Thursday, November 6, 2014

Great Japanese food and vintage Moet et Chandon champagne with the Moet brand ambassador tonight at the EDSA Shangri-la

With the Moet et Chandon team tonight,
at the EDSA Shangri-la, living a Travelife

Tonight in Manila, living a Travelife, I went across town to the EDSA Shangri-la to attend a wonderful Japanese dinner at Senju, the hotel's Japanese restaurant, paired with vintage champagnes from Moet et Chandon.

Talk about a powerfully intoxicating combination, created by the dynamic teams of Moet et Chandon and the EDSA Shangri-la.


I've just come from two weeks of good eating in Japan, mainly at Michelin-starred restaurants in Tokyo and Hokkaido, so I was prepared to be pretty blasé about any Japanese food in general in Manila.

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WHAT A NICE MEAL

Happily, the chefs of Senju did an excellent job of creating a truly delicious six-course Japanese meal with first-rate ingredients.

I was very impressed with what they did today, and it's really not often I can say this about a Japanese meal in Manila.

Or in most places outside of Japan, for that matter.

Kobe beef for the main course.
This really melted in the mouth.

EVERYTHING'S PERFECT AT SENJU

The plating was beautiful, the flavours and ingredients authentic, and the flow of the food was very good.

To top it off, our meal was paired almost course for course with vintage champagnes from Moet et Chandon.

It's not often you get to open four good vintages of Moet for dinner, but that's exactly what we did tonight at the EDSA Shangri-la, living a Travelife.





IT'S ALL ABOUT THE COMPANY, TOO

We had a very nice table of gentlemen, as well, which made the evening just more fun.

Seated next to me was the evening's guest of honour, Arnaud Mirey, who is the global brand ambassador of Moet et Chandon.

He's only in Manila for two days so I was very happy to sit next to him tonight at dinner, especially as we have so much in common.


We both love the region of Normandie in France, and so we spent a lot of time talking about the weather and the food of Normandie.

Diagonally across me too was Louis-David Kerscaven, the financial boss of Moet et Chandon.

And to the far end of my table of six was Simon Cote of the EDSA Shangri-la, who had arranged this truly wonderful pairing, and the venerable artist Arturo Luz.





WONDERFUL VINTAGE CHAMPAGNE
FROM MOET

The champagnes, of course, were the other superstars of the evening.

We had two tastings of blanc and two rose, and I can't tell you which I liked more as I liked all of them. All I know is that I had way more champagne tonight than I have had in a long time, traveling all over the world, living a Travelife.

The Moet et Chandon Grand Vintage Blanc 2002 went excellently with the uni and o-toro sashimi, while the Moet et Chandon Grand Vintage Rose 2004 was paired very well with the Kobe beef.


Everything was beautiful.

I enjoyed the dinner tonight so much, and I certainly ate way more than I should have.

I'd just done a long four-hour lunch with our sales team at the Diamond Hotel, planning for 2015, and I honestly didn't think I could eat much for dinner.

But as the gentlemen in my table will tell you, I ate every single thing tonight, and drank lots of vintage champagne, on just another delicious day in my never-ending, and never-endingly eventful Travelife.


MOET ET CHANDON
VINTAGE DINNER
at Senju
EDSA Shangri-la

Sakizuke
Grilled lobster, simmered wintermelon and eel,
grilled Saber fish and Hiroshima oyster in a shell

with
Moet et Chandon Grand Vintage Blanc 2003


Owan
Brasenia leaves, lady finger, 
sea bream and plum

Sashimi
Yellowtail, salmon,
o-toro tuna, squid and sea urchin sashimi

with
Moet et Chandon Grand Vintage Blanc 2002

Niimono
Simmered Japanese eggplant and prawn


O-shokuji
Grilled Kobe beef in honey sauce

with
Moet et Chandon Grand Vintage Rose 2004

Dessert
Green tea cheesecake
with red bean and sesame tuile

with
Moet et Chandon Grand Vintage Rose 2003






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