“Le vin naît du ciel et de la terre … De l’amour qu’on lui porte (The wine is born of sky and earth … of the love that one adds to it),” said Monsieur Chapoutier, founder of the French winery, whose flavourful wines we are having pleasure sampling.
Centara Grand Beach Resort’s Mare restaurant has again arranged a well-matched combination on Friday March 9: the cookery skills of its Spanish Executive Chef
Sandro Aquiler and the robust wines from the Rhône valley, watered by melted snow
from the French Alps.
Well might Stéphane Barlerin, Exporter Director of M. Chapoutier, be smiling broadly. His large winery exports 15 million bottles all over the world and he explains that the sometimes steep river banks of the Rhône grows excellent shiraz grapes, known for its fruity, full-bodied taste loved by many.
The vineyard is also unique as it is fertilised wholely biodynamically. The fertiliser, made from burying cow dung in cow horns to cure and the solution watered strictly according to cycles of the moon, works in a homeopathic way, with
a little going a long way, achieving organic results.
Chef Aquiler’s turns his kitchen into a French one for the night: Roasted shrimp with salad and truffle; Cod steak with cream of cauliflower and parmesan (this writer’s favourite); Bresse chicken with herbs, endive and avocado; Roast beef fillet, the Burgundy way, and exotic fruit salad.
Glass after different glass of exceptionally smooth and fullsome whites and reds
accompanied the fine dishes in this most satisfying culinary evening.