Finest champagnes, ever. (Facebook pic)

By V. Sivaji

The idyllic setting at the Ritz-Carlton Langkawi’s the beach grill served to be the perfect venue for the Champagne Barons De Rothschild tasting cum dinner session held recently.

On hand to introduce the fine champagne range was it’s managing director Frederic Mairesse himself who came all the way from France.

Some of the premium Champagne Barons De Rothschild varieties

Prior to the event proper, the select group of around 35 guests were served with one of the magical sunsets over the horizon.

Frederic (left) giving a briefing

This was followed by the serving of Champagne Barons De Rothschild Reserve Ritz Brut upon arrival along with fine canapes.

As dinner proceeded with the starters of snapper ceviche, mango, pickled onion with cold pressed coconut oil, Champagne Barons De Rothschild Reserve Ritz Brut Extra Brut was served.

Consequently, Champagne Barons De Rothschild Reserve Ritz Blanc de Blanca grands crus came with slow poached Atlantic lobster.

Atlantic lobster

The highlight of the dinner was surely the rendang chicken ravioli which received rave reviews from dinres.

Meanwhile, the main course of milk fed veal tenderloin with herbal mashed potato and pickled parsley sauce topped the evening with Champagne Barons De Rothschild Reserve Ritz Vintage 2010.

To end the fine evening with desserts, the strawberry delicacy with buffalo yogurt ice cream saw Champagne Barons De Rothschild Reserve Ritz Rose topping the excellent night.

Veal tenderloin

Kudos to the food creation by Executive chef Mattia Salissoglia and the EAM teams led by Nils Minken.

Among others present was SH Maju Sdn Bhd owner, Alfred Low, Aryzta Food Services commercial director for SEA, Harald Gorbach, Westin Langkawi F&B director, Derek Charles Gomez, The Danna F&B director, Salim Abdoolcader, The Datai F&B director Indra Mohan to name a few.