Brasserie Les Saveurs - St Regis Hotel - 27th May (Friday) 2022 Available Times 6:30pm - 7:00pm - 7:30pm - 8:00pm
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.
Hi LifeEpicure 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
Tuna Tartare, Stracciatella, Lime zest, Avocado, Avruga pearls
Wine 3: EA Rose 2020 - Vivino 3.7
Steamed cod fish Cod fish brandade, sautéed artichokes, parsley oil
Wine 4: Quinta dos Lobatos Red 2018 - Vivino 4.1
Strigoli pasta Pigeon ragout, fresh tomato, roasted pine nuts, thyme
Wine 5: Quinta da Bacalhoa Cabernet Sauvignon Red 2016 - Vivino 4.2
Beef Tenderloin Smoked duck foie gras, sautéed Savoy cabbage, capers, beef jus
Wine 6: Javali Old Tawny Port 20 Years Old - Vivino 4.2
Chocolate Bar Cherry Compote, Crunchy Praline, Roasted Hazelnut
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
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)
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
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