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Komplek Pertokoan
Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
Sanur, Bali, Indonesia

Tel:
++62 361 286 283

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++62 361 286 284

U.S.A. Fax:(toll free)
1-800-506-8633

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All Thatís Gold Glitters

The Wines of Louis Vialard and a Five-Course Degustation Dinner at Dava Ė AYANA Resort and Spa, Friday, November 8, 2013


(11/1/2013)

Dava – AYANA Resort and Spa Bali’s chic dining venue is preparing a one-night-only special offering of classic French fare prepared by Chef de Cuisine Sebastian Arnold on Friday, November 8, 2013 and the prmier vintages of Louis Vialard.

Click Image to Enlarge

Starting at 6:00 pm guests will enjoy pre-dinner cocktails while savoring tasty canapés.

Then, at 7:00 pm a five-course degustation menu will be served with each course carefully paired with an outstanding vintage from the Louis Vialard Winery.

Château Cissac – the Home to the Vialard Family

In 1885 the Vialard family assumed occupancy of Château Cissac near Pauillac and began producing a Cru Bourgeois Exceptionale. Later, two other Crus Bourgeois, Château du Breuil and Château Abiet were introduced to form the Crus of Domaines Vialard.

In 1969, Louis Vialard created Louis Vialard S.A.S. in order to provide developing markets with ranges of wines from the Bordeaux and Languedoc-Roussillon regions.

Eric Hosteins joined the Louis Vialard sales team in 1987, and in 1999 he became chairman of the company.

Hostein will join the dinner on November at DAVA, explaining the wines that will enhance the evening’s meal.

The standard-bearers of Domaines Vialard are the wines of Château CISSAC, which will be featured at the Louis Vialard Wine Dinner on Friday, November 8, 2013

All That’s Gold Glitters
Degustation Menu by Chef de Cuisine Sebastian Arnold
Wines by Domaies Vialard
+++++
Dava Restaurant
AYANA Resort and Spa, Bali
Friday, November 8, 2013


+ + + + + +

Canapes

2011 La Chapelle IGP OC Sauvignon Blanc, France

+ + + + + 

Foie Gras Terrine
Caramelized pineapple, brioche, roasted pecan nuts

2010 La Chapelle IGP OC Chardonnay, France

+ + + + + 

Seared Scallops
Cauliflower truffle puree, herb oil, spiced potato chips

2012 La Chapelle, IGP OC Rose, France

+ + + + + 

Grilled Wagyu Beef Tenderloin
Cinnamon pumpkin mash, vine tomato, asparagus tips, jus

2010 Chateau Du Breuil, Haut-Medoc, France

+ + + + +

Chocolate Fondant
Coconut ice-cream, almond crisp

2010 Chateau Monteils, Sauternes, France

+ + + + +

Luke Warm Brie Cheese
Fig chutney, grapes, mini baguette

2007 Chateau Cissac, Haut-Medoc, France


Seating is Limited
Cost Rp. 950,000 ++ (US$105) per person


Reservations are essential. For more information or reservations telephone ++62-(0)361-702222 (extension 40) or [Email


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