Perrier-Jouet Pairing Dinner
Clos Pasoh 18 March 2021 7pm 48A Bukit Pasoh #02-01
The venue Clos Pasoh is a newly opened New School French Restaurant. Its executive chef is Louis Pacquelin, from the shuttered BBR by Alain Ducasse. A fusion of cultures, first in its name (Clos in French means 'walled vineyard' and Pasoh denotes the location or a Malay name for earthern pots) and secondly in the decoration.
Millie's was cordially invited to this Perrier-Jouet Champagne pairing session by Pernod Ricard Singapore Pte Ltd. Six different PJs were presented in a private room dining of 8 pax. This room is so 'well concealed' that it is hard to find the door from outside!
The pairing in sequence -
Perrier-Jouet Grand Brut NV
Carpaccio de Thon - a Japanese bamachi marinated in citrus fruit
Tete de Veau - calf bead fried wonton with wasabi sauce
Perrier-Jouet Blason Rose NV
Bisque de Homard - coconut & lobster bisque, steamed lobster dumpling
Perrier-Jouet Blanc de Blanc NV
Champignons au Vin Jaune - mushroom comte cheese & Vin Jaune dumpling, walnut emulsion
Foie Gras - Pot-au-feu broth, beef dumpling, black truffle
Perrier-Jouet Belle Epoque Rose 2012
Volaille aux Ecrevisses - signature guinea fowl & crayfish fricasse
Perrier-Jouet Belle Epoque 2012
"Coupe" Fraise - fresh game around Japanese strawberries
Mont Blanc - French chestnut dessert, blackcurrant
Mini Baba au Rhum
A truly delicate PJ pairing with fine French cuisine! Thanks to Pierre, Rachel and all from Clos Pasoh.