Delia Wines Gourmet Dinner at The Chalet Suisse

[Event]

 

Pearl and I recently headed over to Chalet Suisse in Ampang for the Delia Wines x Chalet Suisse wine pairing dinner. Now Ampang is not one of my favourite places to go to due to the distance from my home in Petaling Jaya but the prospect of some good wines and food certainly made the trip seem worthwhile so over we went.

Delia Wines is an importer of wines from France and beyond, as well as also being the producer of Champagne Laurent Robert in France, while Chalet Suisse is an authentic Swiss restaurant located in Little Korea in Ampang. Yes rather odd I know – a Swiss restaurant pretty much surrounded by Korean restaurants and shops! It is instantly noticeable by the big white cow right outside the entrance. Once inside though, you’re transported to a cosy Swiss cottage that’s worlds apart from the hustle and bustle of Ampang.

Chalet Suisse was the brainchild of the late Heinz Bauert, the previous owner who was born and educated in Horgen, by the Lake of Zurich/ Switzerland. He attended chef training at the Hotel -Management School in Lucerne, and left Switzerland soon after graduating for England and then to Thailand. Since 1969 he was involved in hotel and restaurant business in Asia, and before coming to Kuala Lumpur, was the Franchise Holder of the Moevenpick Group in Singapore.

Heinz decided to set up his own Swiss-style restaurant – Chalet Suisse in Ampang in May 1996 and ran it until he passed away on 8 March 2015. However his legacy of Swiss culinary in Malaysia lives on as his restaurant is now owned by a group of his Swiss expatriates friends here in Kuala Lumpur.

The menu is typically Swiss so expect lots of rustic and hearty dishes with cheese, butter and cream!

 

Chalet Suisse is a quaint little restaurant located in Little Korea in Ampang

The restaurant exudes a cosy and warm ambience and is filled with Swiss memorabilia and decor

There’s also a more private dining room upstairs that’s suitable for small sized events/ functions

 

Cold and Hot Appetizer

Quiche Lorraine specially prepared by Chef Raymond Chalet Suisse

Wine – Domaine Des Poncetys – Saint Veran Les Chailloux  2015 Organic Wine

I do so love a nice Quiche Lorraine for breakfast or tea but this is my first time having it during dinner. The dish’s cheesy and savoury flavours contrasted against the fruity and refreshing flavours of the wine which served to whet the appetite even more!

 

ESTATE

Area: Saint Veran – Maconnais – Burgundy – France

Age of vine : Estate 17em century – vine 80 years old

Terroir : Clay-limestone clay soils

Estate Management:  High Environmental Concern, Organic wine, 100% Chardonnay

 

On the eye it is glowing yellow with golden reflections. Shiny dress.

On the nose, it initially opens up with aromas of pear jam and yellow peach, then subsequently a fruity, explosive and gourmand, with notes of very ripe pears and candied fruits.

 

Very voluminous attack consistent with olfactory sensations. “Le Clos des Poncetys” has an ample and fatty mouth, dominated by gourmet aromas of ripe pears and yellow peaches. The finish is long on fruity and mineral shades.

Ideal serving temperature: 9 to 11 C

 

Pan-fried Duck Liver on Young Spring Onion, Topped with Nutty Oil and Fresh Herbs Vinaigrette Mix

Concorde Hotel, Paris – France

Wine – Domaine Rolly Gasmann – Riesling Silberberg De Rorschwihr 2012

Grilled/ pan-fried duck liver (and goose liver) is one of my favourite dishes as well so this was a really welcome sight. It was cooked to perfection and had lovely rich earthy flavours. Fortunately the wine provided lots of acidity to cut through the richness to prevent this dish from being too cloyingly rich, enabling us to finish it and even wanting more! Another inspired pairing!

 

ESTATE

Area : Alsace – Rorschwihr – France

Age of estate : In the family since 1611

Terroir : Silicified Limestone of fossilised mussel

Estate Management : Biodynamic culture

Grape : 100% Riesling

 

VINIFICATION

Harvest :By Hand

Fermentation are natural with yeasts over 4 to 6 months

Elevage : Stainless steel tanks and large Oak Barrel

 

It has a rich and mercurial nose of floral honey, apple and lime. On the palate it is intense and delicious, slightly off-dry but with very high acid and excellent focus with a very long finish. Auslese-like in its intensity and flavour palette, but quite dry.

 

Escargots A La Maison

Sizzling Snails Served in Their Shells, with Green Pepper and Garlic Butter

Heinz Bauert Chalet Suisse

Wine – Chateau Grand Baril – Montagne St Emillion Cuvee Gaia 2011 – Organic Wine

Juicy escargots smothered with green pepper and garlic butter – a party on the palate (but probably not so good if you’re going to kiss your partner after dinner)! Paired well with the wine which provided complementing woody and smoky notes.

