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    A grand symphony of food & wine

    The abiding love affair between food and wine took centre stage at a wine and dine event hosted by The Olive in Resorts World Genting in December 2017. On a chilly Saturday night, a party of 40 gathered to experience an elegant 6-course meal paired to perfection with some of the most exquisite wines.


    In a collaborative event with Austral Supreme featuring Domaine de Chevalier wines, the 6-course wine dinner was intricately prepared by The Olive’s very own Chef Steven Chou complete with the perfect wine pairing from the prestigious brand to complement each dish. Adrien Bernard, the wine brand ambassador and the son of the owner, Olivier Bernard of Domaine de Chevalier, presented quick briefs on the wines throughout the feast.

    The first course of asparagus, smoked salmon, chives and ikura (fish roe) was paired with the La Petit Lunes Blanc 2015. The elegant white wine accompanied the smokiness of the charred asparagus and smoked salmon to perfection. Chef Steven then served a scallop, sweet corn, seaweed and tomato confit dish pairing it with the medium-bodied Domaine de Chevalier Blanc 2012 wine which brought out the natural sweetness of the scallop. For the third course, the native Bordeaux La Petite Lunes Rouge 2015 wine was highlighted with a rich and decadent foie gras dish that was served with a pancake, pumpkin seeds and wild berries coulis.




    The Domaine de Chevalier Rouge 2006 is a medium-bodied wine with scents of red plum, bergamot, and stewed black tea. The vintage wine from Olivier Bernard himself was served with a sumptuous plate of Wagyu cheek, porcini and morel mushrooms drizzled with an anise glaze. For the following course, wood-smoked lamb, charred carrots served on top of a cauliflower puree and caramelised jus was accompanied by the Domaine de Chevalier Rouge 2000 (Magnum). The broad, lush and sweet wine with the perfuming flavours of red berries, black cherry and spices paired harmoniously well with the smoky and savoury lamb.




    Lastly, for dessert, a 1996 Chateau Guiraud of Sauternes variant which embodies touches of spice and marmalade that segue into a tense, bitter lemon and bitter orange finish was paired with Chef Stevens’s panna cotta, mascarpone cheese, and berries creation. The rich, dark golden dessert wine with hints of peach and honeysuckle gave prominence to the multi-textured and beautifully plated dessert.




    What started out as a cold chilly night took a pleasant turn by the warmth exuding from the heartfelt hospitality, fun and of course from the engaging conversations. Chef Steven had successfully shined the spotlight on the lavish ingredients with finesse, excellent cookery and sophisticated plating. The wines complemented the sumptuous dinner to utmost perfection and indeed it was an all-rounded elegant night crafted superbly by two master craftsmen.

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