Wednesday, August 18, 2010

The G.H.Mumm Dining Experience (Part 1) - Le Saint Julien

As part of G.H.Mumm's 10th anniversary celebration as the official champagne of Formula One, two restaurants in Singapore are offering special champagne pairing menus during the month of September. Le Saint Julien and Table 66 have each created a special degustation menu to match G.H.Mumm Cordon Rouge (a non-vintage brut), Rosé and Vintage 1999.

Entrance to Le Saint Julien, located at The Waterboat House

Today, I had the pleasure of doing a food tasting at Le Saint Julien, one of the top French restaurants in Singapore, located at the Waterboat House. It is owned and helmed by Chef Julien Bompard, who was recently appointed as a knight of the order of agriculture merit by Minister Bruno Le Maire, the French minister of Food, Agriculture and Fishing.

Chef Julien Bompard

This special five-course G.H.Mumm menu is priced at S$268++ per person, and is available for lunch and dinner from 1st to 23rd September. For the main F1 days, the restaurant is fully booked. Chef Julien drew inspirations from the grapes and champagnes to create this menu that possess a sense of adventure, inspired by the adventurous spirit of G.H.Mumm. Why do I describe the menu as having a sense of adventure? Is it just fluff PR talk? Well, it was indeed a sense of gastronomic adventure as Chef Julien steered away from the usual safe pairing of food with champagnes. What I tasted today was something audacious yet amazing, with dishes that he created specially for G.H.Mumm and cannot be found on his regular menu.

First Course

Crispy layers of salmon rillettes and smoked eel with orange dressing, served with G.H.Mumm Cordon Rouge.

Second Course

Seared prawn "Obsiblue" from New Caledonia with oyster risotto, served with G.H.Mumm Vintage 1999.

Third Course

Duck liver with duck breast with roasted grapes and champagne, served with G.H.Mumm Vintage 1999.

Fourth Course

Slow cooked pork loin with iberico ham and fig sauce, served with G.H.Mumm Rosé.


Casolette of apricots with almond ice cream and spice wine reduction, served with G.H.Mumm Rosé.

OR Cheese Option

Mesclun leaves with confit pear and warm Charouce fondue sauce, served with G.H.Mumm Rosé.

My glasses of G.H.Mumm champagnes. Nothing beats having a champagne lunch on a work day.

The creations you saw above are all rather unique in style. The starter of rillettes of salmon (not smoked) and smoked eel were something new to my palette. Also, I never had risotto with chopped oysters before nor pan fried foie gras in champagne sauce. I was also pleasantly surprised by the pork loin, as it was without a strong "porky" taste and went very well with the fig sauce. Dessert was a little sweet but went well with the Rosé champagne. The cheese option was also interesting as it took a form different from the usual cheese platter.

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