Château De Mercuès Wine Dinner at Restaurant Blanc, Macalister Mansion, Penang
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An exquisite evening of gastronomy and fine wines at the Château De Mercuès Wine Dinner held at Restaurant Blanc, formerly known as the Dining Room at Macalister Mansion.
The fine dining room in the capable hands of its culinary wizard Chef Benny Yeoh and Chef Julien Poisot, One-Starred Michelin stardom from Relais & Chateaux had guests experiencing a culinary masterpiece paired with Château de Mercuès’ and Château de Haute-Serre’ finest wines by The Wine Shop Penang.
Chef Julien, myself and Chef Benny Yeoh
The wines are produced in the French vineyards located in Cahors, in southwest France, near Bordeaux. We had the opportunity to taste four reds and one white from their two Malbec estates:
Château de Haute-Serre Albesco Chardonnay 2019
Château de Haute-Serre Georges 2019
Château de Mercuès Les Evêques 2019
Château de Haute-Serre Gèron Dadine 2018
Château de Mercuès Cuvée 6666 2018
The wines from the two Malbec estates were introduced to the room by Bertrand-Gabriel Vigouroux, 4th generation of Malbec-Experts, whereby he also shared the details of his winemaking journey.
Having won plenty of awards, the house of Vigouroux is known as the pioneer of Cahors. The estate having gained a position in the global market with its own Malbec also specializes in agritourism.
Bertrand-Gabriel also did mention that Château de Mercuès is one luxurious Cru hotel where guests can take part fully in the harvest and vinification process during their stay. A click on Google does show that there are indeed breathtaking views in every direction from the château-hotel that overlooks the picturesque Lot valley and Cahors vineyards.
Bertrand-Gabriel Vigouroux sharing his passion for his wines
Chef Julien x Chef Benny Yeoh Four-Hands Dinner begins with the Home Baked French Bread with Truffle Butter. Next up was a dual of amuse bouche, with a Traditional Quercy Mique and a French Oyster Tartare. The simple mique is taken a step further with a filling of chopped mushroom, pig trotter, and herbs. The little round disc packs a lot of flavor, making it a tasty bite.
The French Oyster Tartare, on the other hand, features an oyster with delicate Oscietra caviar, plum, and ginger flower emulsion, reveled in the straightforward purity of the sea.
Home Baked French Bread with Truffle Butter
Traditional Quercy Mique
French Oyster Tartare
Pan Seared Foie Gras was the starter, presented alongside a confit tomato with filling of chopped braised duck legs. The dish was served with Verjus Sauce (with gentle acidity). The rendition of the prized foie gras stands out with its combo of textures and tastes, with each element blending to a delightful experience.
Pairing the dish with palate-coating richness was the fruity Château de Haute-Serre Albesco Chardonnay 2019, the only white for the night. Aged in oak barrels, the Chardonnay with a magnificent complexity had a balance of roundness and freshness to clear the palate.
Château de Haute-Serre Albesco Chardonnay 2019
Pan Seared Foie Gras
In the next dish, the Crispy Scale Marble Goby was served in Duglèrè Sauce. The thickness of the piece of fish was just right, and skin seared well, adding a crunchy component to the dish which is served with smoked ikura, and beetroot spaghetti with al dente preparation. A Duglèrè Sauce was chosen, providing more seafood flavor to the dish. The combination of ingredients was masterfully executed, offering not only a tasty dish but elegantly plated too.
It was an enjoyable pairing with two reds – Château de Mercuès Les Evêques 2019 with finesse of tannin and notes of black fruits, and Château de Haute-Serre Georges 2019, a brilliant red reveals elegant and silky tannin and a complex bouquet of black fruits and subtle touches of spices and pepper.
Château de Mercuès Les Evêques 2019 and Château de Haute-Serre Georges 2019
Crispy Scale Marble Goby
The Braised Wagyu Beef Cheek dish is a serving of artichoke stuffed with copious amount of tender beef cheek braised in Malbec Red wine. Garnished with French black truffles and coupled with Pèrigueux sauce, the dish garners a much stronger taste.
The complex meat dish was paired with Château de Haute-Serre Gèron Dadine 2018. Bearing the name of the first owner of the estate in the 16th century, this red wine made exclusively from high density vines reveled new dimensions of interesting taste when paired with the dish.
Braised Wagyu Beef Cheek
Palate Cleanser – Tropical Symphony with Poached Pineapple
The final dish was a trio of French Cheese, paired with Chaâteau de Mercuès, Cuvée 6666 2018. The seductive full-bodied wine with fine tannins ensured a complex finish.
The wine is prepare with grapes from the best parcels of Château de Mercuès planted on a gravely soil, at high-density with 6666 vines per hectare. The grapes are hand sorted and this Cuvée is only produced on the best years.
Assortment of French Cheese
Chef Julien x Chef Benny Yeoh Four-Hands Dinner is an experience to be treasured. Food was done beautifully with many techniques. The wine pairing dinner was an utter treat from start to finish.
A photo taken of the chefs and the happy kitchen team
