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

Tel:
++62 361 286 283

Fax:
++62 361 286 284

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

U.K. Fax:
++44-20-7000-1235

Australian Fax:
++61-2-94750419

24h:
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When Piedmont Meets Catalonia

The Food of Spain and Wines of Northwest Italy Join Forces at the St. Regis Baliís Kayuputi Restaurant on Friday, April 26, 2013.


(3/24/2013)

The St. Regis Bali will feature featuring two high-calibre wines of Piedmont: Matteo Correggia and Elio Altare Wines, at the Kayuputi Restaurant in combination with a 6 course degustation dinner created by a talented guest chef from the Sheraton Mallorca Arabella - Rafael Sánchez.

Click Image to Enlarge

Carefully paired, the six Catalonian courses will accompany the wines of Matteo Correggia and Elio Altare that will be introduced by Chief Sommelier Harald Wiesmann who will be joined by Silvia Altare, the owner and producer of Elio Altare, and Sara Palma, the spokesperson of the Matteo Correggia Winery.

Matteo Correggia Winery

The Matteo Correggia winery was established in 1985, inspired by its founder and namesake to make great and memorable wines from the Roero a region. Now, 12 years after Matteo’s death, his wife Ornella continues to carry forward her husband’s philosophy, working with their children and staff.

Sara Palma, one of the eight people working at the winery, grew up in the Roreo countryside surrounded by nature. Sara travels to Bali to share he unique perspective for both the Matto Correggia Winery and its incredible terroir.

Elio Altare Wines

Also in Bali will be Elio Altare – an icon of Piedmont region. Elio Altare is among the small handful of producers that ushered a revolution in a quality revolution that has brought international acclaim to the wines of Barolo in the early 1980s.

The farm is still today family managed, under Elio’s supervision and his daughter, Silvia. Work on 10 hectares with an average production of 60.000 bottles.

Chef Rafael Sánchez

Born in Badalona, Chef Rafael Sánchez acquired professional experience at a variety of restaurant before joining the kitchen team he now heads at the Sheraton Majorca in 1996.

In every kitchen under Sánchez’s control the mantra is to always serve the freshest, best quality products, offering a diverse array of forms and preparation methods. Rafael Sánchez explains his approach to cooking, saying: "We prepare foods which are in harmony with the seasons, showing a deep respect for our environment. We take great care to cook each and every product only up to the precise point at which it is done to perfection. Our cuisine is in tune with the times."

When Piedmont Meets Catalonia

The evening commences with a cocktail and canapé reception at the Kayuputi Champagne Bar at 7:00 pm, followed by dinner at 7:30pm at Kayuputi Restaurant Mezzanine level.

WINE DINNER MENU
Kayuputi Restaurant
Friday, April 26, 2013
St. Regis Bali


Amuse-bouche

+ + + +

Couscous crusted of langoustine
Served with seasonal fruits salad and harissa cream
Arneis, Matteo Correggia, Roero,
Canale d’Alba, Piedmont 2011

+ + + +

Cream of potato and red wine velvet
Served with butifarra
Nebbiolo d’Alba- LaVal Dei Preti,
Matteo Corregia Roero, Piedmont 2009


+ + + +

Grilled Atlantic scallops
With garden vegetables, beetroot
and Swiss chard sauce
Nebbiolo, Barolo, Elio Altare,
La Morra, Piedmont 2007

+ + + +

Veal medallion
Served with slow braised veal cheek,
celery crêpes filled with seasonal mushrooms,
potato ragout and Barolo meat jus
Nebbiolo, Barolo Vigneto Arborina, Elio Altare,
La Morra, Piedmont 2007


+ + + +

Chef’s selection of finest Italian cheese
Served with caramelized walnut
and red wine pear compote
Barbera, Roero, Matteo Correggia,
Canale d’Alba, Piedmont 2009

+ + + +

Chocolate cupcake served with light crème brûlée
Blueberry compote and blueberry sherbet
Dolcetto d’Alba, Elio Altare,
La Morra,Piedmont 2010

+ + + +

Coffee or tea
Mignardises

Cost and Booking

Dinner including wines Rp. 1.5 million net per person (US$150)

Dinner including wines is at Rp. 1.500.000 net per person (US$150). Reservations are essential.

For more information telephone ++62-(0)81558 100 482.

For reservations telephone ++62(0)361-3006786 or [Email

 


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