Post on 03-Apr-2018
7/28/2019 Bubbles at Belon
http://slidepdf.com/reader/full/bubbles-at-belon 1/2
048 GALAXY winter 2013
餐廳聚焦 | DINE
貝隆香檳夜bubblEs at bEloN
迷人香檳展現令人驚喜的不同風貌,澳門悅榕莊貝隆的香檳晚宴是最佳實例。文:ORNA BALLOUT
Champagne can be full of surprises, displaying many different characteristics, discovers ORNA BALLOUT,
at the Louis de Sacy Champagne Dinner at Belon, Banyan Tree Macau
elon, the
signature
restaurant of
Banyan Tree
Macau, in October played
host to one of France’s most
prestigious champagne owners,
Alain Sacy, for the Louis de
Sacy Champagne Dinner. For
the private event, the skilful
team at Belon created an
exquisite five-course menu
especially to accompany Louis
de Sacy champagne.
Alain Sacy’s story comes with
an impressive family legacy.Since 1633, Louis de Sacy
champagne has been handed
down through the generations,
with Alain Sacy being the 12th-
generation winegrower to helm
the business (he’s renowned for
launching new champagnes, or
“characters,” under the brand).
The company was created as
a tribute to his ancestor Louis
de Sacy, a famous lawyer
and linguist who penned two
treatises that enabled him to
join the French Academy –
the preeminent institution
responsible for regulating the
use and evolution of the French
language.
It’s in the village of Verzy, in
northeastern France, that the
family has passionately laboredto produce the fruits of its
success. Out of 319 villages in
the Champagne region, just 17
are allowed to use the Grand
Cru appellation; Verzy is one.
“In France, we let the soil
express the wine,” explains Sacy.
“Different areas with the same
fruit make different wines; this
reflects specificity of place.”
With its lavish, award-
winning, aquatic-themed decor,
Belon set the stage for a stylish
evening. Located on the top
floor of Banyan Tree Macau,
the restaurant boasts some of
the most mesmerizing views of
the city’s skyline.
The restaurant’s beautifuldesign is clearly a key
ingredient in its success. The
sea theme is consistent and
enthralling – from the glass
staircase illuminated with blue
lighting that leads into the
restaurant, to the whalebone
archway that wows diners.
The restaurant’s spacious
surroundings show off high
ceilings, while dim lighting
ensures an intimate atmosphere
that works as well for small
parties as larger dinners. Pretty
visual effects such as a crystal
suspended from the ceiling
command attention. Such
sparkling features can also be
spotted in other parts of the
venue, adding pizzazz.
On the night in question,a large, circular wine cellar
sparked the interest of diners.
The collection of wines
澳門悅榕莊旗艦餐廳貝隆於10月之際舉行了一場主題晚宴,
向頂極佳釀香檳致敬。晚宴邀請主理法國最受尊崇
