Slow Food Convivium Society (Singapore)

When: Saturday 26 September 2009, from 12.30pm to 5pm (AGM starts at 11.30am)

Where: 137 Telok Ayer Street, #01-01, Singapore 068602

Price: S$140 nett/pax

Menu:

Aperitif
Cremant d’alsace rose Wolfberber

Tarte Flambee
Flammeküche, or what is called tarte flambée in French, is pastry filled with cream, onions, cheese and bacon
Menetou salon 2006

Cod au Riesling Buttered Spinach
Josmeyer Riesling les pierrets

Choucroute
Choucroute alsacienne is sauerkraut (aromatic pickled cabbage) and is served hot with sausage, pork or ham
Josmeyer Riesling les pierrets

Slow Roast Pork Belly
Pork is an important meat in Alsace and the pig is known as le seigneur cochon (the noble pig).
Chateau Preuillac 1999

Veal rack and goose foie gras
Another delicacy from Alsace is fois gras, and this kind is heavily in competition with the fois gras from southwest France.
Moray Saint-denis 2004 Domaine coquart loison-Fleurot

Munster Croustillant
Munster has been made in Alsace since the Middle Ages, and was initially made in monasteries by monks who wanted to find a way to preserve their dairy products.
Moray Saint-denis 2004 Domaine coquart loison-Fleurot

Mirabelle Tart
Eau de vie mirabelle Josmeyer

Can be found here.

By Paul Hunter

Aperitif

Champagne Gonet Reserve Brut, 12% abv.
From Le Mensil in the heart of the Champagne appellation. Pale gold colour with great clarity and brightness and fine bead. The luscious fruit flavours developed in the mouth. This elegant bubbly was a blend of Pinot Noir 60%, Chardonnay 30% and Pinot Meunier 10%.

Boston Lobster Salad
Mas de la Rouvière Rosé, 2007, 13.5% abv.
From Bandol, Provence.
Grenache grape. A light pink colour with a berry fruit nose and a fresh fruit palate supported by a good backbone of acid. A very good match with the lobster.

New Zealand Snapper
Tokay Pinot Gris “Les Fromenteaux” 2005, 13% abv.
Produced by Josemeyer, Fronteau in Alsace. Bright gold and a spicy fruit nose. A mouth filling nutty fruit palate with fine balance and structure.
These wonderful flavours competed somewhat with the delicious fish.

Kurobuta Pork Cheeks
Savigny les Beaune, Moillard. 2004, 13% abv.
A ruby red Pinot Noir from Burgundy. Aromas of dark rich fruit followed by a nicely balanced fruit acid palate. This wine developed well in the glass and rewarded with a lingering firm tannin finish.

Pre-Dessert, Floating Island, Meringue/Passion Fruit Sorbet
Rum Matusalem, Cuba. 40% abv.
Sweet tropical nose and a deep gold colour with a fruity spirit flavour. A good pairing with the pre-dessert.
This rum is made by the solera blending process where rums of different ages are arranged in a system of tiered casks where the youngest is on the top and the solera casks are at the bottom. When the solera casks are considered ready a limited amount of the rum is bottled and rum from the next lowest tier is blended with the remaining solera and so on up through tier. This Solera was 15 years in the cask.

Crème Brulée
Rum Diplomatico, Venezuela. 40% abv.
Dark orange colour with aromas of fermented pineapple and nuts. The smooth palate had a caramelised sugar/nutty flavour and a drying finish.
An inspired match with the dessert.

Where: Senso Ristorante & Bar, 21 ClubStreet, Singapore 069410

When: Saturday 29 August 2009, from 12.30 pm to 5pm

Price: S$140 nett/pax

Menu:

Thin Slices of poached Boston Lobster
Avocado and crab meat salad in salmon roe dressing
Roero Arneis, Gigi Rosso, 2007, Italy

Pan-Fried buffalo mozzarella wrapped in Parma Ham
Marinated artichoke hearts
Pinot Grigio, Geierhof, 2007, Italy

Traditional Carnaroli Risotto with Porcini Mushrooms
and white Truffle essence
Dolcetto d’Aiano d’Alba, Gigi Rosso, 2007, Italy

Roasted cod fillet served with boiled Rosemary Potatoes
In aged Balsamic and extra virgin olive oil sauce
Barbera d’Asti, Vitis, 2006, Italy

Braised veal shank ‘Ossobuco’ served with
Mashed potatoes, Rosemary and lemon ‘gremolata’
Barolo Codane, Butti, 2004, Italy

Warm ricotta cheese and red fruit cake with yogurt sauce
Asti, Marenco, NV, Italy

Freshly brewed Coffee or Tea

By Paul Hunter

Aperitif
Cremant d’Alsace, Brut rosé 12% abv.
From Cave Vinicole Wolfberger.
Light salmon colour and a delicate fruit nose. Fine bubbles with crisp liveliness in the mouth. A very refreshing starter.

