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Macau Dinner

May 4, 2012

The theme of the evening held in the “Tasting Room by Galliot” at the Crown Towers Hotel, was a Champagne Gourmet Dinner featuring Legras & Haas Champagnes, with food prepared by the Chef de Cuisine of the Tasting room, Guillaume Galliot.

The evening had been organised with the kind assistance of Conseiller Culinaire Kristoffer Luczak, Vice President Food & Beverage at Melco Crown Entertainment.

Over 50 members and friends enjoyed a selection of vintage champagnes accompanied by many courses of exquisite dishes specially prepared by Chef Galliot to match the delicious wines.




For the aperitif we enjoyed Legras & Haas Tradition Brut. The menu and wines served for the dinner were:

- Signature Balik salmon with sturgeon caviar, dill cream
    Legras & Haas ‘Cuvée Exigence’, Grand Cru, Vieilles Vignes, NV


- Cauliflower velouté, sautéed frog leg with black garlic
    Legras & Haas Rosé

- Canadian lobster confit in butter, pan-fried foie gras and bread emulsion
    Blanc de Blancs Millésime, Grand Cru, 2007

- Cheese from Hervé Mons
    Blanc de Blancs Millésime, Grand Cru 2002 (en magnum)

- Cheesecake deconstructed

We were happy to welcome fellow members from Beijing, Shanghai, Taiwan and Hong Kong who joined us for this exceptional dinner. It was a truly fantastic evening much enjoyed by everyone.

Rachel Lei, Argentier

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