Concha y Toro

Want 02/11/2015

Don Melchor Culinary Challenge Tour with former Three Star Michelin Bruno Ménard

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Famous former Three Star Michelin Chef on the restaurant “L’Osier” in Tokyo, Bruno Ménard is an ever changing Chef. He began his career in the fragances of chocolate with his father Jean-Claude and with his mentors Charles Barrier and Jean Bardet. At 27 years, he is the youngest French Chef to obtain 17/20 and 3 red Chef’s hats in the Gault & Millau Guide in the restaurant “Le Golden” in Niort (79). At 40 years of age, Bruno Ménard obtains 5 stars by Mobil Travel Guide and 5 diamonds by AAA (American Automobile Association) in the restaurant “The Dining Room” at the Ritz Carlton Buckhead in Atlanta.

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Today, with over 20 years of experience in Asia and more than 15 years in Europe and in the USA, Chef Bruno shares his experience across the world. This creator of trend realizes a cuisine which is open to various gastronomies with a proudly assumed French basis.

Concha y Toro is proud to announce its partnership with Chef Bruno Ménard who will perform the role of Don Melchor Brand Ambassador for 2015. Crafted from grapes sourced from the best Maipo Valley terroir, Don Melchor is an ongoing quest to attain the truest possible expression of the beauty balance of Chilean Cabernet Sauvignon. Don Melchor faithfully expresses Cabernet Sauvignon from one of the world’s best terroirs for the variety; the Puente Alto vineyard. Enrique Tirado, Don Melchor oenologist since 1997, tracks every single vine in search of perfectly balanced fruit: rich in taste, colour and aromas.

It was only natural that we partner with one of Asia’s iconic chefs who can express both tradition and innovation in the best way possible and render the subtleties of a food pairing with this Chilean icon.

A culinary challenge

IMG-20151031-WA0004Concha y Toro has come up with a unique culinary challenge for the Chef: challenging the vision that you cannot propose an entire dinner with only the same wine. Indeed, Don Melchor is one wine, one varietal, one terroir. A unique Cabernet Sauvignon, from the Puente Alto terroir in Chile. The only element that changes the wine profile are the vintage influences and characteristics, and the development of the wine over the decades.

Chef Bruno Ménard has taken up this challenge by creating an outstanding and innovative 5 recipe/5 vintage pairing dinner. From starter to dessert the Chef matches the nuances of the wine. Dishes include Lapsang Suchang infused egg with dried beef and piquillos puree / Pan roasted foie gras with sugar coated almond candies and ginger / Pan roasted lobster earth and surf / Wagyu beef slow cooked ribeye with kaffir lime scented carrot puree / Strawberry in texture. By working on subtleties of each vintage, the Chef and Concha y Toro propose a perfect matching for each of these superb wines.

Asia Tour dates October – November – December

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  • 29th of OctoberVietnam, Ho Chi Minh City @ Sheraton Hotel
  • 31st of October – Singapore @ Grand Hyatt Hotel, in partnership with Wine Advocate’s Matter of Taste
  • 10th of November – Japan, Tokyo @ Yokohama Bay Sheraton Hotel and Towers
  • 12th of November – Japan, Osaka @ The Ritz Carlton
  • 20th of November – Korea, Seoul @ Lotte World Hotel
  • 2nd of December – Macau @ City of Dream – The Tasting Room
  • 15th of December – Taiwan @ Mandarin Oriental