It is not everyday that a world renowned chef comes to town and one is about to grace the halls of Resorts World Genting soon. Chef Frédéric Prouvoyeur from Barton & Guestier, will excite the taste buds of food connoisseurs as he presents Chateau Wine Dinner at The Olive, from 7th August to 10th August 2015.
Chef Frédéric who joined Barton & Guestier as executive chef of Chateau Magnol, Barton & Guestier Guest House, in January 1987, has long been the pride of the 18th century chateau. His luncheons and dinners would feature extraordinary food pairings that make dining such a delightfully unique experience.
Today, the good chef travels the world, exporting his amazing talents as required by outstanding hotels and restaurants that value fine dining as an art.
A graduate of the Culinary School of le Touquet, the chef has stamped his mark at various prestigious restaurants such as the Volkshauss Hôtel in Berne (Switzerland), l’Oustau de Baumanière (5 Forks and 2 Stars Michelin), with renowned Chef Raymond Thuillier on the French Riviera and the Restaurant Le Gamin in London.
For some years, he travelled around the world, delighting guests with his cuisines while he cruised with the Paquet Company on the Massalia and the Mermoz.
At The Olive, Chef Frédéric’s Chateau Wine Dinner, that is set for 6pm-11pm, goes at RM298.00 nett per person (without wine pairing) and RM428.00 nett per person (with wine pairing).
Guests can expect a memorable culinary experience as the great chef whips out his various masterpieces. There is the six-course Degustation Menu with Salmon Rillettes for appetizer, Scallops Croustillant with a Saffron Sauce for starters, and either Duck Breast Fillets with Pears in Wine Sauce or Tournedos of Beef with Foie Gras in Balsamic Sauce for main course. Diners wrap up the meal with Chocolate Delice for dessert.
Alternatively, diners can opt for special a la carte dishes: Salmon Rillettes for appetizer and Provencale Soup, Sea Terrine with Tomato Sauce or Scallops Croustillant with Saffron Sauce for starters. For main course, diners can choose Seabass Aumoniere, Medallion of Local Fishes and Salmon with Hollandaise Sauce, Chicken Supreme Stuffed with Gambas, Duck Breast Fillets with Pears in Wine Sauce, or Tournedos of Beef with Foie Gras in Balsamic Sauce.
Guests can look forward to unique flavours rendered by the herbs and spices the chef says he likes to use. “I really like to cook fish and the sauces to accompany fish. My favourite herb is basil and among all spices, I prefer curcuma, cumin and piment d’Espelette (pepper from the Pyrenees village of Espelette),” he says.
And does he immediately think of a suitable wine when preparing a recipe? “I always think about the wine when starting a recipe and while handling the ingredients involved. I always imagine the best possible association but it is not always easy,” he says.
His favourite wine: Sauvignon blanc and B&G Sancerre, and Chateau Magnol for red wine.
Those out to savour his dishes should also know he is passionate about menus. “I liked to go to second hand open markets and my collection started with a menu from 1910, and another one from 1890. In the beginning, it was the year and the look of the menu that attracted me but later, it was rather the content of the menu itself, always very inspiring.”
And what to him are the most remarkable changes at the Chateau since he first joined them? “Over the years the Chateau has become a real communication and promotion tool for Barton & Guestier wines, and I really like that. Moreover, the building itself… thanks to the various works that have been realised, it looks more and more beautiful, which adds to the prestige of Barton & Guestier in general.”
For enquiries, please call 03-27181118 or log on to www.rwgenting.com