A glorious evening celebrating Duval-Leroy champagnes and Sturia caviar took place at the elegantly sophisticated Kayuputi Restaurant in The St. Regis
Bali Resort recently. The evening’s guests gathered pre-dinner in the champagne bar sipping on Duval-Leroy Brut, Vertus and nibbling amuse bouche of Sturia caviar, St. Kerber oysters and Tataki kiwami beef wagyu tartare until called to the table, where an impressive sabrage by Chief Sommelier Harald Wiesmann marked the opening of the dinner.
Clement Gardillou, Asia Ambassador for Champagne Duval-Leroy, introduced the selection of champagnes, while Executive Chef Agung Gede and Kayuputi Chef de Cuisine Ketut Gunatika served a sparkling dinner showcasing the delights to be found in perfect pairings, with every course accompanied by Sturia Vintage or Primeur caviar and a Duval-Leroy champagne.
The Fleur de Champagne premier cru brut, the silky, delicate Femme de Champagne 2000 and the sophisticated and aromatic Rose Prestige premier cru all shone at the table, with the soft tannins and acidity of young fruit in the Femme ideally setting off the Rougie duck foie gras mousse and the Rose making a delightful showing alongside the Opalys white chocolate quenelle, with pink grapefruit meringue, rose caviar and rosella-strawberry sorbet.
After the impressive repast, guests left The St. Regis Bali Resort eagerly awaiting the next Kayuputi special dinner.
