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Chandon D'Amour

Le Meridien Bali Jimbaran Domaine Chandon Wine Dinner at Bamboo Chic Tuesday, April 30, 2013

Bali News: Bali, Indonesia, Domain Chandon, Glenn Thompson, Paul Lewis, Le Meridien Jimbaran, Chic Bamboo
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The sparkling new Le Méridien Bali Jimbaran will presents a unique epicurean collaboration by pairing Pan-Asian inspired cuisines with fine wine on Tuesday, April 30, 2013 at Bamboo Chic – the Resort’s signature all-day dining restaurant.

A five-course dinner, meticulously prepared by the Resort’s executive chef Paul Lewis, will be lovingly paired with wines for the Domain Chandon.

The cost for the memorable evening is only Rp. 800,000 plus tax and service (US$97) per person.

Chef Paul Lewis

A native Australian who, despite his youthful age, is fast approaching two decades of kitchen expertise, during which he won both praise and awards working across the Austral-Asian region.

Lewis has an obvious predeliciton for Asian food. In fact, he has yet to encounter an Asian cuisine he doesn’t admire, emulate and try to encapsulate in his personal approach to cooking. Eager to present only the finest food products to diners, in Bali he has taken the innovative step of establishing his own organic garden near Bedugul, keeping his ingredients under  personal supervision from seed-state to plate-side.

Glenn Thompson – Chandon Winemaker

Joining the feast on April 30th will be Glenn Thompson – a globe-trotting wine maker. His winemaking career began in earnest at Bass Phillip Wines, Leongatha in 2000. This was followed by a four year stint at De Bortoli Winery in the Yarra Valley before he finally joined Team Domaine Chandon as operations winemaker in August 2005, the same year that saw him complete his formal winemaking studies,

In January 2007, Glenn was promoted to the position of winemaker and in 2008 Glenn was given responsibility for all sparkling wine production at Domaine Chandon – Australia. In 2011, Glenn assumed additional responsibilities that acknowledged his winemaking skills and knowledge of the distinctive Chandon style. In addition to the strategy and development of the sparkling portfolio, Glenn expanded his scope to also include still wines.

Domaine Chandon was founded in the 1980s by a group of Australian wine makers seeking as site for the propogation of cool climate champagne grapes. Literally “taking root” on an old dairy farm in the Yarra Valley, Domaine Chandon found its terroir that produces wine now admired the world over.

To meet growing demand for their fine wines, Domain Chandon now has vineyards in the Strathbogie Ranges as well as working with 30 grape growers in Victoria, Tasmania and beyond.

Enhanced varieties hailing from a broad geographical diversity are credited for the complexity and structure that characterized Domaine Chandon – now recognized as Australia’s benchmark producer of méthode traditionnelle sparkling wines.

Over the past two decades the team have also refined their still wine making range.

Bamboo Chic

The food, wines and also the setting promise to be magical with Bamboo Chic located right next to the resort’s 1,300 sqm salted water lagoon pool

The 96-seat Bamboo Chic is earning a reputation for ita unique orchestrated selection of Pan-Asian cuisine with a twist. An impressive collaboration between the finest of organic produce & spices are balanced to create unique flavors, creatively presented.

The Dinner

Prior to dinner, guests will be welcomed at an apertif champagne receptions where Chandon Brut NV and canapes of fresh tempura oysters; tacos filled with Korean chicken and pickled vegetables; fried silken tofu with handpicked mud crab salad; and a confit of duck Terrine with cassava croquette, lemon Bali and sugar.


Pan Asia Cuisine and Domain Chandon Wines

Bamboo Chic

Le Meridien Bali Jimbaram
Tuesday, April 30, 2013

Poached Lobsters with autumn vegetables, rice crispy, roast sweet potato aioli and chili threads.
Chandon Brut NV


Roast Pigeon with mud crab dumpling, shaved scallop, roasted palm heart and consommé.
Chandon Chardonnay 2008


Pressed Pork Hock with crispy skin, master stock, cauliflower cream, jellyfish and bamboo fungi.
Chandon Shiraz 2007


Sous Vide Beef Sirloin with beef tendon, bone marrow, quinoa, mushroom and black cardamom.
Chandon Pinot Noir 2008


Chocolate textures using different level of cocoa inspired by Peter Gilmore served on the roof top at Smoqee Sky Bar
Accompanied by Grand Marnier Cocktails


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