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photography edmon leong

bubbles at belon
ORNA BALLOUT

Champagne can be full of surprises, displaying many different characteristics, discovers ORNA BALLOUT, at the Louis de Sacy Champagne Dinner at Belon, Banyan Tree Macau

10 Alain SacyLouis de Sacy Louis de Sacy 1633Louis de Sacy 12 Louis de Sacy Verzy 31917 Grand Cru Verzy

Louis de Sacy

alain sacy

elon, the signature restaurant of Banyan Tree Macau, in October played host to one of Frances most prestigious champagne owners, Alain Sacy, for the Louis de Sacy Champagne Dinner. For the private event, the skilful team at Belon created an exquisite five-course menu especially to accompany Louis de Sacy champagne. Alain Sacys story comes with an impressive family legacy. Since 1633, Louis de Sacy champagne has been handed down through the generations, with Alain Sacy being the 12thgeneration winegrower to helm the business (hes renowned for launching new champagnes, or characters, under the brand). The company was created as a tribute to his ancestor Louis de Sacy, a famous lawyer and linguist who penned two treatises that enabled him to join the French Academy the preeminent institution responsible for regulating the use and evolution of the French language. Its in the village of Verzy, in northeastern France, that the family has passionately labored to produce the fruits of its success. Out of 319 villages in the Champagne region, just 17

are allowed to use the Grand Cru appellation; Verzy is one. In France, we let the soil express the wine, explains Sacy. Different areas with the same fruit make different wines; this reflects specificity of place. With its lavish, awardwinning, aquatic-themed decor, Belon set the stage for a stylish evening. Located on the top floor of Banyan Tree Macau, the restaurant boasts some of the most mesmerizing views of the citys skyline. The restaurants beautiful design is clearly a key ingredient in its success. The sea theme is consistent and enthralling from the glass staircase illuminated with blue lighting that leads into the restaurant, to the whalebone archway that wows diners. The restaurants spacious surroundings show off high ceilings, while dim lighting ensures an intimate atmosphere

that works as well for small parties as larger dinners. Pretty visual effects such as a crystal suspended from the ceiling command attention. Such sparkling features can also be spotted in other parts of the venue, adding pizzazz. On the night in question, a large, circular wine cellar sparked the interest of diners. The collection of wines

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Perle Blanche Oyster

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Louis de Sacy 16

P erl e Blanche Ros Grand Cru Spanner Cuv e Nue Brut Grand Cru

Cuv e Nue Louis de Sacy XOCuve Nue Ros Grand Cru XO Grand Soir Millesime 2003

78 21 Valrhona : 612 : 31 : : 853 8883 6090

Australian Spanner Soft-Shell Crab, Avocado Cannelloni and Asian Spiced Dressing

Smoked Sous Vide Boston Lobster, Louis de Sacy Zabaglione, Kenyan Beans and XO Sauce

Szechuan Cardamom-Crusted Black Pork Kurobuta and Garbanzo Mousse

belongs to Belons owner, it was revealed, and it is he who organized the event with Louis de Sacy Champagne. According to Alain Sacy, the collaboration was facilitated by the profile of the venue: Louis de Sacy is present in places that match the profile of the brand. Its a signature boutique wine that matches the quality of this hotel; its different from the average brand. His own success notwithstanding, Sacy was humbled to be presenting his wine in the grand surroundings of Belon. Somehow Im shy about accepting the honor of being in a place like this, he confessed. I started when I was 16 years old, and achievement sometimes goes beyond [what you could have imagined]. After a reception and speeches from the Belon team and Alain Sacy, it was time to feast. Attentive waiters served a selection of delicious breads; the bacon-and-mustard offering

went down a treat, especially when coated in rock-salted butter. The five-course extravaganza kicked off splendidly with Perle Blanche Oyster Madras Curry and Apple Compote, paired with Ros Grand Cru. The oyster, presented in a generous serving of green jelly, offered a perfect melding of curry, ginger and orange flavors. The salmon-colored champagne was an elegant character to complement the first leg of our culinary journey. Next came Australian Spanner Soft-Shell Crab, Avocado Cannelloni and Asian Spiced Dressing, teamed with Cuve Nue Brut Grand Cru. Top marks here for presentation, as
the burst of color surrounding the crab made it very appetizing. The crispy texture of the crab was balanced well by couscous and the soft avocado. The champagne of choice is Alain Sacys favorite from the range. No sugar has been added to

Cuve Nue, he said. I like natural wine because in life you have to be serious but never take yourself seriously. Champagne is the same. As the evening progressed, so did the intensity of the food. The next chapter consisted of Smoked Sous Vide Boston Lobster, Louis de Sacy Zabaglione, Kenyan Beans and XO Sauce, teamed with Cuve Nue Ros Grand Cru. The incredibly tender lobster was enhanced by an Asian kick of XO sauce, featuring scallop and chili flavors. The delicate, fresh and simple notes of the champagne made for a perfect pairing. Offering a change of direction from the seafood story so far was the Szechuan Cardamom-

Crusted Black Pork Kurobuta and Garbanzo Mousse, paired with Grand Soir Millesime 2003. Beautifully cooked, the pork was melt-in-mouth tender. According to Belon Chef de Cuisine Robby Setiawan, The Japanese pork belly has been slow cooked for 21 hours at 78 degrees. The meat has a very soft and tender texture, yet still retains all the flavors. The champagne chosen to accompany this dish offered hints of toasted bread, dried fruit and apples, which worked well. The grand finale was a Valrhona Chocolate Palette with Passion Fruit and Marshmallows. The chocolate was dark and delicious! Just what the doctor ordered to complete a beautiful, bubbly evening, full of character, at Belon.

BElon Opening Hours: 6pm-12midnight Weds-Mon; closed on Tuesdays Location: 31/F, Banyan Tree Macau Reservations: Recommended Telephone: 853 8883 6090

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