 

ESTATE

Area : Montagne Saint-Emilion, Bordeaux, France

Age of vines : 15 years

Terroir : sablo-limoneux

Estate Management : Vine Guyot, Disbudding, Certified Organic wine since 2009 

Estate certified HEV ( High Environmental Value )

Grape : 100% Merlot

 

VINIFICATION

Harvest :By Hand

Fermentation: Both alcoholic and malolactic fermentation are

Made in temperature controlled stainless steel VAT.

Hot maceration is done over 1 or 2 weeks

Elevage : Wine is kept 12 months in concrete VAT

Yearly production : 15 000 bottles

 

Robe purpée rather sustained. Deep nose with smoky wood accents, earthy, roasted notes, while on the palate it is pleasant and balanced.

Aging potential: about 8 years after harvest

Accompany perfectly the buffets of sausages, the skewers of lamb with thyme, the shank of veal confit

 

Awards

Vintage 2009 : 90/100 from Gilbert et Gaillard

Gold medal Concours Amphore (National Award for Organic wines)

 

Panfried Sirloin With Green Pepper Mushroom Duxell, Oven Baked with “Cafe De Paris” Butter Mashed Peas, Glazed Carrots and Mashed Potatoes

Dolder Grand Hotel Zuerich, Switzerland

Wine – Domaine De Gallety – Cote Du Vivarais – Haute Vigne 2015 – Organic Wine

I love steak and this one although done to medium (I prefer medium rare) was still juicy and tender and very flavourful. This was such a hearty dish with flavours accentuated by the wine.

 

 

Bitter Dark Chocolate Cake With Raspberry, Strawberry Coulis and Vanilla Ice Cream

Max Kehl, Zuerich – Switzerland

Wine – Domaine Rolly Gasmann – Muscat Moenchrelen  De Rorschwihr 2009

For dessert we were served with a dark chocolate cake which was paired with a sweet Muscat. A bit of ying and yang here that worked pretty well!

 

ESTATE

Area : Alsace – Rorschwihr – France

Age of estate : In the family since 1611

Terroir : Silicified Limestone of fossilised mussel

Estate Management : Biodynamic culture

Grape : 100% Muscat

 

VINIFICATION

Harvest :By Hand

Fermentation are natural with yeasts over 4 to 6 months

Elevage : Stainless steel tanks and large Oak Barrel

 

The Muscat from Alsace has a golden yellow colour, with green reflections, it emits floral and citrus (orange, mandarin) aromas. It is a fresh wine with fruit flavours that perfectly accompanies asparagus, and also light cuisines made from cooked or raw vegetables.

 

 

We capped off the marvellous meal with a digestive in the form of an armagnac. 

APPELATION ARMAGNAC CONTRÔLÉE (www.domaine-charron.com)

 

VINTAGE 1995

Grapes (100% BACO 22A) coming from the Domaine (at Perquie, Landes) and from a single year. Distillation with a traditional and locally-made wood fired copper continuous still, at 52 degrees. The brand’s oak barrels are made by one of the last coopers in the area. The brand’s vintage armagnacs are not reduced (no water is added) : they are all « cask strength » brandies. Neither sugar nor colouring compounds are added.

 

The nose is elegant and very expressive, with a subtle blend of fresh apricot and mirabelle plum, with a spicy end. On the palate it is vivacious, and pleasantly fresh. The spices (cinnamon, with a hint of vanilla) dominate the stone fruit undertones. The brandy is well balanced and the alcohol is well integrated. The finish is long-lasting, with rancio and cooked prune flavours. 

Cask strength

Natural degree : 48,8 °

Oslo Bottle : 50 cl or 70 cl

 

Awards

SILVER Medal Outstanding : IWSC 2015

SILVER Medal : Concours Général Agricole de PARIS 2014

 

 

It was certainly a fun evening filled with laughter and good conversations together with delicious food and quality wines! Can’t wait till the next one!

For more info on Delia Wines, head over to https://www.facebook.com/ChampagneLaurentRobert/ , email info@deliawines.com or telephone 012 375 4590

 

Chalet Suisse is located at:

No. C11-1, Jln. Ampang Utama 1/1,

Off Jalan Ampang,

68000 Ampang,

Selangor D.E.

 

Telephone: (03) 4252-4589

Email: info@chaletsuisse.com.my

Website: http://www.chaletsuisse.com.my

 

Thanks for having us!

 

Panasonic Lumix LX10

Photos shot with the Panasonic Lumix LX10.

To find out more about the camera, head over to http://www.panasonic.com/my/consumer/cameras-camcorders/lumix-digital-cameras/advanced-creative/dmc-lx10.html

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