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Enjoying a Beach–Side Château in Bali

Château Branaire-Ducru Vertical Wine Tasting and Six-Course Menu Prepared by a Celebrity Chef at the Oberoi Bali on February 16, 2006.

(2/10/2007) As reported on balidiscovery.com [Enrico Wahl Joins Oberoi Bali ], the Oberoi Bali has recently acquired the services of a distinguished European Chef to head its Kitchen. Wahl has extensive experience at several Michelin star-rated restaurants on the Continent as well as a stint of the world renowned Anton Mosiman Private Dining Club in London.

To introduce this talented young chef to the community, Oberoi Bali is offering a lavish six-course tasting menu paired with distinguished Bordeaux Château Branaire Ducru wines at a limited-seating event on Friday, February 16, 2007, commencing with beach-side cocktails at 7:30 p.m.

Joining the very special culinary event will be Patrick Maroteaux, owner of the Château Branaire Ducru, to compare tasting notes and share stories of the wine-making art central to his business.

The Menu

Amuse: Sous vide braised pork belly with cherry tomato and onion marmalade

Red wine poached amberjack with beurre noisette foam and "vinegar highlights"

Château Branaire Ducru, St. Julien 2003

Crépinette of artichoke, duck confit and foie gras with sesame croustillant

Château Branaire Ducru, St. Julien 1999

Seared fillet of Australian Wagyu beef, caramelized root vegetable cassoulet

Château Duluc, St. Julien 2000

Château Branaire Ducru, St. Julien 1996

Gratin of Cabecou Racamadour goat cheese and sea water cooked young potatoes, preserved black truffle

Château Branaire Ducru, St. Julien 1995

Whole baked peach with orange crumble, butter milk and passion fruit sorbet


Château Brainaire-Ducru, Saint Julien

Rated as Fourth Growth under the 1855 classification system of the French Republic, Château Brainaire-Ducru produces a low yield of grapes, a fact attributed to the advanced age of their vines (average 35 years) and the unique demands and stresses of the local terroir.

Originally part of the Château Beychevelle - which still operates just across the road, the current property was acquired by Jean-Baptiste Braneyre in 1680 when it became known as Château Branaire. Owned by various members of the 'de Luc' family for well over a century, some members of the clan were arrested during the French Revolution. It was during this period that the family name changed to Duluc.

In 1824, the main building of the property (not really a Château) was built by Louis and Justin Duluc. The property passed through the hands of succeeding generations of the Duluc family until 1875 when Gustave Ducru became the sole owner. In 1919 the property was sold to Jean-Michel Tapie.

The modern era for Château Branaire-Ducru began in 1988 when the estate was purchased by the Maroteaux family. Patrick Maroteaux is the President of the company and will join the vertical tasting at the The Bali Oberoi on February 16, 2007.

Reservations Are a Must

Seating is strictly limited for this special dinner and wine tasting. Cost including pre-dinner cocktails, the six-course dinner and all wines is only Rp. 990,000 ++ (approximately US$ 132) per person.

Reservations can be made by calling Made Yudiastuti at ++62-(0)361-730361.