Shellfish mélange
Moulin des Costes, 2007, 13.5% abv.
A blend of Vermentino and Roussanne grapes from Domaine Bunan, Bandol AOC, Provence.
Bright pale gold colour, floral, fresh fruit aromas. A light fruity palate and a clean acidic finish.

Poultry broth
Gewurztraminer Les Archenets, 2000, 13.5% abv.
Produced by Domaine Josmeyer, Alsace.
Deep gold and a spicy fruit nose. The palate was well balanced with melon flavours supported with firm acid.

Hokkaido scallops
Le Petit Merle Aux Alouettes 2007, 14% abv.
This wine from Domaine Alain Chabanon, Languedoc-Roussillon AOC, is a blend of Merlot 90% and Carignan 10%. The colour was dark red and it had a rich berry fruit aroma. There was just enough tannin to add to the body and structure with spicy fruit and cloves on the palate. The finish developed in the mouth with lingering tannins.

Ballotine of farm chicken
Cuvée Serre Courrent, 2004, 13.5% abv.
Château Bizard, Coteaux du Tricastin, Côtes du Rhône AOC.
A blend of Syrah and Grenache.
Clear ruby colour with wood aromas dominating the fruit on the nose. There were sweet ripe fruit flavours followed by soft tannins in the finish.

Beef cheek
Cuvée Combe d’Enfer, 2004, 13.5% abv.
From Château Signac, Rhône Villages, Chusclan AOC.
A complex blend of Syrah 45%, Grenache 30%, Cinsault 10%, plus smaller quantities of Carigan, Counoise and Bourboulenc grapes.
Dark garnet colour with an intense fruit nose. There were strong fruit flavours with well balanced tannins through to the finish. This full bodied wine was matured for 12 months in concrete vats with no oak contact.

Chocolate with coconut 2009
Vin Doux Naturel 2003, 16.5% abv.
Late picked Grenache produced by Domaine de la Somade, Côtes du Rhône, Rasteau AOC.
Distinct orange colour with luscious fruit flavours and a warm alcohol / acid finish.
An interesting dessert wine that went well with the chocolate and coconut dessert.

Where: Au Petit Salut, French Restaurant, 40C Harding Road, Singapore 249548

When: Saturday, 25 July 2009, from 12.30pm to 5pm

Price: S$140 nett/pax

Menu:

Amuse Bouche (sharing)

Acra de Morue
Beignet of salted cod, spring onions and cayenne pepper
Champagne Gonet Reserve Brut

First Appetizer

Salade de Homard aux Mangues et Concombre
Boston lobster salad with mangoes and cucumber
Tomatoes vinaigrette
Mas de la Rouvière Rosé 2007, Magnum

Second Appetizer

Daurade Sauvage en Croute de Sel
Whole baked wild New Zealand snapper in salted crust
Tokay Pinot Gris “Les Fromenteaux” 2005

Main Course

Joue de Pork Farçie et Braisée au Vin Blanc
Braised stuffed Kurobuta pork cheeks
Fork mash potatoes, melted leeks and seed mustard sauce
Savigny les Beaune, Moillard 2004

Pre-Dessert

Ile Flottante “Floating island”
Steamed meringue filled with passion fruit sorbet
Pineapple tossed with lime juice and mint
Rum Matusalem, Cuba

Dessert

Crème Brulée, Vanille, Banane, Sucre de Canne et Rhum Brun
Vanilla Infuse crème brulée
Roasted banana with sugar cane and brown rum
Rum Diplomatico, Venezuela

Coffee or Tea

Can be found here.

Can be found here.

Can be found here.

Where: The Atlantic Dining Room, 62nd Floor, The Tower Club, Singapore, 9 Raffles Place, Penthouse (62nd – 64th Floors), Republic Plaza Tower 1 Singapore 048619.

When: Saturday, 27 June 2009 , from 12.30 pm to 5pm

Price: S$140 nett/pax

Menu:

Aperitif
WOLFBERGER Cremaut d’ Alsace ROSE

Trip to the Atlantic
Shellfish mélange, olive oil ‘cigar’ wasabi nitro
MOULIN DES COSTES 2007, Domaine Bunan – BANDOL-Provence

Poultry Broth
Sauté foie-gras, champignon, Madeira wine
GEWURZTRAMINER LES ARCHENETS 2000, Domaine Josmeyer-Alsace

Hokkaido Scallops à la plancha
The taste of ‘orient’ pineapple salad
PETIT MERLE 2007, Domaine Alain Chabanon-Languedoc

Ballotine of farm chicken ‘duxelle’
Truffle risotto, fine vegetables, sauce supreme
Chateau BIZARD 2004 Coteaux du Tricastin

Slow-cooked Beef Cheek
Braised lentil’s ‘du puit’
Chateau SIGNAC, Combe d’Enfer 2005-Chusclan

Chocolate .2009
Warm white chocolate, coconut sorbet, cacao soil
VIN DOUX NATUREL, Domaine de la Soumade