A Gastronomical Adventure with Carlsberg and Chef Anton Mosimann

[Special Event]

So sometime back in October last year I went to an exclusive fine dining dinner which involved a beer pairing. Beer pairing? Yes and you can read about it here – https://timchew.net/2011/10/20/fine-dine-beer-with-chef-kern-by-kronenbourg-1664/

I enjoyed myself so much that when the invite came for this one I leaped at the opportunity to attend!

This time round Chef Anton Mosimann, OBE (Order of the British Empire) who was in town to serve up a culinary feast for us at The Club in Saujana on 25 September 2012!

There are lots of beers distributed by Carlsberg Malaysia including Asahi, Kronenbourg 1664, Grimbergen and Somersby (which is a cider not a beer)

Chef Anton Mosimann flew in his own cullinary team!

Baked Crab Cake infused with Kronenbourg 1664 Herb Sauce delicacy served with the aromatic flavours of Kronenbourg 1664 lager

The creamy Risotto ai Funghi was paired with the fruity sweetness of Grimbergen Blonde which cut through the richness and made it not so 'jelat' — The creamy Risotto ai Funghi was paired with the fruity sweetness of Grimbergen Blonde which cut through the richness and made it not so ‘jelat’

Lamb Loin and Shoulder Braised in Carlsberg Green, Pommes Anna and fresh market vegetables. Served with Carlsberg Green Label. Unlike some of the smaller eaters at my table, I polished off this plate as the meat was so tender and flavourful.

Coffee with Amarula Cream. Amarula Cream tastes a bit lie Baileys so it adds some creaminess and richness to the coffee. I drank every single drop in the cup and stayed awake for hours after that (serves me right!)

My partner for the night was none other than MHB's Miss World Malaysia 2012 Lee Yvonne! — My partner for the night was none other than MHB’s Miss World Malaysia 2012 Lee Yvonne!

74061_10151549224835278_421243259_n — Yvonne with Chef Anton Mosimann

MD of Carlbserg Mlaaysia Soren Ravn was presented with Chef Anton's Cuisinne Naturalle recipe book — MD of Carlbserg Mlaaysia Soren Ravn was presented with Chef Anton’s Cuisinne Naturalle recipe book

Everyone was in high spirits. Speaking of spirits, we ended the night with some awesome single malt whisky - Dalmore 15 Years — Everyone was in high spirits. Speaking of spirits, we ended the night with some awesome single malt whisky – Dalmore 15 Years

The Carlsberg Malaysia dinner’s objective was to inspire guests to reflect on, and derive as much pleasure from the flavours, aromas and beauty of cuisine, crafted flawlessly by only the best in culinary arts, in this case Chef Anton Mosimann.

The delicious food, paired with Carlsberg Malaysia’s diverse portfolio of brands, demonstrates that they have the right products for discerning consumers thus ensuring beautiful pairings all around!

So the next time you’re at a restaurant you might just want to conduct your own beer pairing! You could choose a beer that complements the flavours of your dish (eg. earthly flavours with a dark beer like Grimbergen Ambre, fruity dessert with a fruity beer like Kronenbourg 1664 Blanc).

Alternatively you go with a beer that contrasts with the flavours of your dish (eg. a more neutral beer that’s not too overpowering like Asahi Super Dry to go with truffels or foie gras or perhaps Carlsberg Green Label to balance out a cream of carrot soup).

Have fun experimenting and don’t hold back!

More info at https://www.facebook.com/CarlsbergMalaysia

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Photo credits: Carlsberg Malaysia