Featuring Johnnie Walker Blue Label
" Chef Sakal Phoeung's courses were masterfully paired with the whiskies "
Following the fun “mixer” event the evening before, the Bailliage hosted a more formal event at P'ti Saigon in Thu Duc City on Saturday, November 27th. The marvellous, one-of-a-kind event was sponsored by Johnnie Walker Blue Label.
A dramatic entrance! Guests were treated to Johnnie Walker Blue Label, neat or in the form of a Whisky Sour upon arrival.
The “Blue Label” dinner was planned to be a festive occasion featuring five sumptuous courses paired with a whisky from each of the four corners of Scotland and concluded with the coveted Johnnie Walker Blue Label.
Before starting with the items on the dinner menu, Maitre Rotisseur Sakal Phoeung presented three surprise appetizers to set the tone of our festive “amical en bleu”:
- molecular olive bite “ornaments” arranged on a Christmas tree
- cromesquis (beef marrow) in a dish with acorns
- Bloody Mary sorbet in avocado topped with a gold foil blazing star.
All were served with the unlisted pre-dinner aperitif, John Walker & Sons Celebratory Blend.
Pan-fried foie gras
spice bread, fig and duck leg confit dumpling
Talisker 10 year old Malt Whisky
Ocean Jade abalone
Newburg sauce with orange-cardamom, caramelized fennel
Oban 14 year old Malt Whisky
Smoked Black Angus tenderloin “Wellington” style
braised young carrot with cumin, gravy sauce
Mortlach 20 year old Malt Whisky
“Reminiscent of the holiday season”
Oven-baked whole apple
drizzled with caramel and honey sauce
vanilla ice cream
Glenkinchie 12 year old Malt Whisky
Johnnie Walker Blue Label
Chef Sakal Phoeung’s courses were masterfully paired with the whiskies. With the abalone we originally planned for Dalwhinnie 15 year old Malt Whisky but after a number of tastings and much discussion, we changed it to better match the progression and food choices. The “pièce de résistance” was naturally the Johnnie Walker Blue Label. An exquisite blend made from some of Scotland’s rarest whiskies, it is an extraordinary whisky for extraordinary occasions.
What an outstanding evening it was, especially given the multiple iterations of the menu over almost a year of planning. We were pleased to have been able to execute despite the challenges imposed by months and months of lockdowns and pandemic-related delays.
A big “thank you” went to Eve Manne, Van Le and Duy Le from Diageo Brands for making the event possible.
Vive la Chaîne!
Rajesh “Raj” Taneja
Member of the Conseil Magistral
At the famous Royal Varuna Yacht Club
Inspired design meets culinary artistry