Where: Aurum, Blk 3C, The Cannery, Clarke Quay, #02-03

When: Saturday, 31st May 2008, from 12.30 pm to 5pm

Price: S$130 nett/pax

Menu:

Aperitif
Cremant de Bourgogne, A. Ponelle

Parmesan Fluid “Sandwich”
Watermelon Caviar * PX
Liquid of Jabugo Ham
Floc de Gascogne White

Sous Vide of Scottish Salmon
Citric minestrone, cucumber salad, trout roe
Hot-Pot Foie Gras “Savory Coffee”
Champignon, fizzy grapes, Bordelaise foam
Cheverny, Domaine du Salvard 2006

Golden Shiitake Soup
Langoustine tempura & instant olive oil noodles
Morning Catch, Coral Trout a la Plancha
Black rice “carbonara” Hermitage red wine sauce
Arboise Trousseau, Rolet Pere & Fils 2003

Slow Cooked Lamb Shoulder
Provençale vegetables, lemon puree, mustard mint jus
Allees de Cantermerle 2002

Fourme d’ Ambert
Ingot of passion, hazelnut puree, petite salad
Floc de Gascogne Red

By Paul Hunter

To be read with the menu.

Tomato Gazpacho

Wolfberger Rosé NV. Cremant d’Alsace 12% alc.

Cremant is the word the French use for a sparkling wine produced outside the Champagne region.

This wine was made from the Pinot Noir grape, it had a light pink colour and a light body, good fruit & high acidity with nice fizz (mousse) and fine long lasting bubbles (bead).

It appeared to be well liked and in great demand as a starter.

The Mushrooms

With the mushrooms we had a Bandol rosé from Provence (see TE #83 notes) Domaine Bunan, Moulin Des Costes, 2006, 13.5% alc.

A dry rosé, pale pink/brown colour with little aroma, soft fruit on the palate and a dry acid finish.

The Duck

A dry white wine from southern Rhône was served with the duck: Camille Cayran, La Réserve, 2005, 13.5% alc. Cairanne, Côtes de Rhône Villages, Grand Vin de la Vallie du Rhône. Cairanne is considered the best of the 20 villages in the appellation of the Côtes du Rhône Villages.

The label stated a blend of Grenache Blanc, Roussane, and Clairette Bourboulenc: Roussanne gives body, Grenache gives subtle fruit, and Clairette adds acidity & aroma to the blend.

The wine was a bright gold colour, a hint of oak on the nose and a well balanced fruit/acid palate and finish.

The Scallops

Another white wine was enjoyed with the scallops: Blanc de Blanc - Sec (dry) Chateau Talbot Caillou Blanc, 2005, 13% alc.

Good bright yellow/gold colour with vanillan oak and fruit on the nose followed by a big fruity palate and a soft tannin/acid finish.

Chateau Talbot is better known for its good value reds. Parker rates this white wine as ‘good’, it is made from the Sauvignon grape.

The Beef

With the beef came the first red wine; a Super Tuscan Sangiovese: Risecoli Saekulum, 2001, 13.5% alc. This is required by Italian Indicazione Geografica Tipica to be 75% Sangiovese and can have some Cabernet, Merlot and Shiraz blended.

The wine was a dark murky red colour, probably unfiltered (no sediment detected.) A balanced fruit/oak nose with rich sweet fruit on the palate, and grippy tannins with a clean acid finish.

This wine is maturing well and will last for several more years.

The Cheese

A Burgundy, Gervrey Chambertin. Côtes de Nuits, Albert Ponnelle, 2005, 13% alc. This appellation includes some of the most famous Burgundies.

A dull ruby colour with some fruit hidden beneath a big oaky nose. Soft fruit and acid on the palate followed by a strong tannin finish. This wine is good drinking now and will keep.

The Chocolate

The dessert wine was a Swiss chocolate liqueur – Cresta Liqueur, 17% alc.

The bottle stated: ‘a delicate liaison between finest Swiss chocolate and smooth fresh cream.’ The rich cream somewhat overwhelmed the classic dessert and disguised the high alcohol.

Where: Redhouse at the Quayside, #01-13/14, The Quayside, 60 Robertson Quay, Singapore 238252

When: Saturday, 26 April 2008, from 12.30 pm to 5pm

Price: S$130 nett/pax

Menu:

Aperitif
Champagne Gonet Rose Brut NV

Sauteed fresh Scallops with Celery
Runchet , Bianco de Merlot Tamborini 2005, Ticino,

Traditional Double-Boiled Shark’s Fins with Chicken in ClayPot
Cold Lobster Salad
Domaine S Dagugeneau Pouilly Fume 2006, Loire Valley

Steamed Sea Garoupa in Superior Sauce
Sliced Abalone and Sea Cucumber with Vegetables
Chorey, Les Beaune 2004, Rarosses Anjoux, Burgundy

Chili Crabs with Deep Fried Bun
Chateau Les Inferets, 2004, AOC Corbieries

Red House Seafood Fried Rice
Chateau Charmail, 2004, Haut Medoc, Cru Bourgeoise Superieur

