7 beautiful wines including 3 vintages of Grand Cru. 5-course meal. You will love it.
When was the last time you truly sat down, sipped your wine slowly, appreciate each whiff of aroma, each tang of flavour and be served with chef-curated lineup of dishes?
On 11th March 2017, be delighted by Philippe Blanc, the Managing Director of the Château Beychevelle, who will share the winery's history, secrets and, most importantly, 7 beautiful wines, 3 of which are Grand Cru, coming directly from the estate’s cellar, along with their 2nd and 3rd labels.
Chateau Beychevelle is one of the most-sought after estate from the St Julien village’s in the Medoc region of Bordeaux. With a history dating back to the 16th Century, when the Duc d’Eperon, a French Admiral built one of the most beautiful Chateau of the region, and were already producing outstanding wines.
The Chateau, classified as 4th Grand Cru Classe, is a benchmark in the region, producing powerful and concentrated wines, yet balanced with an incredible smoothness and and subtlety that only the Great Grand Crus can offer.
During this wine dinner, guests will be served with an exquisite set of dishes, specially prepared and created by Soleil Chef.
What to expect at this dinner:
1. A beautiful 5 course dinner prepared by Chef Evert Onderbeke of Soleil Restaurant
2. Taste 7 Chateau Beychevelle wines including 3 Grand Cru
3. Meet Philippe Blanc, the Managing Director of the estate
4. Mingle with other wine loving individuals
What to expect at this dinner:
1. A beautiful 5 course dinner prepared by Chef Evert Onderbeke of Soleil Restaurant
2. Taste 7 Chateau Beychevelle wines including 3 Grand Cru
3. Meet Philippe Blanc, the Managing Director of the estate
4. Mingle with other wine loving individuals
Full Menu
Chef’s Dish - Marinated crabmeat Cucumber, green pea, grapefruit
Wine - Grand Bateau Blanc
****
Chef’s Dish - Intermezzo Wine
Wine - Grand Bateau Rouge
****
Chef’s Dish - Beef tongue maccarello Beetroot, radish, crispy capers
Wine - Amiral de Beychevelle 2013
Wine - Amiral de Beychevelle 2008
****
Chef’s Dish - Slow cooked stuffed Guinea Fowl, Black trumpet risotto
Wine - Chateau Beychevelle 2009
Wine - Chateau Beychevelle 1999
****
Chef’s Dish - Braised Veal shank Lemon and garlic trofie, roasted fennel
Wine - Chateau Beychevelle 2013
****
Poached Peach Vanilla panna cotta, Bellini sorbet
****
Date: Saturday 11th March - 7pm
Venue: Soleil Restaurant
Lot 7 & 8 Damansara City Mall Jalan Damanlela, 50490 Bukit Damansara
Limited seats available
SALE Price: RM358
Normal Price: RM388
Normal Price: RM388
More about the wines you’ll enjoy at this dinner:
Ever since it was first produced, and down through the various vintages, Château Beychevelle has reflected the elegance and finesse of Saint Julien's finest terroirs.Graceful and complex, with a tremendous aromatic richness, Château Beychevelle is made from the best plots in the vineyard and undergoes a rigorous selection process. It reveals its character after about ten years, and can be kept for several decades, depending on the vintage.
The rigorous selection process undergone by the grand vin results in the creation of its younger brother, Amiral de Beychevelle. Despite being made from young vines, Amiral de Beychevelle benefits from the same growing techniques, meticulous sorting, and traditional barrel ageing.It has the same elegance and finesse as its older brother, but reveals its character more quickly, offering wine-enthusiasts the full vivacity of its youth. It can be kept for up to fifteen years, depending on the vintage.
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The Venue: Soleil Restaurant & Wine Bar
In December 2016, Soleil has moved to a new location. Its 4000 sq ft home is at Damansara City Mall located in Damansara Heights. Whilst continuing to maintain its fine dining roots complete with two new private dining rooms, Chef Evert Onderbeke has created a new casual dining menu at a much expanded bar section. This includes an Alfresco area and the Chef’s Table comprising 5-seat dining area which allows a bird eye view of Chef Evert preparing his award winning creations.
Soleil [pronounced Soh-lay], means Sun in French is a restaurant located in section 17, opened in August 2013. Serving mostly modern European cuisine with subtle Asian influence, the restaurant boasts a plethora of fresh imported and local seafood options as well as other delectable items including a small selection of meats and pastas on its menu.
Soleil continues on their journey to serve guests with its best curation of dishes in a beautiful setting, perfect for enjoyable and memorable dining.
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