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| Graze, Hilton Kuala Lumpur |
Pascal Jolivet Wine Paired Dinner at Graze
Words yesteryear Louise Miller
Photos yesteryear (Monica Tindall)
After having eagerly accepted Monica’s invitation to review the Hilton’s Graze restaurant’s v class vino paired meal, the dizzy excitement alongside which I had anticipated the eve was farther fuelled yesteryear my initial perusal of the menu: gourmet French cuisine accompanied yesteryear a carefully chosen pick of Pascal Jolivet’s wine: this announced itself equally a feast befitting the virtually epicurean of diners.
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| Graze |
With over sixty acres of prime number vineyards spread across the appellations of Sancerre, Pouilly Fumé too Touraine, Pascal Jolivet, produces wines that get got a sure enough trademark style. Having been inspired yesteryear the Champagne manufacture where he began his career, it was of import to him that his wines live on characterised yesteryear finesse, elegance too purity alongside build clean aromas too flavours. He prefers them to live on less aggressive too alcoholic, to a greater extent than fruity too easier to drink. He also strongly believes that this makes them far meliorate partners to nutrient than many ‘technical’ too heavier wines, thus nosotros were looking forwards to judging this for ourselves.
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| Some wines to live on tasted alongside the menu |
Graze provides a modern, fashionable but unpretentious dining environs decorated yesteryear the warm, earthy hues of its wooden tiled flooring too vino barrels combined alongside the smoked mirrored ceiling too contemporary parallel interior too outside windows that gently plication downwardly the length of the eatery creating a spacious too light, airy ambience.
The tables were topographic point alongside crisp white cloths too appealingly fix alongside an basis forces of sparkling and expectant empty vino spectacles - a promising sight to behold equally nosotros made our agency to our seats.
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| Crunchy Bread too Delicious Wine |
Monica, Caning too I settled inwards for the launch of the evening’s banquet which was made yesteryear Amuse Bouche inwards the cast of a Prat-Ar-Coum oyster too Tomato too Tarragon Shooter. The 2 components of this dish seemed to mirror each other’s colours too textures equally the translucent shooter was surprisingly pasty inwards texture. Its fragile season contrasted alongside the plump briny oyster that was topped alongside grated daikon too a tasty spicy edible bean paste.
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| Prat-Ar-Coum Oyster |
With this initial palate pleaser, nosotros enjoyed Pascal Jolivet’s ‘Attitude’ Sauvignon Blanc: Fresh inwards the oral fissure alongside fragile light-green too lemon flavours, light-green apple tree too kiwi aromas, this was a perfect pairing. The wine’s minerality gave a long complete too Pascal Jolivet’s trademark smoothness too elegance.
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| Pascal Jolivet’s ‘Attitude’ Sauvignon Blanc |
Our appetites right away really whetted, nosotros welcomed the arrival of the Crab Salad starter. Shreds of sweetness Pacific swimmer crab on a bed of finely sliced fennel were garnished alongside a foamy lemongrass espuma topped alongside salty caviar. The odd season combination of this dish was farther enhanced yesteryear the decorative rivulet of vanilla vinaigrette that circled the plate, the flecks of vanilla seeds seeming to reverberate the caviar garnish, giving the starter a pleasing esthetic symmetry. The bright matching alongside the elegant purity of Pouilly Fumé ‘Les Terres Blanches’ 2013 allowed the citrus tones too peach flavours of the vino to accentuate the vanilla too lemongrass inwards the dish.
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| Crab Salad |
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| Pouilly Fumé ‘Les Terres Blanches’ 2013 |
Prawn Bisque too then extended the pescatarian opening to the meal. The rich prawn broth was ceremoniously poured to partially submerge the juicy morsels of grilled slipper lobster that took centre phase inwards the bowl. These 2 components complemented each other perfectly equally the underlying complexity too sweetness of both bisque too lobster were highlighted when combined. The steely, build clean Sancerre Blanc 2010 was chosen to complement this dish: fresh too tightly injure on the palate, its acidity was tempered yesteryear really subtle residual sugar.
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| Prawn Bisque |
The adjacent class saw us temporarily leaving the bounding main to indulge inwards French pigeon. Cooked sous-vide, the meat was succulent too intensely flavoursome. The accompanying Du Puy lentils, spiced jus too really tasty quince puree provided season notes that gave this dish a perfect residuum and, inwards particular, the combination of the deliciously sweetness too tangy quince puree alongside the gamey flavours of the dove coupled alongside the aromas of ruby-red fruit too elegant, subtle spicy flavours of Pascal Jolivet’s Sancerre Rouge 2010 was ane the meal’s existent highlights.
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| French Pigeon |
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| Pascal Jolivet’s Sancerre Rouge 2010 |
The palate cleanser that followed was, equally intended, a super refreshing citrusy interlude inwards the cast of Calamansi Sorbet. H5N1 few zesty mouthfuls of this velvety slush ensured that all traces of game aeroplane too ruby-red vino were neutralised inwards grooming for the 4th course.
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| Calamansi Sorbet |
Our in conclusion savoury dish saw a render to the bounding main alongside French Seabass Fillet. This was served alongside handmade gnocchi, grilled Cep mushroom, Escargot alongside garlic butter too perfectly al dente French beans too was paired alongside Pascal Jolivet “Sauvage” Grand Cuvée Sancerre Blanc 2011.
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| Pascal Jolivet “Sauvage” Grand Cuvée Sancerre Blanc 2011 |
This was approximately other of the evening’s highlights equally the fragile flavours of the seabass combined exquisitely alongside the fluffy too buttery white patato pillows too the sweetness too earthy season of the mushrooms. The escargot provided a to a greater extent than meaty too pungent contrast that somehow didn’t overwhelm the to a greater extent than subtle flavours of the dish to which the wine contributed its richly textured freshness, its sweetness pear too peach tones alongside citrus too minerals.
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| Seabass |
A heavenly Mousse au Chocolat provided us alongside the finale to our feast. It was silky smoothen too extremely dense inwards texture - the form that lingers inwards the oral fissure too clings a niggling to your teeth earlier it fully melts too dissolves on the tongue. Topped alongside a lite sugary crust, approximately refreshingly tart raspberries too accompanied alongside a prissy cylindrical tuile stuffed unctuous chocolate crème pâtissière too adorned alongside a julienne of candied lemon peel, this dessert had the finesse of all that had preceded it.
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| Dessert |
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| Mousse au Chocolat |
Although this special repast was a one-off event, the dishes nosotros enjoyed reverberate the trend of Graze’s regular bill of fare which is characterised yesteryear contemporary European cuisine alongside an emphasis on uncomplicated nevertheless sophisticated Mediterranean flavours. It’s a perfect venue for a relaxed luncheon or dinner.
Reasons to visit: good value for money, dandy nutrient too vino inwards a relaxed too fashionable setting alongside warm, attentive too professional person service.
Graze
Hilton Kuala Lumpur
3 Jalan Stesen Sentral
50470 Kuala Lumpur
Malaysia
+6 03 2264 2596
Graze is opened upward every twenty-four hours for luncheon from 12:00pm to 2:30pm too for dinner from 6:30pm to 10:30pm.
Sumber https://theyumlist.blogspot.com/
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