Chilled Mango Pomelo in Light Sago
Josmeyer, Marc , Alsace

Where: Dolce Vita, Mandarin Oriental, Singapore, 5 Raffles Avenue, Singapore 039797

When: Saturday, 29th March 2008, from 12.30 pm to 5.00 pm

Price: S$130 nett/pax

Menu:

Tomato gazpacho
Cremant d’Alsace Rose
Wolfberger NV

The Mushrooms
Sautéed of wild mushrooms, Arrugula, dried tomatoes and candy of black truffle
Moulin des costes, Bandol 2005

The Duck
Clear and fragrant consommé with celery and baby carrots, served with a toast of duck liver and Parma Ham
Cairanne white 2005 grande reserve

The Scallops
Pan fried with fresh thyme and garlic, Mediterranean couscous, confit of sweet pepper and shellfish emulsion
Caillous blanc de chateaux Talbot 2005

The Beef
Confit of beef cheek, Potato gratin, shallots, sautéed of lard and mustard
Riseccoli Saekulum 2001 (Super Toscan)

The Tomme cheese
Age Tomme de Savoie, and dried fruits condiment,
Albert Ponnelle

The chocolat
Jivara Chocolate delight with pralines, sesame tuile and passion fruits jelly
Chocolate Swiss liqueur

Freshly Brewed Coffee, Decaffeinated Coffee
The Mandarin Oriental Selection of Teas

By Paul Hunter

The aperitif wine was a Brut de Rosé from Bandol, a Provence appellation on the Mediterranean coast. Bandol is famous for its Rosé which some consider the best produced in France. It is made from at least 50% of the Mourvèdre grape (also known as Mataro). This aperitif was served very cold and was most refreshing. It had a pinkey / brown colour. The soft fruit was well balanced with light acid & tannins. A great start to the lunch.

The first white wine was a 2003 Chardonnay from Rully in the Cote Chalonaise appellation in southern Burgundy. The wine was a classic green / gold colour with oak & fruit aromas & a buttery, metallic palate followed by a clean acid, fruit finish. The aromas and flavours developed in the glass as the wine warmed up – it was served almost too cold. A good match with the seafood dishes.

The next white wine was from the Crozes – Hermitage appellation in northern Rhone. A 2001 blend of Marsanne and Roussanne grapes by Matiniere – Ferraton. This wine was also served very cold which probably suited the big fleshy style of wine. A bright gold colour with fruit and mineral aromas & palate, followed by a crisp acid finish.

We were then treated to three excellent reds. First was another Bandol, 2002 Mas De La Rouviere. A blend of Mourvèdre, Grenache and possibly some Cinsault. Dark red colour, oakey aromas, fruity / acid palate & a strong tannic finish.

Then on to Italy and the wine region of Piedmonte in the north west which includes the city of Turin. Nebbiolo, Barbera and Dolcetto are the top red grapes of the region & produce the finest wines. First served was a 2004 Babera Butti (Revertito, Morandini). Bright deep red colour with a pinkey rim, oak dominant nose (these wines have a mandatory minimum time in oak) and mouth filling sweet fruit (raspberries?). A clean balanced acid and tannin finish.

Next came a Barolo, made from the Nebbiolo grape, which to many is the king of Italian reds. This was a 2003 from Reverito, Morandini. Bright red colour. A big wine with a lot of complexity on the nose and palate. Plenty of oak, rich fruit and acid with a long tannin finish. Will be even better in 10 years time.

These reds were an easy match with the beautifully cooked and presented rack of lamb.

Finally we had an interesting dessert wine. A 2004 Ballerine Surmature by F & D Giroud, Valais, Switzerland. Ballerine is an ‘assemblage de cepages blanc’ – a white blend, mostly late picked Chardonnay. ‘Surmature’ means overripeness, caused by leaving the grapes on the vine longer to concentrate the sugar and diminish the acid. The wine was light and fruity which went well with the dessert Trio.

Can be found here.

We had a smashing time.

Can be found here.

We raised over $10,000 in contributions in support of The Breadline Group.

Where: Esmirada at Orchard, 442 Orchard Road, #01-29, Orchard Hotel, Singapore 238879

When: Saturday, 23rd February 2008, from 12.30 pm to 5.00 pm

Price: S$130 nett/pax

Menu:

Garlic Bread
Aperitif: Brut de Rose (Bandol, Provence)

Iced Tomato Soup
White Wine: Rully 2003 (Burgundy, Moillard)

Carpaccio Scallops & Prawns, Croustillant Aubergines Caviar & Sun Dried Tomatoes
White Wine: Crozes-Hermitage 2001 (Rhone, Matiniere-Ferraton)

Oven Baked Black Cod, Milanese Risotto, Saffron Mussels Broth
Red Wine: Mas De La Rouviere 2002 (Bandol Provence, Bunan)

Sherbet with Alcohol

Roasted Stuffed Mushrooms Rack of Lamb Mille Feuille Polenta & Zucchini
Red Wine: Barbera Buti 2004 (Reverdito, Morandini)

Trio of Mediterranean Desserts
Dessert Wine: Ballerine Surmature 2005 (Giroud, Valais)