Enjoy the finest French cuisine paired with Maison De Grand Esprit wines and more at Lafite, Shangri-La Hotel, Kuala Lumpur. This special ‘Wine & Dine’ dinner is available every last Friday of the month on 22 February, from 7pm to 10.30pm at RM300 nett per person.
The wine pairing dinner is a collaboration with wine connoisseur Jen Lam who curates the perfect wine
list to compliment the exquisite food selection. Jen Lam was there during the dinner to offer diners tips on ways to reveal the spirit and soul of different kinds of wines and foods.
Maison De Grand Esprit L’etre Magique Cotes De Provence Rose
I read up on Maison De Grand Esprit prior to our visit and I like how the brand aims to make intimidating (and expensive) French wine accessible to all. For Maison de Grand Esprit, there are three tiers of wine and it starts with L’être Magique, which is what we’ll be having for the night. The rose is a well balanced and round drink, what a perfect way to start our dinner!
The three-course dinner menu began with Smoked Salmon & Alaskan Crab and Ahi Tuna
Tartare. The smoked salmon is rolled into cylinders, and filled with a scrumptious Alaskan Crab filling. The kumquat gel and sesame dressing drizzles gave a nice umami flavour to the dish. We enjoyed the Ahi Tuna Tartare wit creamy avocado puree, refreshing granny smith apple and crispy tuile.
Maison De Grand Esprit L’etre Magique Bordeaux Rouge. The Bordeaux Rouge is a medium bodied wine with light and fine tannins. It was so easy on the palate and went really well with our dish.
The main course consists of smooth and creamy Foie Gras “Des Landes”, served with caramelized apple, toasted pistachio and raisin. The Slow Cooked Duck Confit cooked in duck fat went really well with the burnt navel orange, roasted pear and coulis. What a well balanced dish!
Maison De Grand Esprit La Mysteriale Chateauneuf Du Pape
This classic Rhône blend is a more intense wine with spicy tannins – perfect with game meat.
Which is why it is being paired with the Lamb Loin, as well as the sous vide Quail Breast & Leg, served with young beetroot, smoked potato cream and Sarawak pepper sauce.
Other than the three-course dinner, the buffet selection was great! There were bread (selection of rolls and flatbread), cold cuts (homemade turkey, chicken and beef), cheese (assorted cheese with crackers, dried fruit and grapes), soups (Australian Butternut Squash Veloute with house infused Black Truffle Oil and Herbs Crouton), desserts (warm crepes Suzette Flambé with Grand Marnier, Orange Sorbet and Zest) and a variety of meat at the carving station (Slow Cooked Australian Beef Short Rib with Red Wine Civet sauce Parsnip and Potato Puree and sautéed baby vegetables)!
We helped ourselves with plates after plates of the Slow Cooked Australian Beef Short Rib – so moist, tender and flavourful!
The next ‘Wine and Dine’ will be held on 29 March 2019, with a whole new menu for respective month. For more information visit www.shangri-la-specials.com. Book a table at 03-2074 3900 or email to restaurantreservations.slkl@shangri-la.com.
