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Sincerely from Sancere

Pascal Jolivet Wine Dinner at The St. Regis Bali Resort on Friday, July 5, 2013.

Bali News: Bali, Indonesia, St Regis Resort Bali, Kayuputi Restaurant, Pascal Jolivet, Chef Agung Gede, sommelier Harald Wiesmann, Clément Malochet, fine dining
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The St. Regis Bali has prepared another evening in its series of unique and remarkable dining experience at its Kayuputi Restaurant featuring wines from the Loire Valley and The House of Pascal Jolivet on Friday, July 5, 2013

The evening begins with a cocktail and canapé reception at the Kayuputi Champagne Bar at 7:00pm, followed by an exceptional 6-course degustation dinner at 7:30pm by chef de cuisine Agung Gede. 
Each course will be paired with elegant vintages of fresh, fruity and crisp wines of the House of Pascal Jolivet presented by the resort’s award-winning sommelier, Harald Wiesmann, together with Clément Malochet, export director of Pascal Jolivet Wines.
The House of Pascal Jolivet is one of the youngest and most dynamic in the Loire Valley. Founded in 1985 and specializing in Sancerre and Pouilly-Fumé wines, Pascal Jolivet has quickly gained a leading position with the Michelin-star restaurants of France. 
Pascal owns an estate of more than 40 acres evenly divided between two appellations. He believes strongly in letting nature make the wine as much as possible, seeking to tame the more aggressive qualities of the Sauvignon Blanc variety. 
His wines show the benefits of stainless steel vatting with naturally occurring yeasts. They are fermented cool rather than cold and are left of their lees for four to six months, gaining subtle but complex aromas as a result. 
Dinner including wines is at Rp. 1.500.000 net per person (US$150)
House of Pascal Jolivet Dinner
Friday, July 5, 2013
St. Regis Resort Bali – Kayuputi Restaurant

Tartar of yellow fin tuna 
Sea grapes, Sturia Caviar, pickled cucumber, 
Sumbawa Gracilaria seaweed, micro cress, 
chilli espelette and citrus vinaigrette sphere
Sauvignon Blanc, Attitude Vin de Pays du Jardin de la France, Chevery, Pascal Jolivet, Loire, France 2011 
Medallion of octopus 
Parsley coated of Alaskan crabmeat dumpling, 
salmon roe and crustacean gold liquid 
Sauvignon Blanc Poully Fumé, Pascal Jolivet, Loire, France 2011
Quick-seared deep-sea scallop
Rabbit agnolotti, purple potato tuile and 
lemongrass – Parmesan foam
Sauvignon Blanc, Sancerre Pascal Jolivet, Loire, 
France 2011
Quick-seared Sauvignon Blanc-brined of veal fillet
Herbs-butter poached of lobster medallion, 
pickled pearls shallot, seasonal mushrooms, 
white truffle infused Sauvignon Blanc emulsion and sage air
Sauvignon Blanc, Indigène Pouilly Fumé Grand Cuvée, Pascal Jolivet, Loire, France 2010
Composition of goat cheese
Goat cheese cruler with dollop of fig, extra virgin olive oil marinated goat cheese with poached pear
Sauvignon Blanc, Exception Sancerre, Pascal Jolivet, Loire, France 2010
Crispy pistachio gateaux
Ispahan sherbet, yoghurt ravioli, candied rose, 
raspberry coulis
Sauvignon Blanc, Exception Sancerre, Pascal Jolivet, Loire, France 2005
Coffee or tea 
Reservations are essential. Telephone +62-(0)361-300 6786  or [Email Kayuputi Restaurant ]  

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