner will take place on Thursday, September 13, 2012

The Food of Chef James Ephraim

Chef James Ephraim is a native of England where he started as a sous-chef with the renowned Grosvenor Hotel. A strong culinary starting point by any standard, Chef Ephraim’s London employment led him to cook at exclusive events including regular appearances at the Estate of the Duke of Westminster. Later, leaving his native England, Emphraim exchanged hemispheres for new culinary experiences in the South Pacific and Australasia. He became part of the opening team of Bracu Restaurant in New Zealand where he worked as chef de cuisine, extending his stay down-under at Lizard Island Barrier Reef Resort.

Eager to travel and experience the world’s cuisines, Ephraim also work at Mugaritz in Spain before moving to his new adopted island home of Bali. On the "Island of the Gods," Ephraim joined forces with the pioneering Chef Chris Salans of Mozaic Restaurant Gastronomique in the preparation of Mozaic’s signature modern Balinese Cuisine.

The House of Henri Giraud Champagnes

On hand at the Mozaic Beach Club on September 13, 2012 will be Claude Giraud, CEO of the Henri Giraud.

Founded in 1625, The House of Henri Giraud is located in Aÿ, Champagne, France - where Henri Giraud was producing wine long before the discovery of the champagne process that created the sparkling wine that is now synonomous with the region’s name. Henri Giraud is the oldest Champagne house still owned by its founding family.

Traveling to Bali will be Claude Giraud, the son of Henri Giraud, who became a négotiant-manipulant in 1990 - a designation given to houses that source the majority of their grapes rather than growing them directly.

Claude Henri is the 12th Generation to run the company, assuming his CEO role in 1982 and leading the move made in 1999 to only sell his family’s wine to selected families and outlets and offer them to the growing worldwide market.

Dinner on September 13, 2012

The venue for the evening is the newly opened elegant seaside dining room of the Mozaic Beach Club.

Menu and Champagne Pairing Highlights, include:

Fine Claire Oysters with fresh raspberries and black winter truffles
Esprit de Giraud Rosé
++++
Slow confit of black cod with Kaffir’ limes and caviar
Blanc de Blancs, Fût de Chêne 2000
+++++
Foie Gras Bitter Chocolate and Wild Cherry, topped with Candied rosemary and ‘Andaliman’ pepper
Ratafia de Champagne
++++
Lamb Tenderloin with pickled peach, Roasted cinnamon jus and toasted spices, A.O.C. Comté cheese with Vanilla gastrique, walnut ‘sablé’ and ‘Nashi’ pear salad.
++++
Baked Valrhona Chocolate Fondant with Turmeric and lemon sorbet and local pepper reduction.

Price and More Information

Cost: Rp. 1.4 million ++ per person (US$182) covers multi-course dinner and five paired wines from the Giraud Champagne House.
For more information or reservations [email] or telephone ++62-(0)361-4735796


“Claude Giraud makes some of the most unique, individualistic wines in Champagne. Al of the wines bear the an mistakable stamp of the Grand Cru vineyards of Ay. The top selections (Code Noir and Fut de Chene) are vinified and aged in oak, which plays an important role in shaping many of the finest wines here. At their best, the Giraud Champagnes offer incredible intensity, class and balance.”

Robert Parker The Wine Advocate, December 2009


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