Ong Chin Huat gets a taste of the best M.Chapoutier wines at an exclusive dinner at Prime in Le Méridien Kuala Lumpur.
A prestigious winemaker in the Rhone region of France since 1808, Maison M. Chapoutier produces wine from appellations from across the Rhone region, but it is their top Hermitage wines, both red and white, that Maison M. Chapouiter receives the most recognition.
A descendant of the founder, Michel Chapoutier, started early in the family business at 26 years of age and has grown the business to what it is today, forgoing the signature taste and creating a repertoire associated with the different terroirs instead.
Maison M. Chapoutier was also the first wine producer to introduce braille on its label back in 1994, earning itself a star among those visually impaired.
To showcase the exquisite taste and quality of Maison M. Chapoutier’s variety of wines, a wine dinner was held at the refined ambience of Prime Restaurant in Le Méridien Kuala Lumpur, where a special five-course menu created by executive chef Antoine Rodriguez was paired with wines from Maison M. Chapoutier.
Also present was Edouard Payot, the Export Director for Africa, Asia and the Middle East, who was on hand to introduce the different wines on offer and share his expert knowledge on wine pairing.
While guests mingled at the reception of Prime, a mouth-watering selection of canapes was served – Igor Caesar salad, Beef tartar, Lobster & Foie Gras, Mayo Foam, Celery and Micro Herbs with the light and refreshing and elegant M. Chapoutier Luberon “La Ciboise”.
Starters consisting of Torched Hiramasa Sashimi, Trout Roe, Bottarga with Honey Lemon Dressing and Shiso Cress were served with M.Chapoutier’s firm and silky Cotes du Rhone “Belleruche.”
An In-Between Course of Tartiflette Ardechoise, French Potato “Au Gratin”, Smoked Duck, Shallots Fondue and Reblochon Crust was served with M.Chapoutier Cotes du Roussillon Occultum Lapidem which was rich and fresh while the main course of Grilled Aged Beef with Horse Radish Butter Milk, Onion Wedges, Truffles, Sautéed Mushroom and Ciboulette was paired with the full-bodied and spicy M. Chapoutier Gigondas.
Finally, a dessert of Caramelised Apple Cheese Cake with Fresh Berries, Coulis and Almond Milk Ice Cream was accompanied by the aromatic M. Chapoutier Muscat Beaumes de Venise.
For further information on Prime, please visit www.lemeridienkualalumpur.com
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