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