Bouvet brings French wines and gastronomy to India

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Bouvet sisters-r.jpgWhat happens when two siblings from France, one a wine expert and the other a chef, arrive in India to present fine wines with French cuisine? A gastronomic treat! Prepared by Marie and Juliette Monmousseau, fifth generation family members and daughters of Patrice Monmousseau, CEO of Bouvet Ladubay.


Ranvir Bhandari, Vice President, South, for ITC Hotels and Abhay Kewadkar, Chief Winemaker and Business Head, United Spirits Limited, co-hosted the Bouvet Ladubay dinner in December at the ITC Gardenia hotel in Bangalore and, at a later date, Kuldeep Bhartee, the General Manager of ITC Grand Central in Mumbai hosted a second dinner. At both events Marie Monmousseau was the visiting celebrity chef. Guests were welcomed with Bouvet Brut and cocktails, while the food prepared by Marie Monmousseau, was expertly paired with Bouvet Ladubay and Four Seasons Barrique Reserve wines by Juliette Monmousseau and Abhay Kewadkar.
Bouvet Ladubay, the Loire Valley sparkling wine (originally a part of the Taittinger portfolio and Starwood Capital) was sold to Vijay Mallya’s United Spirits Limited by Starwood Capital in 2006. Based in Saumur in the Loire Valley region in France, Bouvet Ladubay goes back 160 years and is known for making some of the world’s best still wines and sparkling wines such as Bouvet Brut, Bouvet Trésor Blanc and Bouvet Rubis Demi-Sec, among others.
The dinner menu (given below) planned by Marie, a gourmet chef, comprised dishes that stood out with her creative flair and genius. Marie, who has worked in London at Zuma, Le Petite Maison and Locanda Locatelli at different times, is shortly to open her own restaurant, Le Route du Sel, at the Bouvet Ladubay estate in the Loire. (The restaurant name refers to the old trade route that salt merchants used to transport salt across the river.)
Four Seasons wines have been selected to pair with the menu at various international events in India such as Le Concours de l’Inde des Jeunes Chefs Rôtisseurs 2013 by Chaine des Rotisseurs, Asian Junior Chefs Challenge by MasterChefs of Great Britain, and bespoke events by Michelin Star Chefs from France to name just a few.
Said, Abhay Kewadkar in Bangalore, “A gourmet dinner such as this paired with a range of award winning wines from Bouvet Ladubay and Four Seasons Barrique Reserve is an apt reminder of the craft and finesse that lies behind our wines for those who appreciate these things.” He went on to refer to the Loire cuisine paired with Bouvet and Four Seasons wines as “a perfect symphony” at the evening.
Juliette Monmousseau, who is a sommelier and Global Sales Director at Bouvet Ladubay concurred when she said, “It has been an exciting visit for us. These events have given us the opportunity to connect with our patrons and wine lovers in India and with this tour we hope to accentuate an understanding of the provenance of the Loire Valley and the food and wines paired with it.”
MENU at the dinner held in Bangalore
Entrées
Mushroom, beetroot, radish & herbs salad,
toasted walnuts and walnut oil dressing (V)
Fillet of Red Mullet in Escabèche,
with basil, red onions, tomatoes & fried garlic
Paired with Bouvet Brut
***
Plat Principal
Ratatouille gratinée, poivrons grilles et paprika fume
Slow baked aubergines, courgette, onions and tomatoes with olive oil and Parmesan,
Paired with Four Seasons Barrique Shiraz
Le Choux Farci, truffe d’Anjou
Cabbage leaf stuffed with duck, cep mushrooms, chestnuts and Foie Gras,
fresh Anjou truffle shavings
Paired with Four Seasons Barrique Shiraz
***
Desserts
Tarte aux fraises
Shortcrust pastry, fresh strawberries, pastry cream
& elderflower liqueur
Paired with Bouvet Brut Rosé
***
Coffees & Teas
Gâteau de Marie
Soft chocolate cake, sesame seeds with milk jam

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