Dear Members
First and foremost, on behalf of the committee I would like to wish you a prosperous and peaceful 2013.

For the first event of 2013, it will be a trip down wine memory lane. We will revisit some of the excellent bottles that we have savoured in 2012 and in the not too distant past. They may be wines that you have enjoyed at one of the dinners and hope to revisit, or wines that you wish to add to your cellar. Remember Chateau La Lagune 1998 from 90’s Bordeaux @ St Julien, Viader 1998 served during the President’s Dinner 2011, St Supery 1996 Meritage during the Three Decades of California in 2011, Dante Rivetti 1989 Barbaresco Reserva featured during the Piedmont Truffle Dinner in 2011, Penfold Grange 1996 savored during the Penfold vs Astralis Dinner in 2010? Some of these will be available for tasting and some will be auctioned off on that day.

We have put together a unique tasting and dinner event that will start with an extensive tasting of some wines from our cellar, paired with gourmet canapes. This will be followed by a family-style shared platter sit-down dinner put together by 3-Michelin Star Chef Bruno Menard .

Born in 1962 in France to a family with a long history of cooking. Chef Bruno Ménard began working at a restaurant at the age of 15 and later joined 'Charles Barrier' and 'Jean Bardet' to gain more experience. In 1995, Chef Ménard went to Japan to take charge of a French restaurant, which was followed by a period as an executive chef at a hotel. He then moved to the United States and while working as executive chef at the Ritz-Carlton Buckhead in Atlanta, was invited by Jacques Borie to succeed him as L'osier's third generation chef. L'osier in Tokyo received its first three-Michelin-star and continued to receive it for the following three years , proof of the success of Chef Ménard's leadership.

At La Cantine, Chef Menard serves an intriguing twist to classic French fare in the comfy environment of a bistro. The iconic upside down rooster decoration in the restaurant is the chef’s way of telling you that his 3-Michelin star approach to classic French food is anything but traditional. On our special evening, Monsieur Bruno Menard will personally oversee and execute the menu, starting with a selection of fine canapés during the free and easy tasting session, through to a selection of five desserts that will be unforgettable. Please book early to avoid disappointment.


The society proudly

Presents



Reminiscing @ La cantine, featuring the cuisine of 3 michelin star chef Bruno Menard

Venue:

La Cantine made by Bruno Menard
#01-01, Asia Square Tower 1
8 Marina View
Singapore 081960

Date: Wednesday, 16 January 2013

Time: tasting-7:30 pm , 8:15 pm (Dinner)

Price: Members S$195, guests $215

Dress Code: Office attire

Limited to 50 pax

Bookings and reservations:
Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 11 January 2013.

Menu:

Canapes and Tasting
Ch. La Bon Pasteur 1995, Ch. Gazin 1996, Ch. La Lagune 1998, E. Guigal Chateauneuf-du-Pape1999, Ch. Lacoste Borie 2000
Stellenzicht 1995 Syrah, Kanonkop 1994 Paul Sauer, Silvio Grasso 2000 Barolo Ciabot Manzoni
Nicolas Potel Bonnes Mares Grand Cru 2000, Parker Estate First Growth 1994 and more…


Amuse bouche
Gazpacho

Starters
Escargots
Nice Salad
Country Pork Terrine
Momotaro Salad with fresh Faisselle

Giesen Estate 1999 Pinot Noir OR Palliser Estate 1999 Pinot Noir
Spring Mountain Vineyards 1996 Cabernet Sauvignon OR St Supery 1996 Meritage

Main course
La Bavette (beef flank)
Oxtail Parmentier
Steamed Scottish Salmon
Codfish Brandade
Royan Ravioli Gratin/Assorted Vegetable/Gratin Dauphinois

Ch. Rauzan Gassies 1999
Ch. Lynch Bages 1999



Dessert
Crème Brulée
Vanilla Ice cream
Traditional Baba au rhum
Milk Chocolate & Peanuts Butter Mousse

Oremus 2005 Late Harvest Tokaji
Prince Poniatowski 1990 Clos Baudoin Moelleux
Fattoria Aldobrandesca 2008 Aleatico




*For non-meat & vegetarian options, a special menu can be arranged upon request.


Best regards

Joyce Chang
President
International Wine and Food Society of Singapore