Brasserie Les Saveurs - St Regis Hotel - 27th May (Friday) 2022 @7pm

Delight in modern interpretations of contemporary French cuisine focused on the seasonality as well as sustainability of ingredients – with most ingredients locally sourced. The Brasserie Les Saveurs menu curated by the Executive Chef Thibault Chiumenti features traditional French dishes imbued with rich, familiar flavours from France.

Executive Chef: Thibault Chiumenti - France

A native to Vaux-Sur-Seine, commenced his career in Paris where he worked at the Ritz, followed by an opportunity to work with Daniel Boulud at Restaurant Daniel in New York City. After New York, Chiumenti was looking for a change, and he found comfort expanding his horizon and culinary career in Bangkok, where he worked for 10 years before moving to Hong Kong.

Featured Publications:

Hi Life
Epicure Asia
Voilah
Tatler Asia
The Honey Combers
Luxe Society Asia
Exquisite

Live Performance: Pianist

Wine 1: Welcome Drink: - Murganheira Touriga Nacional | Sparkling | 2010 | Doc Beira-Varosa - Vivino Rating 4.3

Wine 2: Casa de Santar Reserva White 2018 - Vivino 4.2

1stDish:

Tuna Tartare, Stracciatella, Lime zest, Avocado, Avruga pearls

Wine 3: EA Rose 2020 - Vivino 3.7

2nd Dish:

Steamed cod fish Cod fish brandade, sautéed artichokes, parsley oil

Wine 4: Quinta dos Lobatos Red 2018 - Vivino 4.1

3rd Dish:

Strigoli pasta Pigeon ragout, fresh tomato, roasted pine nuts, thyme

Wine 5: Quinta da Bacalhoa Cabernet Sauvignon Red 2016 - Vivino 4.2

4th Dish:

Beef Tenderloin Smoked duck foie gras, sautéed Savoy cabbage, capers, beef jus

Wine 6: Javali Old Tawny Port 20 Years Old - Vivino 4.2

5th Dish:

Chocolate Bar Cherry Compote, Crunchy Praline, Roasted Hazelnut

The Wineries

Wine 1: Murganheira Touriga Nacional | Sparkling | 2010 | Doc Beira-Varosa - Vivino Rating 4.3

Intro: This blanc de noirs is made from the Queen of Portuguese red grapes the Touriga Nacional. 2010 was a year where the Touriga Nacional fared exceptionally well.

Region: Beira, Tavora-Varosa D.O.C

Winery: Murganheira

Grapes: Touriga Nacional

Aging: 8 years in bottle with annual batonnage

Tasting Notes: Clear with a fine and persistent bubble release. Light straw salmon colour. Fruity aromas of vanilla and apricot. Sharp freshness and buttery with an extremely mineral nerve.

ABV: 13.4% Serving Temp: 8-10 °C Pairing: Oysters, Smoked Salmon, Soft cheeses, Shellfish, Calamari, Foie gras, Cured meats

Wine 2: Casa de Santar (Dao - South of Douro)

Intro: A classic Dão. A white full of elegance, born to be eternal and timeless, like all classics. With an impressive capacity for evolution in the bottle, this wine is a white for meals, but also a white for sharing. A traditional wine for unforgettable moments.

Region: Dao (D.O.C)

Winery: Casa de Santar

Grapes: 50% Encruzado, 30% Bical, 20% Cerceal Branco

Aging: 6 months on French oak barrels.

Tasting Notes: Defined citrine with greenish tones. On the nose fresh, with predominance in citric, exotic and complexity notes. In the mouth it is fresh, fruity, unctuous, complex and persistent.

ABV: 13.5% Serving Temp: 8-12 °C Pairing: Grilled red & white meats, Fish dishes, Can be used as an appetizer too

Wine 3: Cartuxa (Alentejo)

Intro: The EA range of Adega Cartuxa carry the founders name, Eugenio de Alameida. These are wines that are easy drinking and offer immense value.

Region: Alentejo (V.R)

Winery: Cartuxa

Grapes: Touriga Nacional, Syrah, Castelao

Aging: The wine is kept in stainless steel vats until bottling

Tasting Notes: Pale pink colour with salmon highlights. Very fruity, citrus aromas of candy and elegant notes of ripe strawberry stand out. In the mouth it is intense and full, with a marked acidity and full of fruit. Long finish, with volume and fruits like gooseberry and raspberry.

