* This article was published in the New Straits Times (Life & Times) on 19th November2011

BY CK Lam

It was an evening of dining and French wines at Tiffins, the fine dining restaurant in Parkroyal Penang Resort. The evening gave us the chance to explore wines from the estates of Baron Edmond de Rothschild.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Florent J. Mougin, Asia-Pacific export manager was on hand to introduce his company’s wines with an entertaining and educational speech. We were introduced to several wines, which were mostly red. Besides the champagne of Nicolas Feuillatte Reserve Particuliere N/V, there were vintages of Chateau Malmaison and Chateau Clarke.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Some of the many fine wines

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Richard Murphy, myself and Florent Mougin

The first course was the Nicolas Feuillatte Reserve Particuliere N/V, served with canapes. The champagne possessed a golden color, light acidity with a fine lingering finish.

From the champagne, we moved on to the next wine, the Chateau Malmaison 2007. This young wine with a deep red hue and aromas of dark fruits was paired with the cod fish wrapped with potatoes, served with white asparagus in vine tomato fondue and cognac- yabbie bisque. The freshness of the cod fish with firm lean texture went well with the rich tasty sauce.

Chateau Malmaison 2007 - Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Cod fish with yabbie bisque flavored with vine tomato and cognac


There was a good selection of meats. The Duck Confit was served with caramelized onion, foie gras pudding, seasoned winter spinach and blueberry jus. For wine, Chateau Malmaison 2005 was chosen to be paired with the dish. With its full bodied texture with silky tannins, the wine decanted for two hours, went well with the gamey taste of the duck.

Chateau Malmaison 2005 and Chateau Malmaison 2007 from Baron Edmond de Rothschild's

The duck confit was followed by the Melon Granita to refresh the palate. Its zingy flavored prepared us for the next savory meaty course.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.comBaron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Duck confit and the refreshing melon granita


Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Florent Mougin sharing some history of the wines

 

The main course was presented with a duet of Australian Wagyu Beef Fillet and oven baked Lamb Rack in herb crust. The dish provided greens of potato-leek coulis, stewed morel mushroom, fava beans and was served with “Bordelaise” sauce.

The dish was paired with the Chateau Clarke 2006, my favorite wine of the evening. The  full bodied and masculine wine with deep cherry color accented the flavors of the meat.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Australian Wagyu beef fillet and lamb rack in herb crust

Chateau Clarkes 2006 - Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

Chateau Clarke 2006


For the perfect finish, it was the dessert of Chocolate Delight. The light chocolate mousse with dark pitted cherry compote and warm banana pudding was a lovely surprise.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

It was a wonderful evening experience, with not only great wines from the estates of  Baron Edmond de Rothschild, but also excellent food from Tiffins.

Baron Edmond de Rothschild's French Winemakers Dinner at Tiffins by CK Lam at what2seeonline.com

A round of applause to the chefs

 

 

Tiffins
Level 1 Parkroyal Penang Resort
Batu Ferringhi Beach
11100 Penang

Tel: 04 8811133

* Many thanks to William for laying on this invitation.

 

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This entry was posted on Monday, October 3rd, 2011 at 11:29 pm and is filed under Batu Feringgi, Fine Dining, Hotels, Media Preview, New Straits Times (Life & Times), Penang, Western Cuisine, Wine Champagne and Spirits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 comments so far

 1 

Oh, they finally re-open back the restaurant! Dined there once on my b’day… love the food, and environment there.
Good that you shared… :)

October 4th, 2011 at 9:32 am
Wei Wei
 2 

Nice post! Especially the last picture, I am sure the chefs would love that. :D Thanks!

By the way, just a note to NKOTB, Tiffins is open for special functions only such as wine dinners. It is not open daily though.

October 5th, 2011 at 10:28 am
 3 

I really like the last picture – isn’t often the guests get to meet the chefs and applaud them on a job well done. Bravo! :)

October 8th, 2011 at 2:48 pm
 4 

Finally they reopened, I am glad to hear this. spending my holidays in Penang this time so must go there .. I am coming :)

btw excellent pictures

December 17th, 2011 at 9:05 pm

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