Celebrates two of life's
greatest pleasures - Caviar and Champagne at
a sumptuous 7-course dinner on Friday, September
Served poolside at The Club at The Legian,
two of Bali's most outstanding chefs will combine
forces to present a menu that perfectly complements
the very best Caspian Caviars and the exceptional
Champagnes of Moët & Chandon and Veuve
Guest Chef Marcel of Bali's
Amanusa and The Legian's Chef
Nam Nguyen have carefully paired and elegantly
presented precious roe and caviar in combination
with the freshest ingredients and the unequalled
wines of Frances' Champagne region. [See
much-prized "fruit" of the sturgeon actually
originate primarily from two species of the
fish, divided into a dozen or so varieties.
Asia's leading importer of Beluga Caviars, Peter
Weiss, will bring to Bali varieties found at
the mouth of the Volga River, known for their
large size and delicate flavour. Also featured
will be the Russian Ossetra sturgeon. This unique
Caviar has a smooth buttery flavour. Other fish
egg products in the menu include Pacific Chum
Keta Salmon Roe and Golden Trout Roe.
as the mandatory accompaniment for life's most
joyous moments, the Champagnes featured on the
special menu are among the most distinguished
to be found. Moët & Chandon traces
its history back to 1743. The company's top
cuvée, Dom Pérignon, named in honour
of a 17th century Benedictine monk and the man
credited with having "invented" Champagne is
widely considered one of the greatest Champagnes
in the world.
The house of Veuve Clicquot, named after
Madame Clicquot who took over her husband's
small Champagne business when he died suddenly
in 1805, will also grace the tables at the exceptional
night of wine and food. Following her husband's
death, Madame Clicquot - the "Great Lady of
Champagne," dedicated the remainder of her life
to producing the highest quality Champagne.
All connoisseurs of excellent Champagne appreciate
Veuve Clicquot "La Grande Dame," with the 1996
vintage being uncorked to accompany one of the
7 courses at the gala dinner.
The Fun Starts at 6:30 p.m.
The Champagne & Caviar evening commences at
6:30 p.m. in The Club Lounge with Champagne
and a selection of canapés. The dinner will
then be served al fresco around the
Club Pool, to the accompaniment of live
music performed by a Jazz Trio.
The event is priced at Rp 1, 500,000 per person,
including Champagne, 7-course Caviar dinner,
canapés, and premium after-dinner cigars.
[ Order Online]
or call The Legian F&B Coordinator, Mr.
at ++62-(0)361- 730 622 (ext 768) or [