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Your Chateau in Bali

Chateau Angelus Wines at St. Regis Bali Wine Dinner Friday, November 18, 2011.

(10/27/2011) The St. Regis Bali presents another in its series of fine dining and wine evenings on Friday, November 18, 2011, via a Chateau Angelus Wine Dinner with a sumptuous degustation menu prepared by Executive Sous Chef Agung Ardiawan and Chef de Cuisine, Kayuputi, Agung Gede accompanied by the wines of Chateaux Angelus, Bellevue and La Fluer St. Georges carefully paired by the resort’s Chief Sommelier, Harald Wiesmann.

The limited seating dinner will be joined by owner of Chateau Angelus, Hubert de Bouard de Laforest, who will share his generational knowledge of the fine wines of Bordeaux wines produced by his family.

The evening will commence at 7.00pm with cocktails complemented with canapés at King Cole Bar and continues with dinner in the Astor Ballroom at 7.30 p.m..

Angelus

Chateau Angelus – the well known estate name of the wines to be featured was born from the Angelus bells of all three of the town’s churches : chapel at Mazerat, the church in Saint-Martin de Mazeret and Saint-Émilion

The 23.5-hectare estate has been owned by the Boüard de Laforest family since in 1909.

On hand to co-host the dinner in Bali is Hubert de Boüard de Laforest who joined the family business at Angélus in 1976. The estate has been classified as a Premier grand cru classé B since 1996, and was previously classified as Grand cru classé.

Menu

Amuse Bouche
Méchoui of yellow fin tuna toro
tomato basil salsa and oven dried tomato vinaigrette


Château Bellevue Grand Cru, Pradel de Lavaux/
Boüard de Laforest, Saint-Émilion
Merlot & Cabernet Franc 2008

+ + + +

Butter glazed half lobster tail
Served with oxtail ravioli, shaved black truffles
and vanilla pomerol foam

La Fleur de Boüard, Château La Fleur St.
Georges, Hubert de Boüard de Laforest
Lalande de Pomerol Merlot, Cabernet Franc &
Cabernet Sauvignon 2007

+ + + +


Quail and foie gras ballottine
pistachio crusted quail drum stick, dehydrated
raspberry and merlot meat reduction


Le Plus de La Fleur de Boüard, La Fleur St.
Georges, Hubert de Boüard de Laforest Lalande
de Pomerol Merlot, Cabernet Franc & Cabernet
Sauvignon 2007

+ + + +


Medallion of venison filet
with slow braised venison shank in Cabernet
Franc, honey glazed chestnuts celeriac purée,
Brussels sprout petals and coffee infuse venison meat essence


Château Angélus Premier Grand Cru Classé B,
Hubert de Boüard de Laforest Saint-Émilion
Merlot, Cabernet Franc & Cabernet
Sauvignon 2000

+ + + +

Texture of French cheese
served with wine fig compote, dates and walnut bread Melba

Château Angélus Premier Grand Cru Classé B,
Hubert de Boüard de Laforest Saint-Émilion
Merlot, Cabernet Franc & Cabernet
Sauvignon 2006

+ + + +

Quenelle of Valrhona manjari ice cream
caramelized poached pear, brioche perdu
cinnamon, chestnut soup

Château Angélus Premier Grand Cru Classé B,
Hubert de Boüard de Laforest Saint-Émilion
Merlot, Cabernet Franc & Cabernet
Sauvignon 1998

+ + + +

Tea or coffee
Praline

Rp. 1.800.000 Net (US$200) per person includes pre-dinner cocktails, six-course menu with paired wines

Seating is limited and reservations are essential. For information and bookings call ++62-361-300-6112 or by [email]