'Pacific Ring of Fire' theme
" The wines and food in extraordinary partnership were clearly chosen to surprise and delight "
Ten dazzling dishes, eight exciting wines, three continents with seismic faults and volcanic soils: these were the highlights of our unforgettable “Pacific Ring of Fire” dinner in the Rive Gauche Restaurant at Beijing’s luxurious PuXuan Hotel and Spa.
Executive Chef Ivan Miguez, our culinary tour guide for this grand voyage, is no stranger to the rich food traditions of Asia and the Americas. Not surprising with his multicultural roots and life experience having lived on both sides of the Pacific Ocean.
It was an evening of tasting delights and wonderful surprises. Chef Ivan brought extra dishes to our table which he crafted spontaneously in his kitchen throughout the evening.
Ginger meringue topped with foie gras, hawthorn and beetroot
carrot tuiles with whipped goat cheese
Villa Maria Estate Bubbly Sauvignon Blanc 2015 - New Zealand
BB bodeuse oyster, tomato, coriander
Jelu Estate Torrontés 2016 - Mendoza, Argentina
-- Duo of delights --
Brioche with lemon confit egg yolks, orange caviar
Hokkaido scallop with hibiscus beurre blanc, seaweed
Yalumba “Y” Series Unwooded Chardonnay 2018 - South Australia
Sous-vide cooked trout, curry, Brillat-Savarin
Chateau Ste Michelle Riesling 2016
Columbia Valley, Washington State, USA
Hamachi, seabass, ponzu leche de tigre
Urakasumi Zen Premium Junmai Ginjo Sake
Duckling breast, arugula, sweet potato
Owen Roe Sharecropper’s Pinot Noir 2016
Willamette Valley, Oregon, USA
Wagyu beef, coffee potato purée, chocolate
Erraruriz Max Reserva (Carménère blend) 2016
Aconcagua Valley, Chile
Almond, Stilton cheese, passion fruit
Far Niente Dolce Late-Harvest Semillon Blend 2012
Napa Valley, California, USA
Wines were described as refreshing; high-altitude, floral; harmonising beautifully though young and complex; juicy; intriguing contrasts; detour to Japan’s Tohoku coast; bright cherry-red; darkly brooding; perfect match.
The wines and food in extraordinary partnership were clearly chosen to surprise and delight. A big bravo and thank you went to Chef Ivan, Cédric Kehrir (Rive Gauche’s Food and Beverage Director), their excellent teams and our wine suppliers in New York and Madrid. Without them this evening of dazzling cuisine and wines would have been impossible.
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