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BYOB @ Tung Lok Classics
Chinese Swimming Club
 
 

Sueann has kindly put together this wonderful event specially for you. We are indeed very honoured to have the kind company of both Mr. Heranval, Technical Director of Ch. Durfort-Vivens as well as Mdm Clare Lurton, Owner and wife of Mr. Lurton of Ch. Durfort-Vivens, who will taste and present the wines to our participants.

This looks set to be an interesting night as the participants will not only get to taste, appreciate and learn more about the two wines that come from separate appellations from the left bank of the French Bordeaux, they will also get to savour the highly acclaimed cuisine that will be presented by the Imperial Treasure (Cantonese Cuisine) at the Great World City.


Margaux vs Pauillac Wine Dinner


Chateau Durfort-Vivens, Margaux
Classified 2nd Growth

“The origins of the vineyard can be traced back to the 12th century when the land was owned by the inestimable “Durfort de Duras” family. When Thomas Jefferson visited the reion in 1775 he took a more complementary view…placing it just behind the First Growth. His judgement was vindicated in 1855. In 1937 the vineyard was taken over by Chateau Margaux where the Lurton family were a major shareholders and the wine was made at the First Growth until 1961. The estate was sold to Lucien Lurton who was already the proprietor of Chateau Brane-Cantenac and he was succeeded by his son Gonzague Lurton in 1992 who instigated a renovation program that included the installation of new vats…….So this is certainly not a chateau to dismiss and defintely a style that appeals to those seeking a more traditional wine. This is a wine which always merits my attention because they stand by their own ideals and practices, an increasingly rare commodity these day.”
Neal Martin of eRobert Parker

Vintages of 1996, 1998, 2000 and 2003 will be tasted and presented by Mr. Heranval, Technical Director

Chateau Haut-Bages-Liberal, Pauillac
Classified 5th Growth

This chateau sits “atop of the “Bages” plateau between Pauillac and Saint Julien, and the first owners of the estate: the “Liberal” family who were courtiers.….only a small country lane divides their vineyard with that of Chateau Latour, with the rest conjoining Chateau Pichon Lalande.” The new owners – The Villars Family, who purchased the estate in 1983, are also the proprietors of Chateau Chasse-Spleen. But “the biggest asset is its flesh and bone, in the corporeal form of Clare-Villars Lurton. Always one of the liveliest, zestful proprietors at Bordeaux..... “ Neal Martin of eRobert Parker

Vintages of 1996, 1998, 2000 and 2003 will be tasted and presented by Mdm Clare Lurton, Owner and wife of
Mr. Lurton of Ch. Durfort-Vivens.

Date: May 26th 2008 (Monday)
Location: Imperial Treasure (Canonese Cuisine) #02-06, Great World City
Time: Cocktail at 7:30pm Dinner at 8:15pm

Member: S$160 per person
Guest: S$190 per person

Event limited to 33 pax ONLY

Menu for the Event

(Red Meat & Fish Options):


Aperitif:
Pol Roger Non Vintage Brut Reserve

Peking Duck
Fish Option: Double Boiled Vegatarian Yellow Melon Soup
Chateau Durfort Vivens 1996
Chateau Haut Bages Liberal 1996

Sautéed Fillet of Tiger Garoupa with Seasonal Vegetable
Chateau Durfort Vivens 1998
Chateau Haut Bages Liberal 1998

Charcoal Grilled Lamb Shoulder
Fish Option: Sautéed Scallop with Egg White & Truffle Oil
Chateau Durfort Vivens 2000
Chateau Haut Bages Liberal 2000

Braised Tiger Garoupa Head and Belly with Vemicelli
Chateau Durfort Vivens 2000
Chateau Haut Bages Liberal 2000

Stir Fried Minced Duck Meat with diced vegetable served in lettuce bowl
Fish Option: Stir Fried mushroom and diced vegetable served in lettuce bowl
Chateau Durfort Vivens 2003
Chateau Haut Bages Liberal 2003

Chinese Petit Four
Hot Jasmine Tea

For Reservation, please contact Sueann at (65) 6469 7633 or straitscellars@pacific.net.sg or sueann@straitscellars.com
Confirmation will be sent upon receipt of Reservation.

Note: Please indicate Red Meat or Fish Option when placing reservations. Non indication will be treated as Red Meat Option.


Don’t miss this opportunity and place your reservations with Sueann early as seats are indeed limited at ONLY 33 PAX. Cheers and see you soon at this event.


Cassis @ 6 Rochester Park


Michelin Star Chef Eric Guilbert

Eric Guilbert left home in Toulouse at 15 to venture to Paris, where he worked at multiple Michelin star restaurants - Drouant and La Tour D'Argent, as well as Admiralty in London. Eric was awarded his Michelin star at the "Lido" restaurant Las-Dunas Beach Hotel & Spa in Marbella Spain. Eric has a passion for traditional French cuisine and Harley Davidson motorcycles. And yes, ladies, Eric is single!
Cassis is Singapore's newest and most exciting fine dining experience. The owners have transformed 4 black and white houses at Rochester Park into various F&B concepts amid lush, verdant greenery -- including Cassis (French cuisine du jour), Pinchos (Gastro bar), and Minx (a sensual vodka and caviar bar). Join IWFSS at this exclusive event and become one of the first in Singapore to experience Cassis!

Date: 22 May 2008 (Thursday)
Location: Cassis, No. 6 Rochester Park
Time: Cocktail at 7:30pm. Dinner at 8:15pm
Members: $170 per person
Guests: $200 per person

Event strictly limited to 37 pax ONLY
(Note: Due to space and wine constraints,
this limited number of participants CANNOT BE INCREASED)
Two Menu Options


Aperitif:
Lenoble Brut Intense NV Champagne

MEAT MENU

1st Course
House Smoked Salmon and BlinisChateau Leoville Poyferre 1989
2nd Course
Signature Duck Liver Terrine
with Sweet Fig Marmalade, Port Jelly and BriocheChateau Leoville Poyferre 1996
Chateau Leoville Poyferre 1999

3rd Course
Grilled Beef Tenderloin
with delicate celery puree and bordelaiseChateau Leoville Poyferre 2000
Chateau Leovolle Poyferre 2003

4th Course
Millefeuille of Fresh Red Berries and Coulis,
Pistachio ice-creamDows Port 1994

Miniardises
House macaron, chocolat balays, coffe religieuse,
chocolate eclair, and pate de fruit


VEGAN MENU

1st Course
House Smoked Salmon and BlinisChateau Leoville Poyferre 1989
2nd Course
Truffle oil Pasta
with assorted vegetablesChateau Leoville Poyferre 1996
Chateau Leoville Poyferre 1999

3rd Course
Morel Risotto with Wild Giroles and Black Trompettes Mushroom
in Yellow Wine Whipped Cream, Shallots and ParselyChateau Leoville Poyferre 2000
Chateau Leovolle Poyferre 2003

4th Course
Millefeuille of Fresh Red Berries and Coulis,
Pistachio ice-creamDows Port 1994

Miniardises
House macaron, chocolat balays, coffe religieuse,
chocolate eclair, and pate de fruit


For Reservation, please contact Curtis at (65) 9048 9152 or curtis@wallstraits.com
Confirmation will be sent upon receipt of Reservation.
Note: Due to limited seating, only IWFSS member reservations will be accepted for this week.
Guest reservations will only be accepted thereafter.
Note: Please indicate "Meat" or "Vegan" Option when placing reservations. Non indication will be treated as "Meat" Option.

 


 

 



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