ABV: 12% Serving Temp: 8-10 °C Pairing: Healthy fish dishes & poultry dishes or at the start of a meal

Wine 4: Javali (Douro)

Intro: Named after a pack of Iberian wolves that roam the vineyard, the Quinta do Lobatos is a boutique biodynamic wine made by the talented team at Quinta do Javali. Only 6666 bottles of this wine was produced.

Region: Douro (D.O.C)

Winery: Quinta do Javali

Grapes: Tinta Roriz, Touriga Franca & Tinta Barroca

Aging: 6 months in old French Oak

Tasting Notes: Intense red color. Nose characterized by notes of ripe red fruits, with a strong presence of strawberry jam and raspberry. The short aging in oak barrels was used only to adjust the aromatic component, being responsible for some spice hints. In the mouth, we highlight the fruity aromas, properly balanced by an elegant structure.

ABV: 13.5% Serving Temp: 16-18 °C Pairing: Paella, Coq-Au-Vin, Chicken Rice, Past

Wine 5: Bacalhoa (Setubal Peninsula)

Intro: Bacalhoa is the name of the palace where the vines for this wine is grown. When we tried this wine, we immediately knew it was coming with us, it has been described as rivaling a more expensive left bank Bordeaux by our wine community in Singapore.

Region: Peninsula de Setubal

Winery: Bacalhoa

Grapes: Cabernet Sauvignon (90%), Merlot (10%)

Aging: 12 months in French Allier Oak Barrels

Tasting Notes: This wine has a deep ruby colour which is semi opaque. Maintaining its classical style, Quinta da Bacalhoa 2016 presents red fruit aromas, combined with wood and spice nuances. In the mouth sensations of red fruits are highlighted and combined with soft tannins. It has a fresh, slightly mineral, elegant and very complex finish.

ABV: 14.5% Decant:1hr Serving Temp:16-18 °C Pairing: Red meats, Cheese, Spicy dishes, Game, Poultry

Wine 6: Javali (Douro)

Intro: When Antonios father-in-law bought the vineyards, it was to make Port wine just the way he liked them. The fully biodynamic range of Port wines were some of the best we tried in Portugal, the kind of wines where one glass was never enough.

Region: Douro (D.O.C)

Winery: Quinta do Javali

Grapes: Tinta Roriz, Touriga Franca, Touriga Nacional, Tinto Cão and Tinta Barroca.

Aging: Minimum 20 years in French Oak Barrels

Tasting Notes: Well-defined golden color. Nose characterized by the presence of dried fruits and figs jam, exotic woods and some orange wisps. Palate marked by long aging in small barrels in the natural conditions of the Douro Region. Stand so the roasted notes, properly balanced by dried fruit, honey and dried figs. The fresh acidity is a constant presence as a way to ensure the persistence of the wine taste.

ABV: 20.5% Serving Temp: 12-14 °C Pairing: Hard & Salty Cheeses like Manchego & Parmigiano Reggiano. Jamon, Foie gras. Pecan Pie, Pear Cake & Chocolate Truffles.

Price Includes a Gift Voucher valued at S$30.00 SGD per person - Special Discounts Available on all curated wines at the dinner up to 18% Off

Premium Wine Add-On Option

Quinta do Javali Tinto Cao 2004

Price: $445.50

Region: Douro (D.O.C) | Winery: Quinta do Javali

Grapes: Tinto Cao (100%)

Aging: 26 months in new French Oak

ABV: 13.5% | Decant: 5hrs+ | Serving Temp: 16-18 °C

Pairing: Wagyu Steak

Tasting Notes

The wine has a deep core and halo with slight brick undertones. The nose of mahogany, chestnut, and cigar box "very ripe." Aromas of spices (nutmeg) and antique leather are released during the aeration process. The tannins' powerful structure complements the acidifying freshness of the RED DOG variety perfectly. A WINE WITH POWERFUL LONGEVITY, without a doubt.

Quinta do Javali Special Cuvee Tinto 2012

Price: $689.50

Region: Douro (D.O.C) | Winery: Quinta do Javali

Grapes: 30+ Varietals from old vines of at least 65 years of age

Aging: 20 months in new and used French Oak

ABV: 14.5% | Decant: 2-4 hours | Serving Temp: 18°C

Pairing: Cold Cuts, Steak

Tasting Notes

The color is dark red with a nearly opaque center. Fruit dominates the nose, primarily ripe black fruit. Floral hints of crushed violet petals can also be unlocked. There are also undergrowth notes and hints of bark aromas, as well as bitter chocolate. The wine is not masked by long aging in high-quality barrels. The structure has a large dimension on the palate, which is supported by good tannins, which contribute to the long persistence of evidence and significant aging capacity.

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