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Maison Perrier-Jouët has chosen 1-Michelin Star Chef Jeff Ramsey as their chef ambassador for Malaysia. And to celebrate the appointment, the iconic champagne house and Chef Jeff Ramsey of Babe gastro have specially created an Autumn menu that features a creative, art nouveau-themed dinner series that not only uses the freshest of produce and seasonal discoveries but by creating dishes that link Chef Ramsey’s creative ingenuity and invention together with the unique floral bouquet of Perrier-Jouët champagne. Inspired by the Chef’s tour of Japan, The Excursion (RM220++), The Journey (RM350++) and The Voyage (RM680++) comes in six, 10- and 11-courses respectively.
“For the last 200 years, we have harnessed the wonder of nature, transforming our exceptional terroir and the emblematic Chardonnay grape variety into enchanting champagnes with an instantly identifiable, epicurean style,” says Jean-Baptiste Gourvil, Pierre-Jouet Brand Ambassador. Over three weekends, Perrier-Jouët and Babe will introduce its emblematic vision of “rewilding”, bringing nature through sight, sound and taste to your dining experience.
The ‘Art of the Wild’ dinner series menu will be available from 26 October to 11 November, 2018. Make your reservations by calling +603 2095 8599 or by visiting www.babe.com.my.
We started off with a ‘Crystal Gyoza’ filled with chicken floss and a light tasting cabbage soup. Then the Caramalised Ankimo with Passionfruit Ponzu Granita, a torchon of steamed buttery Monkfish liver that’s extremely light and fresh.
This thin crispy tart shell filled with uni, ootoro, botan ebi, koji with soy gelee is jam-packed with umami flavour that’s sure to whet your appetite. Paired nicely with the Perrier- Jouët Belle Époque 2008
Now, the packaging for the ‘Babendazs’ is extremely well executed. No ice cream sandwich inside, but rather, a Martell VSOP Aged in Red Barrels and Foie Gras Monaka Sandwich that is decadent and creamy.
Everything you see here is not what you would expect. What looks like the bread, is not actually bread – but tomato water infused meringue. Then there’s braised beef tongue, gherkin and wagyu tartare. Expect it to be tangy but it pairs well with the Perrier- Jouët Grand Brut that’s fresh of floral and fruity fragrances of the champagne.
This cold buckwheat noodles with seven-ingrediant herb, root and seed condiment, added with crushed walnut and walnut oil makes this simple dish extra fragrant and luscious.
We made our way to the mains. The salmon that’s been marinated for 48 hours added with yuzu cream brings a citrus creamy taste that pairs nicely with the Perrier-Jouët Blason Rosé, a strong and delicious blend of rose and orange flowers for a full-bodied aroma.
Take your fried chicken three notches up with toasted almond, konbu and chicken jus. Chicken breast done right is when it’s juicy, crispy yet not greasy – and that's what we got.
To end, Martell VSOP infused chestnuts and vanilla crème that is a little sweet and a little bitter compliments the Perrier-Jouët Blason Rosé.perfectly.
Check out the full menu here. The ‘Art of the Wild’ dinner series menu will be available from 26 October to 11 November, 2018. Make your reservations by calling +603 2095 8599 or by visiting babe.com.my.
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