World Gourmet Summit is honoured to feature for the first time in 2012 this very exclusive dinner hosted by the chairman and chief executive officer of Château Latour, Frédéric Engerer. A five course menu will be specially designed and prepared to pair with these special wines by Chef Arnaud Thulliez of the Ritz-Carlton Millenia Hotel, Singapore.
Classified in 1855 as a 1er Grand Cru Classé (First Growth Bordeaux), Château Latour is positioned at the utmost pinnacle of wine excellence. Production of the Grand Vin is amongst the smallest of the First Growths with much of what is made declassified into the also highly regarded second wine, Les Forts de Latour. Robert M. Parker Jr. noted in his book ‘Bordeaux’, “Latour is unquestionably the most consistent of Bordeaux’s first growths...” - maintaining its high quality even in difficult vintages. Often described as powerful, rich, concentrated, slow-maturing and infinitely complex, this is truly the king of wines.
About Arnaud Thulliez
Originally from North France, Chef Thulliez’s passion for food and cooking was encouraged by, the chef in a family-run delicatessen, his mother. Chef Meurin encouraged him to expand his culinary horizon in order to gain an international perspective, since from a young age Chef Thulliez’s had enjoyed dining in Marc Meurin’s two-Michelin-starred restaurant. With a culinary career that spans Paris, London, Dubai, Shanghai and Singapore, Chef Thulliez was most recently executive chef at the Jumeirah Burj al Arab, Dubai. Chef Thulliez arrived in Singapore In 2007, to helm the kitchens at the Fullerton Hotel, where he managed a brigade of over 100 chefs. He believes in allowing the flavours of the finest ingredients to impress the palate.
*For enquires, please call (65) 6270 1254.
Menu for the night:
Gourmet Hand-Crafted Canapés
1999 Champagne Bruno Paillard, Brut Millésimé Assemblage
Sea Scallops with White Miso “Au Beurre Noisette”
Forestiere Scented Pickled Cepes and Livèche Pistou
2008 Château Grillet
Veal Trotter Tournedos with Pan Roasted Langoustine
Beetroot and Pate de Griotte, Jus Terre Mer
2001 Les Forts de Latour
2000 Les Forts de Latour
Steam Roasted Turbot with Golden Osetra
Corn Mousseline and Jus Matelote
2001 Château Latour
1999 Château Latour
Pigeon en Croute “Les Charmilles”
Morelle, Pomme Bouchon with Shallot Confit and Burgundy Jus
1996 Château Latour
1995 Château Latour
Comté Réserve 18 Months
Light Grilled Epis Baguette and Quince Paste
1990 Château Latour
*Each guest will be served a 75ml-glass of wine per label.