在Vintage 雜誌 2006 Winter edition 裡面提到今年二月六日起連續五天在泰國的The Dome 將舉辦第二屆的Epicurean Masters of the World 國際首席名廚大會, 這一次請來多達7位Michelin 3星級的主廚來展現他們的廚藝.其中壓軸是二月十日的一場超級奢華晚宴. 這一次去香港順便去Berry Bros and Rudd 逛逛時才知道餐點與搭配酒品資料已經出來了(BBR 提供整個大會的酒品). 以下是這次餐酒會的餐酒資料:
1. Creme Brulee of foie gras with Tonga beans (由Alain Soliveres - Taillevent Paris精心準備)
搭配酒款: 1990 Louis Roederer Cristal
2. Tartar of Kobe beef with Imperial Beluga caviar and Belon oyster (由Antoine Westermann’ Buerehisel, Alsace精心準備)
搭配酒款: 1995 Krug Clos du Mesnill
3. Mousseline of "pattes rouges" crayfish with morel infusion (由Alain Soliveres準備)
搭配酒款: 2000 Corton-Charlemagne, Domaine Jean Francois Coche-Dury
4. "Tarte Fine" with scallps and balck trufflees 由Antoine Westermann 準備)
搭配酒款: 1996 Le Montrachet, Domaine de la Romanee Conti
5. Britanny lobster ’Osso Bucco’ (由Jean-Michel Lorain - La Cote St. Jacques, Burgundy精心準備)
搭配酒款: 1985 Romanee-Conti, DRC
6. Risotto with white Alba truffles "Enoteca Pinchiorri" (由Annie Feolde Enoteca Pinchiorri Florence精心準備)
搭配酒款: 1961 Chateau Palmer
7. Saddle of lamb "Leonel" (由Marc Meneau - Vezelay L’Esperance, Burgundy精心準備)
搭配酒款: 1959 Chateau Mouton Rothschild
Sorbet Dom Perignon
8. Supreme of pigeon en croute with Perigord truffles (由Heinz Winkler La Pergola Italy精心準備)
搭配酒款: 1961 Chateau Haut Brion
9. Selection of fine cheeses
搭配酒款: 1955 Chateau Latour
10. Imperial gingerbread pyramid with caramel and salted butter ice-cream ( 由Jean - Michel Lorain Heinz 準備)
搭配酒款: 1967 Chateau d’Yquem
價格: 泰銖100萬 (美金約2萬5千元) + 10% service charges and applicable government tax.
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