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Vintage Veuve Clicquot Champagne Tonight

by Four Seasons Hotel Singapore on Tuesday, May 29, 2012

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    An exquisite evening of Chinese Chef Alan Chan’s culinary masterpieces paired with vintage Veuve Clicquot Champagne awaits discerning palates at the “Intimate Vintage Champagne Dinner” at Jiang-Nan Chun at Four Seasons Hotel Singapore on May 29, 2012. The event will also be hosted by Veuve Clicquot Senior Winemaker Cyril Brun.

    Beginning with a toast with the signature non-vintage Brut Yellow Label, guests will find the Brut’s crisp flavour a perfect complement to a trio of chilled cherry tomato with lychee water, smoked foie gras with “Ho Sui” pear and toasted almond, and light scrambled egg white. Following that, baked Australian lobster with superior stock and crispy crab claw will be paired with Vintage 2002, which has a richness that is balanced with finesse and delicacy.

    As the dinner progresses, the honeyed sweetness of Vintage Rich 2002 will be enjoyed with miso-glazed black cod served with haricot vert, red kidney beans, shimeji, young lily bulbs and yellow zucchini. In taking on a more modern approach, Chef Chan has discovered that his jasmine tea-smoked Barbary duck magret with wok-fried broccolini and soya-apple sauce will prove a fitting match to the Vintage Rose 2004. The latter has a complex bouquet with a predominant aroma comprising of red fruit in harmony with a hint of spice. Following the serving of crispy noodles with fresh morel mushrooms and shaved summer truffles, the gastronomic experience will wrap up with mango crème brulee with fresh coconut sorbet. This finale will end on a memorable note with the Demi-Sec, a sparkling blend that yields a refreshing sweetness on the palate.

    Priced at SGD 138.00 per person subject to 10 percent service charge and prevailing taxes, the six-course “Intimate Vintage Champagne Dinner” commences at 6:00 pm.

    For reservations, contact Jiang-Nan Chun at (65) 6831 7220 or jnc.sin@fourseasons.com


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    Created on: 05/29/12 | permalink           Share this article:           



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