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2023-08-14
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It’s birthday dinner month so this time my friend picked a new restaurant ie AERA for its Nordic fusion food.Usually fusion cuisine is not my cup of tea as some chefs would just twist two unrelated cuisine and techniques together and make the dish into a weird one. Luckily, the chef did a good job in AERA and the tastes are better than we thought.The wine pairing is especially impressive. Its picks were not from any common famous chateaux but the varieties match the dishes well. We were impre
Usually fusion cuisine is not my cup of tea as some chefs would just twist two unrelated cuisine and techniques together and make the dish into a weird one. Luckily, the chef did a good job in AERA and the tastes are better than we thought.
The wine pairing is especially impressive. Its picks were not from any common famous chateaux but the varieties match the dishes well. We were impressed by its American Chardonnay which was buttery, almond and creamy.
Given other posts have well elaborated the Summer dishes in the restaurant, I spend more space here to talk about the wine.
The first beautiful traditional method brut with sufficient acidity made a good start of the dinner.
Sparkling wine in méthode champenoise
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Starter: The hidden gem of the dinner, almond, buttery, creamy Chardonnay from US that you would never think that cheap wine can have such a taste.
Impressive Chardonnay matched with the first course
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Seconde: Blackcurrant, raspberry red from Irancy , Bordeaux. Stronger than usual pinot noir and it’s a good match with the salty chicken
Fruity Bordeaux wine from Irancy for matching with chicken
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Red for Main courses:
Strong red from Toscana : blackberry, tobacco and oak. Nice match with the wagyu
This one from Dolcetto d’Alba was not liked by my friend tho due to its strong earthy and tar notes in cherry juice lol
Dessert wine:
A late harvest resiling, peach and citrus with good acidity as a good ending with the desserts.
Amuse Bouché
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Front: Spring onion, egg yolk, corn and diced scallops; Back: Soy yeast bread with horseradish butter
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Sea urchin sushi in garlic form
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Fish in cumcuber and roe sauce
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