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By The Glass
Kevin Toyama
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Wines complement Ultimate La Mer dinner
Ultimate Dinner
Featuring: Chef Yves Garnier's special menu and Remy Martin Grande Champagne Cognac
When: Tomorrow through Dec. 30
Place: La Mer, Halekulani
Cost: $155
Call : 923-2311
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After a five-year hiatus from the restaurant life, I'm back in the saddle again at the Halekulani as a sommelier.
I've always enjoyed the opportunity to hone my food-and-wine pairing skills. Do the flavors that dance in my mind flow on the palate? The ability to decipher, discuss and deliver the correct wine selection -- or dare I say, one that exceeds expectations -- is like embarking on a new adventure every day.
Tomorrow, I'll be getting right back into the swing of things as La Mer chef de cuisine, Yves Garnier, unveils his fifth annual Louis XIII de Remy Martin Ultimate Dinner.
This elegant nine-course menu will be served through Dec. 30 in addition to the restaurant's standard ala carte offerings.
Highlights from this culinary journey include Lightly Smoked Foie Gras with Macadamia Nuts and Sliced Apples, paired with the Cuvee Joy Riesling from Dr. F. Weins Prum in the Mosel region of Germany. It's an innovative approach to the traditional foie gras-sauternes pairing. Crisp and bright, with citrus, green apple and cherry flavors; this medium-sweet riesling complements the richness of foie gras and brings to light the purity of fresh apples with its refreshing acidity.
Savory and sublime, the Lobster Creme Brulée with Hon Shimeji Mushrooms that follows requires a more traditional approach. The French chablis by Roland Lavantreaux is laced with classic aromas of seashells, citrus and meyer lemons. Its brisk style is perfect for the rich flavors of the creme brulée and elegantly accents the earth tones of the mushrooms.
A full-flavored meursault by Louis Latour from the Burgundy region of France steps it up for a pairing with the Sautéed Langoustine flamed with Remy Martin Cognac. The wine offers a bouquet rich with red apples, citrus, hints of browned butter and vanilla. This fuller-styled chardonnay complements the natural sweetness of the langoustines, graced by the complex caramel and vanilla tones of the flamed Remy Martin Cognac.
An evening at La Mer is never complete without a review of our Fromage Cheese Trolley. The grand finale of the meal is a taste of the "Ultimate" Grande Champagne Cognac -- Louis XIII de Remy Martin.
The Louis XIII de Remy Martin Ultimate Dinner menu costs $155, without wines, with a two-person minimum. The wines are available for an additional fee.
Halekulani and Remy Martin will donate a portion of the dinner proceeds to benefit the American Red Cross Hurricane Katrina Relief Fund.
Kevin Toyama is an advanced certificate holder from the Court of Master Sommeliers.
This column is a weekly lesson in wine pairing written by a rotating panel of wine professionals. Write to
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