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The Peak (Malaysia) - - Contents - TEXT DANIEL GOH

Sam­pling the best of chef and restau­ra­teur, Chris­tian Bauer, is a treat on its own but when you add on a pair­ing by som­me­lier, Ali­son Christ, the ex­pe­ri­ence is el­e­vated to the next level.

Sam­pling the best of chef and restau­ra­teur, Chris­tian Bauer, is a treat on its own but when you add on a pair­ing by som­me­lier, Ali­son Christ, the ex­pe­ri­ence is el­e­vated to the next level.

It was a walk down mem­ory lane for Chris­tian Bauer, the Ex­ec­u­tive Chef and Di­rec­tor of Troika Sky Din­ing as he crafted a spe­cial night for a hand­ful of guests over at Brasserie Fritz. There, at the lat­est ven­ture by the same folks be­hind Troika Sky Din­ing, Bauer stepped into the kitchen to cre­ate a feast con­sist­ing of his most mem­o­rable dishes through­out the en­tirety of his ca­reer. As if that wasn’t enough of a treat, all six cour­ses was also paired with beau­ti­ful cham­pagnes, wines and even a port, spe­cially se­lected by the group’s new som­me­lier Ali­son Christ.

Christ is cer­ti­fied through the Court of Mas­ter Som­me­liers and rep­re­sents one of only three fe­male som­me­liers in the coun­try. And af­ter the scrump­tious pair­ing menu we had, we can at­test to her prove­nance in un­der­stand­ing how to some­times com­ple­ment, some­times con­trast the flavours of the dish, but all the while el­e­vat­ing the diner’s ex­pe­ri­ence to an­other level.

We started off with a fresh oys­ter velouté with poached oys­ters and con­fit bulb fen­nel (cre­ated by Bauer in Au­gust 2003) paired with a non­vin­tage Cham­pagne Col­lard-Pi­card Cu­vée Pres­tige from Eper­nay, France. The hints of pear and sweet stone fruit from the cham­pagne along with the pleas­ant bite from the bub­bles was a wel­comed con­trast to the silky smooth tex­ture of the oys­ters and com­ple­mented the oys­ters’ taste of the sea.

An­other fan­tas­tic stand­out was a pan-seared foie gras wrapped in let­tuce leaves and served with grape­fruit re­duc­tion and sherry pick­les (cre­ated in June 2004). This was served with a good help­ing of a 2015 Fel­ton Road ‘Ban­nock­burn’ Pinot Noir from Cen­tral Otago, New Zea­land. The let­tuce leaves wrap­ping the per­fectly seared piece of foie gras was a great vis­ual and tex­tu­ral high­light. The creami­ness and fati­ness of the foie gras needed the acid­ity from the grape­fruit re­duc­tion and sherry pick­les; and this acid was helped along greatly by the Pinot Noir that was rich with the notes of dark fruits and spices.

Al­though this was a unique menu crafted by Bauer with Christ do­ing the wine pair­ing, we were told that Brasserie Fritz and Mr. Chews have both of­fered and will con­tinue to of­fer pair­ing menus from time to time. But if you’re not will­ing to wait, see­ing as how Christ is also the wine man­ager for Troika Fine Din­ing, Fritz and Mr Chews, just ask for a wine rec­om­men­da­tion from the Som­me­lier. We guar­an­tee you will not be dis­ap­pointed.

BE­LOW Chris­tian Bauer, the Ex­ec­u­tive Chef and Di­rec­tor of Troika Sky Din­ing.

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