A Champagne Dinner to Remember at The Ritz-Carlton Bali

I don’t know about you, but I believe that one of the most romantic things one can experience is a bubly candle light dinner. There’s something about that golden colored elixir with floating bubbles that looks so fancy and beautiful. So, when we got an invitation to try the Exquisite Taittinger Champagne Pairing Dinner at The Majestic Chapel of The Ritz-Carlton, we just want to say… I do on the RSVP card.

The history of Taittinger as a famous Champagne House starts with World War 1. Pierre Taittinger, a young officer at that time founded the Champange region. As a foodie and wine lover, he sets his eye on this. After the war is over, in 1932, he and his brother-in-law started the business. In 1940s, his sons started to take over while having to deal with World War 2. Having all this rich history, the Taittinger kept the business in their family. After knowing all about these stories, I felt excited to try the champagne pairing that night. The style of Taittinger champagne is dictated by Chardonnay, elegant but also light and fresh. Taittinger’s flagship champagne, Comtes de Champagne is a Blanc de blancs, meaning it is made entirely of Chardonay and has won many accolades.

The 5 course distinctive menu paired with world class Taittinger Champagnes surely create a memorable luxury dining experience. We start the night with some drinks and canapes by the garden. Then we’re off to the beautiful Majestic Chappel. Inside, the room is beautifully decorated with flowers and a long table. In each setting, there’s an empty champagne bottle with the menu written on it. Such a beautiful arrangements. The accoustic band sits on the corner, ready to start as the first meal came to the room. Candle lights and great people sitting around us makes it the perfect dinner.

The degustation menu starts with a beautiful amuse bouche, made of foie grass, plated like a work of art. Then we continue with the appetizer, which is Lobster with Pumpkin Mousse, Coconut and Green Grape Sorbet, Avruga Caviar paired beautifully with Taittinger Prestige Rose NV. With a delightful pink hue in colour and a nose of fresh red berries, this champange is perfect with the fresh lobster and that caviar that’s just excellent!

Then we continue with the Barramundi served with White Asparagus de Cream, Spinach Chlorophyll, Pava Bean, Edamame, Citrus Sauce, Fine Ripe Cherry Tomato. This dish, which is my second favourite to the lobster, is paired with their flagship product: Taittinger Comtes De Champagne ’04. This one has a sweet and citrusy scent and a fresh fruity flavour. Again, a great match to this well-balanced barramundi creation.

The third menu is a stunning Wagyu Striploin 6/7 served with Truffle Potato Espuma, Potato Fondant, Semi Dried Carrot, Morel Jus, Pistachio and Black Olive Crumble. Each bit is heavenly and rich and warm-up my soul. Or maybe it is the M. Chapoutier La Bernardin, Chateaurneuf Du Pape Rouge ’13 that is paired with the steak.

As the night went on, the conversation flows, the music makes us move and the wines makes us feel all the feeling… we’re not ready for the dessert to come and end the night. However, when that beautiful Hot Chocolate Moelleux came with the Financier, Passion Fruit & Basil Jelly and Passion Fruit Ice Cream, my heart melts. It is trully the perfect sweet ending. They paired this with Taiitinger Nocturn Sec NV which is 40% Chardonnay and 60 % Pinot Noir and Pinot Meunier. What a night indeed. Compliment to the newly appointed Executive Chef at The Ritz-Carlton Bali for his fabulous menu, and to Taittinger for their selections and pairing.


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