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

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The Good Earth of Rhone Valley

Visionary Wine Maker Michel Chapoutier and The Legian's Master Chef Nam Nguyen Join Forces with Michel Chapouier for An Evening of Fine Dining on Saturday, August 20, 2005.


Bali News: The Good Earth of Rhone Valley
Click Image to Enlarge

(8/8/2005)

Michel Chapoutier is passionate about wine – its history, its manufacture and its future possibilities.

14 years ago, when he was only 26 years old, he assumed the mantle of "wine maker" in his forefathers vineyards, bringing dynamic visions – unfettered by prejudice – of how wine should be produced.

Committed to absolute "authenticity" in wine, Chapoutier believes "great wines are produced in the vineyard, not the cellars," relying on biodynamic agricultural practice rooted, both literally and figuratively, in the legendary diversity of soils found in the Rhone valley.

Engaged in an exciting personal eonoquest - Michel Chapoutier lives in two worlds - lending his expertise and savoir faire in the production of both new and old world wines wherever his travels take him: his native Couteaux d’Aix, Banylus, Roussillon or South Australia.

The soil of each new land – hold for Michel Chapoutier the unique geological promise of unexplored terroir where he can marry his much-treasured transplanted grape vines with wine making's best practice. This is the heart and soul of Chapoutier's approach to wine-making.

Fine Wine and Dining – August 20, 2005

In its continuing series of fine wine dinners, The Legian will again host an exclusive wine dinner in its ocean-side venue The Restaurant on Saturday, August 20, 2005.

A five-course dinner complemented by wines personally selected and presented by Michel Chapoutier promise a memorable evening for those lucky enough to secure one of the limited seats available.

A casual beachside Champagne reception starting at 7:00 p.m. sets the convivial tone for the evening before guests adjourn to The Restaurant for a sumptuous dinner lovingly prepared by the Resort's Executive Chef Nam Nguyen.

THE MENU

Chapoutier Wine Dinner -August 20th, 2005


Yabby

Five-Spice Yabbies with Grilled Watermelon


Petite Ruche Blanc 2003

Barramundi

Steamed Fillet of Barramundi with Tomato, Nyon Olive Nage


Chante Alouette 2001

Foie Gras

Crispy Sautéed Foie Gras, Caramelized Banana, Coconut Ice Cream, Sauce Praline


Bernardine 2003 et Barberac 1995

Squab

Roasted Squab with Wild Mushroom, Foamy Sauce of Almond


Mordorée 1992 et Pavillon 1992

Dessert

Vanilla Crème Brulee with Green Apple Sorbet

Beaume de Venise 2003

The Legian Blend Coffee or Selection of Teas - Mignardises


Price and Reservations

Seating is limited and reservations are essential for an evening priced at Rp. 1.2 million per person (approximately US$134) – including Champagne reception, five-course dinner, accompanying wines, and 21% tax and service.

More information or reservations can be obtainedvia the e-mail link provided.



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