Mozaic Restaurant Grastronomique in Ubud, Ubud will celebrate the delicate and delectable white truffles of Alba, Italy in combination with the Piedmont wines of the Batasiolo Winery on Friday, November 30, 2012. MENU
Nestled close to the borders of France and Switzerland, in the northwest corner of Italy, the Piedmont region of Italy, like its name implies, lies “at the foot of the mountains.” A place of alpine beauty, the capital city of Turin hosted the 2006 Winter Olympic Games.
The relatively cold climate of this region produces wines unique to this area resulting in Piedmont varietals, such as barbera, moscato bianco, nebbiolo and dolcetto. Outstanding white red and sparkling wines of the Piedmont come from the grapes grown on soils of marl and clay, producing bottles of Barolo, Barbaresco and Moscato d’ Asti.
Barolo wines were the first Italian wines to qualify for coveted Denomination of Controlled and Guaranteed Origin (DOCG) status – an official assurance of quality for outstanding Italian wines and cheese.
Joining the dinner in Ubud with be Fuirenzo Dogliano, owner of the Batasiolo Winery who will share the history and wine-making stories with diners.
The dawning of the last quarter of the year marks the start of the white-truffle season, rare fungi that can cost US$4,000 a kilogram and are carefully slivered on top of dishes worthy of such a costly crown.
Found only in the Piedmont area of Italy, truffles are foraged from hiding places beneath the by pigs trained to sniff out these treasures. Sharing a fate with many other precious and naturally occurring crops, each year fewer truffles are found and harvested.
Pungent in odor, truffles bring”wildness” to the dishes they accompany with an aroma that has been compared to “newly plowed soil, a fall rain, burrowing earthworms and the pungent memory of lost youth and old love affairs.”
A smell reminiscent of wet socks shield a taste so complex and delicate that the world’s leading chefs compete for their share of each year’s crop in order that they might work with such a rare and expensive ingredient.
Never enough to meet demand, Chef Chris Salans of Mozaic Restaurant Gastronomique has secured a private limited cache of rare white truffles to share with guests attending his Batasiolo Wine and White Truffle Dinner on Friday, November 30, 2012.
BATASIOLO WHITE TRUFFLE DINNER
Fine de Claire’ Oyster, Caviar and White Truffles
INDIAN OCEAN ‘ROCK’ LOBSTER TAIL
Wakame Linguini and Fresh White Truffle in a Dashi-Lemon Basil Broth
Cascine 7 Prosecco
- Aromatic Sparkling wine of quality with100% Prosecco grapes.
Bright, straw-yellow with a light hint of green. Pleasant and harmonic palate. . Extra Dry.
CONFIED PACIFIC OCEAN KING FISH
Red Radish Purée, Grilled Watermelon, Fresh White Truffle and a Hint of Balinese Torch Ginger
Gavi D.O.C.G. Comune Di Gavi Graneé, 2010
– Made with 100% Cortese wine. Soft pressing and static decanting. Delicate straw yellow with deep green reflections. Characteristic soft aromas with scents of fresh fruit and white flowers. Well bodied, fresh and dry, it has an inviting, harmonious taste featuring bitter almonds.
CRISPY SEARED DUCK FOIE GRAS
Fresh White Truffle and Truffle Pasta with Pata Negra Ham
Moscato d’Asti D.O.C.G. ‘Bosc Dla Rei’ , 2010
– Made with Moscato bianco grapes. Soft pressing of the grapes. The juice is then cooled to 0 Centigrade and stored in refrigerated vats. Fermentation begins a month before the first bottling, a very slow process reaching 5.5% alcohol by volume. Pale yellow. Ample and very intense, with a note of overripe fruit that is the unique aroma of Moscato. Pleasant and very persistent taste, reflecting the richness of the bouquet.
MILK FED DUTCH VEAL IN THREE WAYS
Fresh White Truffle, Spice Baby Apple and Opal Basil
Barolo D.O.C.G. Corda Della Briccolina, 2004
– Made with 100% Nebbiolo . Red wine making with maceration on the skins for 15 days. After a significant decanting process, the wine is stored in French barriques for up to 2 years. This ageing period is decided on by careful sampling from the barrique. A third year of ageing in the bottle is necessary before its release. Color is intense garnet red that turns brick red with age. The bouquet is complex with floral notes and ripe fruits, enhanced by traces of oak. Taset is dry, full-bodied, well balanced. The tannins give a soft, velvety finish. Good persistence with an intense, pleasant aftertaste
WARM A.O.C. ‘COMTE’ CHEESE
Shaved Fresh White Truffles
Barbera d’Alba D.O.C. ‘Sovrana”, 2009
– Made from 100% Barbera. Pressing of the grapes is followed by the alcoholic fermentation with maceration on the skins in stainless steel tanks for 10 to 12 days. In the spring, the wine is transferred into oak barrels where it matures for 12 to 15 months. After careful sampling, the wine is assembled into the final product and bottled. Refinement in the bottle lasts another 8 to 10 months before release. Intense ruby red with garnet reflections. Nose is delicate with scents of toasty ripe fruit. Warm, full and harmonious, delivering the typical freshness of Barbera
POACHED BANDUNG PINEAPPLE
Fresh White Truffle, ‘Sablé Breton’ and Crystallized Coriander
See wine notes above
Liquid Nitrogen and Fresh White Truffle Lollipops
Dinner menu Rp. 1,450,000 plus tax and service (US$183). Addition paired Batasiolo Wine Rp. 450,000 plus tax and service (US$57).
Seating begins at 6:00 pm and reservations are essential.
For reservations and more information telephone ++62-(0)361-975768 or [Email
Moazaic Restaurant Gastronomique
Jalan Raya Sangingan
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