Upcoming Events

Pierre Amadieu Wine Dinner

Thursday, 18 Oct 2018

Tang Yun, 7.00pm

Member $118.00/Guest $128.00

Pierre Amadieu is a highly regarded winery which was founded in 1929 by the current owner’s grandfather, who made wines from his 7 hectares of vineyards in Gigondas, France. Generations on, the present Pierre Amadieu – owner and winemaker – is not a follower of over-extracted wines; instead, he strives to obtain well-balanced wines with all the elegance and richness of his protected terroir located on the heights of the appellation Gigondas. Join us and treat your senses to a unique dinner with carefully paired wine pairings, hosted by guest speaker Dominique Pilouu.

 

Thursday, 18 October

7.00pm

Tang Yun

Member $118 | Guest $128

 

Featuring Guest Speaker Dominique Pilou

Dominique Pilou was born in the beautiful city of Bourges, close to Sancerre and surrounded by various wine regions. After graduating from the University of Hotel and Catering Management in Bordeaux, Dominique worked in the hospitality industry in France, which eventually took him to Reunion Island where he fell in love, got married and stayed on to take over and manage a wine import company.

The years have seen Dominique developing his passion for wines, having joined a Burgundy wine group and then purchasing some vineyards himself! Today, Dominique has formed a group with other growers and amongst them, the Pierre Amadieu vineyards, to present their wines to the rest of the world.

 

Reservations: tctangyun@tanglin-club.org.sg | Enquiries: 6622 0432

Please note that only form and email bookings / cancellations are accepted.

A 1-week cancellation policy applies.

 

小吃

Amuse-Bouche

Pierre Amadieu ‘Roulepierre’ Côtes du Rhône Blanc 2017

 

鲍鱼 • 龙虾

48-hour Sous-Vide Abalone

Boston lobster tartare, avruga caviar,

yuzu jello, passion fruit sorbet, micro salad

Pierre Amadieu ‘Les Caladières’ Crozes-Hermitage 2013

 

鲂鱼 • 黑松露

NZ Sustainable Line-Caught Red Gurnard

sautéed free range egg white, black truffle vinaigrette

Pierre Amadieu ‘Les Capelets’ Saint-Joseph OAC 2015

 

烤和牛 • 焖牛筋

Oriental BBQ Wagyu Beef

braised beef tendon wrapped in cabbage, black fungus

Pierre Amadieu Domaine Grande Romane Gigondas 2015

Pierre Amadieu ‘Le Pas de l’Aigle’ Gigondas 2013

 

金華火腿 • 野生菌菇 • 烩饭

Jinhua Ham

wild mushrooms, Canadian scallop, oriental lobster sauce risotto

Pierre Amadieu ‘La Paillousse’ Châteauneuf-du-Pape 2014

 

冻水果奶黄肠粉

Fruit Custard

coconut gelatin sheet, almond flakes, vanilla ice-cream