1er Cru Chablis & 1er Cru Pommard with Dinner.

The place for all things wine, focused on serious wine discussions.

Moderators: Jenise, David M. Bueker, Robin Garr

1er Cru Chablis & 1er Cru Pommard with Dinner.

Postby Noel Ermitano » Sun Feb 24, 2013 10:56 am

Tuesday the 15th January 2012, I attended a dinner at The Tivoli hosted by Charisse Chuidian, the Mandarin Oriental Manila's Director of Communications, for Alicia Sy, Cyrene dela Rosa, Sanjeeb Gopaldas, and I. We had the Tivoli's current dégustation menu (which changes quarterly as I understand). As I usually do, I brought my own bottles of wine to dinner.

Image
The Menu

Image
Nice enough bread selection, flavored butters, & creamy liver pâté.

Image

Starting with the rustic Pâté de Campagne amuse bouche, I opened a bottle of 2009 Domaine Laroche Chablis Premier Cru Les Fourchaumes Vieilles Vignes - a bit tight at first from the ice bucket, it fleshed out as it warmed in glass, showing nicely ripe apple and pear with an underlying cold stone theme, citrus and orange rind surfacing just past mid-palate and extending into the moderate finish. Clean, decent purity, moderate steel and mineral profiles. Nicely balanced 1er cru Chablis.

Image

With this wine, we continued through the above depicted 1st course - a duo of seafood - Orange & Crab Meat Canelloni, and, Sea Urchin & Salmon Roe on a Baguette Slice, adorned de riguer with microgreens. Quite pleasing. The notably fresh sea urchin's creamy nuttiness was nicely cut by the salmon roe's inherent saltiness, the microgreens adding herbaceous complexity. The mentioned Chablis went better with the crab meat canelloni, but was muddled by/with the more complex sea urchin & salmon roe.

Image

The 2nd course was Quail Consommé with a Watercress & Shallot Wonton, the bowl streaked with concentrated earthy, sweetish Onion Reduction. A graceful soup course, delicate and subtle, yet the flavors made a statement.

Image

The 3rd course: Scallop "à la Plancha" with a Warm Green Lentil Salad & Citrus Butter Sauce. Very well executed, the microgreens adding nice touches in complexity, not only visually. I only wish the portion was bigger. Other than that, I was quite impressed.

Image
Charisse & Executive Chef Rene Ottlik.

Image
Lemon Sorbet

Image

The 4th (main) course was Australian Veal Tenderloin, Pan-Fried Veal Sweetbread, with Olives, Polenta, & Mushrooms, with which I opened a 2002 Louis Jadot Pommard Premier Cru Epenots - decanted for aeration for around 1½ hours by the time it was served. The Epenots lieu dit is a few kilometers west-southwest of the old town of Beaune in the Côte de Beaune, its wines are generally heavier boned, deeper in fruit, and a bit rustic.

The subject wine, after breathing, was a few notches over medium-bodied, displaying moderately smoky, minerally, well-ripened black cherry, dark plum, raspberry, slight tomato topnote, bit of anise, hint of pine needles, cedar, and oak spice. Underlying suggestions of ceps. It's healthy acidity lent good cut to the beef and earthy sweetbreads. Pretty good, though not exciting, it did do its job nicely enough.

Image
The 5th (dessert) course was Cinnamon Parfait with Rum-Marinated Figs & Chocolate Ravioli.

Image

The second dessert was quite entertaining: named "Chocolate Surprise", it is a ball of chocolate generously bathed with chocolate sauce with puddles of passion fruit.

Image

Inside the ball lay passionfruit mousse on a spongecake base. Together with the rich dark chocolate sauce, it was quite delicious. I really enjoyed the chocolate's interplay with the passionfruit/citrus flavors. Loved it. I felt like a kid again.

Image
Friandises

Image
Sanju, myself, Alicia, Cyrene, & Charisse

The above discussed menu is approximately Php3800+ per person and, as I recall, is available only during dinner service - a fair enough price for the dishes, relaxed, elegant ambiance, and crisp, attentive service. For so long as I am allowed to bring my wines, I'm game for another go at this. Thanks again to Charisse for the dinner. Until the next!
User avatar
Noel Ermitano
Wine guru
 
Posts: 833
Joined: Mon Sep 10, 2007 3:28 am

Re: 1er Cru Chablis & 1er Cru Pommard with Dinner.

Postby David M. Bueker » Sun Feb 24, 2013 11:12 am

Looks like an amazing meal...as usual. :mrgreen:
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
User avatar
David M. Bueker
Riesling Guru
 
Posts: 21980
Joined: Thu Mar 23, 2006 12:52 pm
Location: Connecticut

Re: 1er Cru Chablis & 1er Cru Pommard with Dinner.

Postby Bob Parsons Alberta » Sun Feb 24, 2013 5:56 pm

The desserts look and sound delicious! :wink:
User avatar
Bob Parsons Alberta
aka Doris
 
Posts: 9497
Joined: Tue Mar 21, 2006 4:09 pm


Return to The Wine Forum

Who is online

Users browsing this forum: Majestic-12 [Bot], Yahoo [Bot] and 7 guests