Le Cellier Wines Selection and Ilustrado Restaurant Private Wine Dinner-Nov. 19, 2021
| Cocktails:
Lychee with Blue Cheese and Pistachio
Croquette
Paired with:
Lions De Fabre Bordeaux Blanc 2019 – Domaine Fabre en Haut Médoc (White Wine)
To order
 :Bordeaux AOC 2017 Red - Lions de Fabre - Domaines Fabre en Haut Médoc (Red Wine)
To order
:The fruitiness of Lychee with the saltiness of Blue Cheese and the Sumptuous of the Croquette was a great compliment of the freshness of our #bordeaux Lions de Fabre Blanc and Rouge.
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| Starters:
Assorted Spanish Tapas.
Fresh Asparagus with Shiitake Mushroom Balsamic Vinegar Sauce.
Demitasse of Wild Prawns Bisque with Wonton.
Paired with:
Vina Hermosa Blanco 2017 – Santalba Rioja (White Wine)
To order
:On our starters, we had 3 dishes my favorite is the second dish, the Fresh Asparagus with Shiitake Mushroom Balsamic Vinegar Sauce.
The good structure and good acidity with a long finish of our #spanishwhitewine was pairing well with the earthy taste of the mushroom. Overall the it was well balance partnership.
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| Main Dish:
US Filet Mignon with Green Peppercorn. Au jus, Duchess Potatoes. Buttered Baby Carrots and French Beans.
Paired with:
Château Fonseche 2013 - Haut-Médoc - Domaines Fabre en Haut Médoc (Red Wine)
To order
:The velvety tannins with slight woody taste of our #bordeauxwine was pairing well with the tenderness of the beef that makes it perfect with the combination of buttered baby carrots and the crunchiness of the French beans.
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Dessert:
Mango Jubilee with Sampaguita Ice Cream.
Paired with:
Crémant de Bourgogne "Blanc de Blancs" – Ferraud & Fils (Sparkling Wine)
To order
:The Tart flavor of Mango Jubilee and the creaminess of Sampaguita ice cream was perfect with the freshness of Cremant de Bourggne Blanc de Blanc.
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Venue: Ilustrado Restaurant Google Map: https://goo.gl/maps/17HBibXggMMYHrgP6 The sitting capacity of the venue is at least 60 person but due to pandemic this event was limited to 20 person only. All Health Protocols was very well observed. Thank you for supporting our event. |