A one-night-only French affair

Comfort food: Fine Celeriac Cappuccino with Chanson Chablis AOC 2013, Burgundy.

A FIVE-course French-inspired cuisine complemented by French wines for those who enjoy wining and dining is set to take place tomorrow at The Restaurant, The Club Saujana Hotel & Resort.

The exclusive one-night-only French Wine-Dinner affair is restaurant head chef Alexander Waschl’s effort to introduce the best France has to offer, with wines from Albert Wines & Spirits.

Diners will be taken through each course with an understanding of grape varietal and how it defines the character of the wine thus complementing the course that it is paired with.

Dinner started with a dish of ahi tuna sashimi, served with marinated asparagus, cucumber relish, almond gel and seaweed caviar that resembled a piece of art.

The elegant flavour of Pascal Jolivet Altitude Sauvignon Blanc 2013, Loire Valley, which is light on the palate was my personal favourite that night.

For the sweet tooth: Caramel Chocolate Panna Cotta paired with Camus VSOp Cognac.
For the sweet tooth.Caramel Chocolate Panna Cotta paired with Camus VSOp Cognac.

We were informed that the wine has the delicate nuances of lime, grapefruit, green apple and kiwi.

“The caviar from France and tuna is a nice combination,” he said adding that the freshness of the flavours went well with the pleasant white.

Next, we had fine Celeriac Cappuccino, Truffle Flavoured Milk Foam, Smoked Duck, Brioche Crouton paired with Chanson Chablis AOC 2013, Burgundy.

The pale-gold coloured wine offered the aroma of mango and almond and it was a delight to sip on.

The combination of the duck, crouton and soup, creates a unique feel on the tongue and knowing that celeriac is rich in vitamin C, vitamin K, vitamin B6 and potassium made the meal even more appetising.

By the expert: Waschl putting the finishing touches to the salmon.
By the expert: Waschl putting the finishing touches to the salmon.

“The celeriac is a spring vegetable, a very classic French product and is seasoned with cayenne pepper and salt with butter,” Waschl said.

The Mushroom Stuffed Chicken Leg Roll, paired with Whispering Angel Rose 2013, Provence was our next indulgence.

“The chicken leg is oven-backed for 12 minutes until it is crispy. It is stuffed with mushrooms and herbs such as rosemary, parsley, thyme, garlic, chives, and chervil,” the chef said.

I was drawn to the wine’s beautiful pink hue and appreciated its sweet notes of raspberry and strawberry, which had a clean, fresh finish.

For the main course, diners can choose between the Pan Fried Atlantic Salmon or Medium Roasted Black Angus Tenderloin.

Both are paired with Parmesan cream sauce, spinach cannelloni and vegetable stew, and complemented with Château Grand Pey Lescours AOC St Emillon Grand Cru 2009, Bordeaux.

I opted for the salmon. The portion was generous and the sauce complemented the the fish.

Starters: Sashimi from ahituna paired with Pascal Jolivet Altitude Sauvignon Blanc 2013, Loire Valley.
Starters:Sashimi from ahituna paired with Pascal Jolivet Altitude Sauvignon Blanc 2013.LOire Valley.

Waschl said the wine goes well with salmon as it is a fatty fish, and the 120-day grass-fed Angus from Australia.

Dessert came in the form of the heavenly Caramel Chocolate Panna Cotta, White Chocolate Gel, and Macadamia Nut Shortbread.

I fitted a small morsel of everything into one bite and the combination of the rich yet not too sweet panna cotta, shortbread and the tartness of berries was absolutely wonderful.

To counter the sweetness of the dessert, a strong Camus VSOP Cognac, served in a balloon glass, also known as a snifter accompanied the dish.

“Cognac goes well with caramel,” said Waschl.

The dinner is priced at M240nett.

> THE RESTAURANT @ The Club Saujana Resort, The Saujana Hotel Kuala Lumpur and The Club Saujana Resort, Jalan Lapangan Terbang SAAS, Selangor. (Tel: 03-78431234 ext 6122) Business hours: 6.30am to 11pm daily.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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