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- 19 Apr 2015 -

Wine Dinner to celebrate the long awaited arrival of Spring in Beijing!

Winters often seem like they are neverending in Beijing, we were in mid April but the Winter chill is stubbornly persistent this year. A group of wine lovers decided to get into the spirit of Spring, I can't think of a better excuse than a wine dinner to drive the chills away! We decided to give the Wine Room in the newly opened Rosewood Hotel a try and I was excited to work on the wine pairing to compliment a 6 course seasonal degustation menu with the theme of Spring which features organic produce (think Shanxi Goji) with the ex-chef of Daniel in NYC and Maison Boulud in Beijing. 

I guess we all need something to look forward to... the response was overwhelming, many in the group brought more than a bottle each...I think we shocked the restaurant with our alcohol consumption!

The highlight of the meal was definitely a caramel Baked Alaska with Chartreuse Vert individually flambee served with macerated mulberry in the private kitchen in the Wine Room.

 

 

Next
; Bordeaux 2015 under the backdrop of Vinexpo