Wine Dinner 2nd visit ( Burgundy wine theme) at Bistro Amigo

This is my second visit to Bistro Amigo at Funan Centre second floor to attend a Burgundy theme wine dinner. For this burgundy theme wine dinner, the wines that will be featured will be Pinot Noir which is a light bodied red wine. Hence the dishes that are designed for this dinner, will feature seafood and white meat. All the Pinot Noir featured were the 2006 vintage.

The first dish which I had was the prawns with orange. The prawns were very fresh and nicely prepared. It was paired with Sylvain Cathiard Vosne Romanee. Personally I liked this wine a lot as it is not tannic and as quite a light body. This is a wine that can go well on its own. 

The next dish was the Char Grilled Large Hokkaido Sea Scallop, Side Coated with Cauliflower, Light Garlic Mousseline topped with Basil Leaf, Romeso Sauce. It was paired with Perrot Minot Vosne Romanee. The scallop was excellent. It was full of flavour and it still maintains its water content which a lot of places are unable to do so. The sauce went perfectly with the flavour of the scallop and the crispy basil leaf gives the dish a nice touch. For the Perrot Minot, the wine is a bit more tannic than the first one and it went well with the dish that was presented.

The third dish was the grilled 'Live' Japanese Surf Clam, Cherry Tomato Confit, Sauteed Savory Cabbage, Caviers and Onion Foam. It was paired with Eugenie vosne Romanee Les Brulees. The gravy for this dish was out of this world. Super excellent ! It was full of the richness of the clam and the cabbage and Cavier further gave this dish additional dimension. The clam had a wonderful taste. However I did not really understand placing Onion Foam in this dish. Something unusual to see onion looking like foam :)

The wine that was paired with this dish was a bit more heavy on the palate compared to the first 2 wines.

The main course is the slow cooked Les Fermier Landais ( Yellow Chicken), Corn Mashed Potato, Sauteed Seasonal Vegetables, Chicken Red Wine Sauce, Truffles Oil Foam. It was paired with Robert Arnoux, Vosne Romanee Les Suchots. The chicken was superb. It was the first time that I have tried a chicken dish where the breast meat was even more tender the drumstick. The sauce was full of the flavour of the wine as well as the chicken.

For the wine, this one was the best among all of them. It has a nice body and it was not too tannic and you get to enjoy the grape flavour. Excellent wine.

The dessert was warm chocolate Moelleaux with vanilla ice cream and it was paired with a sherry. I found the sherry to be a bit strong but it actually goes well by pouring it over the ice cream and having it with the chocolate Moelleaux.

It was another wonderful experience with excellent food and wines. A very enjoyable experience :)