Celebrates two of life's greatest pleasures - Caviar and Champagne at a sumptuous 7-course dinner on Friday, September 9. 2005.

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 Clicquot.

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 Menu]

Caviar
The 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.

Champagne
Synonymous 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. Dinno Lokollo,
at ++62-(0)361- 730 622 (ext 768) or [ email ]