的 香 檳 酒 莊 之 一 的 艾 倫 . 賽斯(Alain Sacy)主持「Louisde Sacy香檳晚宴」。技藝超卓的貝隆廚師團隊,特地為這場私人晚宴烹調五道菜搭配五款Louis de Sacy香檳,帶給賓客極致的味覺享受。
艾倫.賽斯來自一個令人印象深刻的傳奇家族。其家族自1633年創立Louis de Sacy香檳酒莊,一脈相傳,至今已有12
代輝煌歷史,傳至艾倫手上,更以大膽開創新穎的香檳風格而享譽國際。酒莊名稱來自他的祖先Louis de Sacy,這位名傳數世紀的先祖是一位名律師兼語言學者,曾以兩本著作躋身專責制定法語使用規則及演變的法國研究院。
賽斯家族定居於法國東北部名叫Verzy的村莊,懷着對釀製香檳的熱情種植葡萄。香檳地區總共319個村莊當中,只有17個能冠以「Grand Cru」分級稱謂,而Verzy就是其中之一。賽斯說:「在法國,我們生產的酒可以反映土壤。不同地區種植的相同葡萄品種,釀出的葡萄酒也會不一樣;這一點恰可表達地區特質。」
位於澳門悅榕莊頂層的貝隆裝潢豪華,室內設計以海洋為
主題,擁有令人驚艷的城市景觀,可遠眺櫛比鱗次的雄偉建築,讓賓客在這裡度過洋溢時尚感的夜晚。
餐廳的設計美侖美奐,從細微之處不難看出各項細節均考慮周到。從反射藍色燈光的玻璃階梯引領賓客走入餐廳,到通過鯨魚骨拱門直到入座,每一處都真實反映賞心悅目的海洋主題。
寬敞的空間加上特別挑高的天花板,令人覺得自在毫無拘束,微暗的燈光營造出適合大宴小酌的溫馨氣氛。觸目可及的漂亮視覺效果,例如從天花板垂下的水晶吊飾,在在吸引賓客視線。如此閃耀生輝的特色亦可見於餐廳其他地方,使整個環境更添華美魅力。
晚宴當晚,一個大型圓形酒櫃成為賓客的注目焦點,裡面
是貝隆老闆的私人珍藏,他也是促成與Louis de Sacy香檳酒莊合作這場香檳晚宴的關鍵人物。根據賽斯所說,場地的優越條件是合作的決定因素。
攝影 photography edmon LeonG
秋意蠔情perle Blanche oyster
艾倫.賽斯alain sacy
`
7/28/2019 Bubbles at Belon
http://slidepdf.com/reader/full/bubbles-at-belon 2/2
050 GALAXY winter 2013
餐廳聚焦 | DINE
烤燒黑毛豬肉伴鷹嘴豆慕斯szechuan cardamom-crusted
Black pork kuroButa and
garBanzo mousse
belongs to Belon’s owner, it
was revealed, and it is he who
organized the event with Louis
de Sacy Champagne.
According to Alain Sacy, the
collaboration was facilitated bythe profile of the venue: “Louis
de Sacy is present in places that
match the profile of the brand.
It’s a signature boutique wine
that matches the quality of this
hotel; it’s different from the
average brand.”
His own success
notwithstanding, Sacy was
humbled to be presenting his
wine in the grand surroundings
of Belon. “Somehow I’m shy
about accepting the honor of
being in a place like this,” he
confessed. “I started when I was
16 years old, and achievement
sometimes goes beyond [what
you could have imagined].”
After a reception and
speeches from the Belon team
and Alain Sacy, it was time tofeast. Attentive waiters served
a selection of delicious breads;
the bacon-and-mustard offering
went down a treat, especially
when coated in rock-salted
butter.
The five-course extravaganza
kicked off splendidly with Perle
Blanche Oyster Madras Curryand Apple Compote, paired
with Rosé Grand Cru. The
oyster, presented in a generous
serving of green jelly, offered
a perfect melding of curry,
ginger and orange flavors. The
salmon-colored champagne
was an elegant “character” to
complement the first leg of our
culinary journey.
Next came Australian Spanner
Soft-Shell Crab, Avocado
Cannelloni and Asian Spiced
Dressing, teamed with Cuvée
Nue Brut Grand Cru. Top
marks here for presentation, as
the burst of color surrounding
the crab made it very appetizing.
The crispy texture of the crab
was balanced well by couscous
and the soft avocado. Thechampagne of choice is Alain
Sacy’s favorite from the range.
