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Fine Wine and Dining at The Legian

Special 5 Course Dinner with Distinguished Wines on Thursday, August 26, 2004.

(8/23/2004) In keeping with its established reputation as an innovator in fine dining experiences, The Restaurant at The Legian is hosting a wine dinner on Thursday, August 26, 2004.

An evening presented by the Hotel's Executive Chef, Nam Nguyen, with wines personally presented by Monsieur Philippe Blanc, Managing Director of Château Beychevelle, the evening will feature Chef Nam's carefully presented 5 course menu complimented by wines from Château Beychevelle, Château Beaumont and Domaine Hetszolo - including the famous Tokaj Aszu 5 Puttonyos.

The Wines

• Château Beychevelle - Established by the powerful Duke of Epernon under Henri III, local legend contends that passing ships were expected to lower their flags in homage to the Duke. Thus, "Baissse-Voille" or "lowering the flag" evolved into the name of the region - Beychevelle. Today, passing ships might pause to sample some of the 40-50,000 cases of fine wine produced each year by the 85 hectares of grapes under cultivation at the Château, dominated by Cabernet Sauvignon, followed by Merlot and a small quantity of Cabernet Franc.

• Château Beaumont - Located on the left bank of the Garonne River, between the regions of St. Julien and Margaux, this Château specializes in the Cabernet Sauvignon grape so well suited to the coarse, gravelly soil found there.

• Domaine Hetszolo - One of the world smallest producers of wine, the rare Hungarian wines of this domain were once declared "Vinum Regum Rex Vinorum" ("The Wine of Kings and King of Wine") by Louis XIV. Almost destroyed by pestilence in the last century and in semi-seclusion for 40 years under Communist rule, Domain Hertszolo is quickly re-establishing Tokai Wines as one of the world's best vintages. Harvested as "noble rot" – somewhat shriveled on the vine in late October and November, the grapes are then hand sorted and fermented in oak barrels for several years in the caves of the region.

The Menu

Foie Gras

Confit of Foie Gras with Glazed Baby Carrots, Grapes and Roasted Cantaloupe

Domaine Hétszölö Muscat de Tokaj 2001

Sea Bass

Pan Roasted Fillet of Sea Bass, Spanish Ham, Manchego Cheese, Beans and Black Truffles

Château Beaumont 2000

Wagyu Beef

Rib Eye with Oyster, Celeriac Ravioli, Spinach, Porcini Sabayon

Château Beychevelle 1995

Cheese

Bavarois of Roquefort

Château Beychevelle 2000

Dessert

Citrus Fruit in Fresh Lime Jelly, Margarita Sorbet

Domaine Hétszölö Aszu 5 Puttonyos


Price

The cost of the 5 course menu including wines is Rp. 850,000 per person, (approximately US$ 94), including 21% government tax and service.

Seating is limited. For reservations call Mr. Dino Lokollo, F&B Coordinator at 730 622 (ext. 768) or Email via the link provided.

 

More information: mailto:fb@thelegianbali.com?subject=Via_Bali_Update