Maison Kerlann

Thanks to the folks at the Pan Pacific Hotel in Singapore, Jamie and I were invited guests to Global Kitchen's Burgundy Wine Dinner. With guest chefs coming in all year round and diners who are constantly on the prowl for anything new that might tickle their palate, the restaurant is a dynamic hotbed of innovation in gastronomica.

We were introduced to another lovely couple, Carl and his wife who were excellent conversationalists and to Azlinda and Ann, our Pan Pac marketing and customer relations managers respectively. Mr Herve Kelann, the fifth generation wine owner of Maison Kerlann was there as well, talking to us about his wines and the growth and cultivation of grapes on his vineyard. Executive Chef Joseph Martin proved to be rambunctiously cheeky dinner company as well, with the details of our dinner conversation a tad too explicit to be posted on this space.=p

Splendid company aside, the food prepared by Joseph was exquisite, to say the least. My favourite of the night had to be the citrus-marinated crab. Jamie, on the other hand favoured the foie gras with baby artichokes, which gave the liver a most pleasant sourish tinge that complimented the fat superbly. Ok, enough of the rambling. Here was the menu for the night.

Kerlann Macon Village Blanc 2004

Citrus-marinated White Crab Meat with Salmon Caviar & Sweet Pumpkin Puree

with Kerlann Chablis 2005 (RV)

Foie Gras & baby Artichokes with Candied Peach & Arugula Relish

with Kerlann Pouilly Fuisse Blanc 2005

Pan-seared Scottish Salmon with Lentil Risotto & Morel Mushrooms

with Kerlann Gevrey Chambertin 2004

Veal Tenderloin with Pancetta, roasted Garlic & Truffle Sauce
with Kerlann Vosne Romanee ler Crus Les Suchots 2002

Sorrel Sorbet with Caramelized Pineapple

We had a little competition around the table with all of us guessing the nature of what Sorrel was. I'm glad to say that Jamie and I guessed correctly, being of the opinion that Sorrel was either a root or a herb. Hurray to us!=)

We were served as well, an additional platter of dried fruits and cheese, together with a wine that I think was a pinot noir. They really do know how to encourage customer loyalty!

A picture of us with Mr Joseph Martin, Executive Chef, and the lovely dinner company at the table.

The excellent wine pairings not only complimented the food well, but served to constantly refresh our taste buds, allowing us to thoroughly enjoy each course despite the absolute richness and weight of the food. With dinner starting at 730pm and us leaving almost a good 4 hours later at 11 something or so, without us even noticing how time flew by, it was, beyond a doubt, a delightful dinner with both excellent food and company. Kudos to the hotel and their fantastic customer loyalty programme!=)