Events

Grands Crus Classés Bernard Magrez Wine Dinner

Vida Rica Restaurant, Mandarin Macau

Seared mushroom ‘scallop’ with ice lettuce, pesto and black truffle dressing
煎蘑菇配冰生菜及黑松露汁
Château Magrez Fombrauge Blanc 2013

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Baked wild seabass quenelle with crayfish bisque and lemon choux puff
焗鱸魚丸配小龍蝦湯及檸檬泡芙
Château Pape Clément Blanc 2013

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Kurabuta pork tenderloin with seared harsh potato and Paris mushroom cream sauce
黑豚豬柳配薯餅及巴黎蘑菇忌廉汁
Château Les Grands Chênes 2006

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Roasted free range chicken, white beet root puree and truffle sauce
烤雞配白菜頭蓉及松露汁
Château La Tour Carnet 2009

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Seared pigeon breast, liver pate tart and juniper berry pan jus
煎乳鴿胸配肝醬撻及杜松子燒汁
Château Pape Clément 2007
Château Pape Clément 1995


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Roquefort cheese with quince jam and lavosh
羊芝士配榲桲醬及脆餅
Clos Haut Peyraguey 2011