French Riviera Côte d'Azur Pairing Dinner @ N.I.C.E. Bistronome: Wine Aficionados, Season 55 - BY INVITATION ONLY

Connect PRKL presents: An Evening of Exquisite Provençal Cuisine Experience @ N.I.C.E. Bistronome for our next Wine Aficionados Season 55.

At N.I.C.E. Bistronome, you're in for a true treat where Château Dionne long time renowned Executive Chef Andy Choy and Head Chef Kenny Tang present their rendition of Provençal dishes and flavors of the Riviera that meld French elegance with Italian overtones during this evening's specially-curated French Riviera Côte d'Azur Wine Pairing Dinner!

WHAT IS THE FRENCH RIVIERA?

The French Riviera, or Côte d'Azur in French, is a stretch of coastline entirely within the Provence-Alpes-Côte d’Azur region that starts east of Marseille and continues past Monaco to Menton and the Italian border. It is part of Provence where Provence is the wider region which contains the Riviera.

French Riviera food will inevitably remind you of lemon, olives, and sunshine. And tomatoes. Always so simple, yet so rich and complex! Also known as cuisine from the Côte d'Azur, it is characterized by its Mediterranean influences, focusing on fresh, local ingredients. Key elements include Olive Oil, which is a staple in most Provençal dishes, reflecting the Mediterranean climate. Seafood, consisting of fresh fish, shellfish, and other seafood are central, given the region's coastal location, are frequently cooked using local herbs like thyme, rosemary, basil, oregano, and lavender (aka "Herbs de Provence").

In Côte d'Azur cuisine, vegetables commonly featured are tomatoes, zucchini, eggplant, and bell peppers, where Salade Niçoise, made with tuna, hard-boiled eggs, olives, anchovies, and capers, is a signature dish. Other must-not-miss and celebrated dish is the Bouillabaisse, a traditional Provençal fish stew originating from Marseille, typically made with various fish, shellfish, and aromatic herb, and Daube, a slow-cooked beef stew made with red wine, vegetables, and herbs.

Generally, French Riviera cuisine is known for its simplicity, emphasizing the natural flavors of high-quality ingredients and known for its vibrant, flavorful dishes that make extensive use of local produce and Mediterranean ingredients. Key characteristics and elements of this Provençal cuisine include frequent use of Garlic to enhance flavor, Tomatoes to be integral in many dishes, from sauces to salads and Wine is a must for both in cooking and as a pairing with meals, with local varieties such as rosé from Provence.

Provençal cuisine is celebrated for its emphasis on fresh, high-quality ingredients and its simple yet robust flavors. The use of herbs, garlic, and olive oil creates aromatic and savory dishes that reflect the region’s sunny and fertile landscape.

This bespoke French Riviera Côte d'Azur experience is RM568.00*nett per person, which begins with R. Dumont Blanc de Noirs  2012 vintage Champagne followed by a smoked Tapenade, a spread made from olives, capers, and anchovies, served with focaccia bread and croissant.

Please let us know if you wish to experience this exclusive Provençal evening!

To confirm your seat(s), kindly remit payments via:

- Bank Transfer to :

Connect PRKL PLT

IBAN: Maybank A/C No:  5644-9045-8537

MBBEMYKL 14495/64490

Your payment confirmation and a receipt will be provided to you. Cancellation of seats can be done for free anytime 7 days before the dinner date, after that 100% charge will apply unless a replacement is found for cancellation.

Thank you,

Connect PRKL

"Forging Strategic Partnerships & Networks"

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DINNER MENU & WINE PAIRINGS:

Exclusively brought to you by: CONNECT PRKL in collaboration with N.I.C.E. Bistronome and Di Tullio & Sons.

A  French Riviera Côte d'Azur Pairing Dinner

TUESDAY | 16TH JULY 2024 | 7:30PM

RM568.00*nett per person

WINE TALK by Nicolas Di Tullio

Winemaker & Operations Manager, Château de Lafont

MENU DEGUSTAZIONE

R. Dumont Blanc de Noirs Champagne 2012

FOCACCIA | CROISSANT | SMOKED TAPENADE

—•—

AMUSE BOUCHE

GILLARDEAU OYSTER

—••—

ANTIPASTO

SALADE NIÇOISE

MINI COS | THON | OLIVE | ANCHOVIES

Château LaFont du Loup Rosé 2019

—•••—

PRIMO PIATTO

BOUILLABAISSE

RAVIOLI | SEAFOOD | SAFFRON

Domaine Michel Mallard Ladoix 1er Cru 'Les Gréchons' 2019

—••••—

SECONDO PIATTO : Choice of

CANARD

AGED DUCK BREAST | ARACINI | CIAMBOTTA

or, alternatively

DAUBE DE BOEUF

BEEF CHEEK | OLIVE | POTATO MOUSSELINE

Château Grand-Puy-Lacoste, Pauillac 2014

Château Cantenac Brown, Margaux 2014

—•••••—

DOLCE

ÉCLAIR

LAVENDER | RICOTTA | CHOCOLATE MOUSSE

Château Romer du Hayot Sauternes 1998

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*nett = includes Service Charge & SST tax