Dreamy Din­ner at Kayuputi Restau­rant

Exquisite Taste - - Grapevine -

Aglo­ri­ous evening cel­e­brat­ing Du­val-Leroy cham­pagnes and Sturia caviar took place at the el­e­gantly so­phis­ti­cated Kayuputi Restau­rant in The St. Regis Bali Re­sort re­cently. The evening's guests gath­ered pre-din­ner in the champagne bar sip­ping on Du­val-Leroy Brut, Ver­tus and nib­bling amuse bouche of Sturia caviar, St. Ker­ber oys­ters and Tataki ki­wami beef wagyu tartare un­til called to the ta­ble, where an im­pres­sive sabrage by Chief Som­me­lier Har­ald Wies­mann marked the open­ing of the din­ner.

Cle­ment Gardil­lou, Asia Am­bas­sador for Champagne Du­valLeroy, in­tro­duced the se­lec­tion of cham­pagnes, while Ex­ec­u­tive Chef Agung Gede and Kayuputi Chef de Cui­sine Ke­tut Gu­natika served a sparkling din­ner show­cas­ing the de­lights to be found in per­fect pair­ings, with ev­ery course ac­com­pa­nied by Sturia Vin­tage or Primeur caviar and a Du­val-Leroy champagne.

The Fleur de Champagne pre­mier cru brut, the silky, del­i­cate Femme de Champagne 2000 and the so­phis­ti­cated and aro­matic Rose Prestige pre­mier cru all shone at the ta­ble, with the soft tan­nins and acid­ity of young fruit in the Femme ide­ally set­ting off the Rougie duck foie gras mousse and the Rose mak­ing a de­light­ful show­ing along­side the Opalys white choco­late quenelle, with pink grape­fruit meringue, rose caviar and rosella-straw­berry sor­bet.

Af­ter the im­pres­sive repast, guests left The St. Regis Bali Re­sort ea­gerly await­ing the next Kayuputi spe­cial din­ner.

Cle­ment Gardil­lou

Sturia Vin­tage with Con­fit of smoked Qwehli monk­fish

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