“No sugar has been added to
賽斯明確地表示:「Louisde Sacy只會出現在符合品牌形象的地方。這是足可與這間高質量酒店匹配的招牌式精品葡萄酒,絕非普通品牌可以比擬。」
雖然擁有成功的事業,但是在環境華麗貴氣的貝隆介紹家族生產的香檳時,賽斯卻顯得異常謙虛,他坦承道:「獲得此高級餐廳的邀請,令我感到有點莫名的羞怯。我16歲就進
入家族企業工作,有時會覺得成功似乎太過順理成章。」
晚 宴 於 貝 隆 廚 師 團 隊 及 賽斯致詞的接待酒會結束後展開。殷勤的餐廳服務生首先奉上香味四溢的麵包,塗上煙
肉芥末及海鹽牛油更添美味。這場五道菜式晚宴首先以「秋意蠔情」揭開序幕,以PerleBlanche生蠔、馬德拉斯咖哩伴糖煮蘋果配Rosé Grand Cru香檳。生蠔放在綠色果凍凝膠呈上,將咖哩、薑和橙這三種味道完美結合。橙紅色的香檳引領賓客展開一場追逐優雅品味的美食之旅。
接下來的「牛油梨蟹卷伴軟殼蟹沙律」以澳洲Spanner軟
殼 蟹 及 牛 油 梨 蟹 卷 伴 亞 洲 式辣醬汁搭配Cuvée Nue BrutGrand Cru香檳,以令人發出讚嘆的擺盤方式奉上,顏色鮮豔的點綴與盤中的軟殼蟹的色調,令人看了胃口大開。酥脆
Cuvée Nue,” he said. “I lik
natural wine because in li
you have to be serious but
never take yourself seriou
Champagne is the same.”
As the evening progressso did the intensity of the
The next chapter consiste
of Smoked Sous Vide Bos
Lobster, Louis de Sacy
Zabaglione, Kenyan Bean
and XO Sauce, teamed w
Cuvée Nue Rosé Grand C
The incredibly tender lob
was enhanced by an Asian
of XO sauce, featuring sca
and chili flavors. The deli
fresh and simple notes of t
champagne made for a per
pairing.
Offering a change of dire
from the seafood story so f
was the Szechuan Cardam
bEloN
OpeningHOurs: 6pm-1
LOcatiOn : 31/F, BanyanreservatiOns: Recomm
teLepHOne : 853 8883 6
的口感與牛油果及北非小米飯達成美妙平衡,而搭配的香檳則 是 賽 斯 最 喜 愛 的 一 款 。 他說:「Cuvée Nue沒有添加任何糖分,我喜歡天然葡萄酒。我們必須認真看待人生,卻不必事事嚴肅,可以順其自然,香檳也一樣。」
隨着夜色轉濃,菜式的味道亦趨增強。下一道是「煙燻龍蝦伴香檳沙巴翁」,包括以真空 低 溫 烹 調 的 煙 燻 波 士 頓 龍
蝦,Louis de Sacy香檳製作的 沙 巴 翁 , 伴 以 肯 尼 亞 豆 及XO醬,搭配Cuvée Nue Rosé Grand Cru香檳。龍蝦肉質非常軟嫩,加上微辣帶有亞洲風味的XO醬更有畫龍點睛之妙,與精緻清新而不複雜的香檳是完美搭配。
然後廚師帶領賓客從海洋回到陸地,呈獻一道「烤燒黑毛豬 腩 肉 伴 鷹 嘴 豆 慕 斯 」 配 上Grand Soir Millesime 2003香檳。鹿兒島黑毛豬腩肉外面裹上四川小荳蔻,再加以烤製,
貝隆
營業時間: 星期三至星期一下午6時至凌晨12時;星期二休息地點: 澳門悅榕莊31樓預約: 建議訂座電話: 853 8883 6090
豬腩肉的味道調配得宜,火候拿捏也恰到好處,放入嘴裡可以感覺到美妙的口感及味道。貝隆總廚石志雲說:「這道日本黑毛豬腩肉以78度低溫,慢火燒烤21個小時,肉質鬆軟、入口即化,卻依然保持濃郁的豬肉香味。」選配的香檳帶有隱約的烤麵包、乾果及蘋果的香味,恰可襯托這道菜的燒烤風味。
最 後 一 道 甜 品 拼 盤 包 括
Valrhona巧克力、百香果和棉花糖。黑色的純巧克力是讓人克制不了慾望的美味,正好為貝隆這一個滿溢香檳激情的美麗夜晚畫上完美句號。
牛油梨蟹捲伴軟殼蟹沙律AustrAliAn spAnner soft-shell CrAb, AvoCAdo
CAnnelloni And AsiAn spiCed dressing
煙燻龍蝦伴香檳沙巴翁smoked sous vide bost
sACy ZAbAglione, keny