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Wine & Dine Yonatan Sternberg
“The delicate sea bass was served with Pommery's (classic) Brut Royal NV and the sweet and citrus flavored mallard paired quite well with the Pommery Rose NV, which complemented the flavors and cleansed the palate between bites.” Yonatan Sternberg enjoys the champagne meal pairing from Choelys and Pommery.
If I had to choose one bottle of wine to take with me to a deserted island, it would probably be a bottle of champagne. Unfortunately over the past 20 years, international demand for the French bubbly has driven up prices and champagne is usually reserved for special occasions. Nevertheless, every now and then I like to indulge and treat my self to a glass or two. The hollow clout and the aromas released when one opens a bottle of sparkling wine serve as a signal to let the festivities begin.

If you also share the passion for Champagne, don't pass on the special food and champagne tasting menu which will be offered at Chloelys through the months of April, May and June. Chloelys, an excellent Ramat Gan restaurant under the management of Chef Victor Gloger, partnered with The Scottish Company, importers of the Pommery champagne brand, in a celebration of fine food and sparkling wine.

The menu includes four dishes, each paired with a different champagne produced by Pommery. My favorite dish was a rich and creamy crème brulee of foie grais served with green apple sorbet – delicious! The latter is served alongside Pommery's relatively new offering simply titled POP. This 200 cc bottle of Champagne is an ideal solution for those who don't feel like opening a full sized bottle of bubbly with their meal.

Other dishes on the menu include: sea bass fillet stuffed with mozzarella cheese on a bed of creamy polenta, slow cooked mallard breast in citrus and Grand Marnier sauce and for dessert a platter consisting of almond and pine nut tart, a very surprising eggplant tuile and a scoop of homemade ice cream featuring small pieces of black santa olives.

It is evident that a lot of thought was put into the pairing of the various champagnes and dishes. The delicate sea bass was served with Pommery's (classic) Brut Royal NV and the sweet and citrus flavored mallard paired quite well with the Pommery Rose NV, which complemented the flavors and cleansed the palate between bites. Needless to say, I was content.

For the grand finale Chloelys suggests accompanying dessert with a glass of Pommery's Grand Cru 2000, aged for a total of 4 years and only produced in exceptionally good vintage years, this too is a real treat.

By the way, for those who observe kashrut, Mr. Dan Lior, CEO of The Scottish Company mentioned that "In addition to Pommery's extensive line, it is also one of the few Champagne maisons producing high quality kosher Champagne which can be found in leading wine stores and kosher restaurants throughout the country". Enjoy!!!

If you can find the time, another recommended culinary excursion is the 6th Yarden Vintage Wine and Culinary festival (28th and 29th of April). The event takes place once every two years and includes a wide variety of wine tasting sessions with wine makers of the Golan Heights and Galilee Mountain wineries and cooking demonstrations by leading International and Israeli chefs. This year's culinary board/advisors include chefs: Shalom Kadosh, Chaim Tibi, Yaron Kestenbaum and Erez Komrovsky.

The Golan Heights Winery also announced that it will be launching a new premium wine at the event. For additional information and registration please call 03.5666166 or visit: http://www.daedalos.co.il/golanwines/fest_yarden_vintage.html


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