Dear members,

The Society's dinner held in July each year is normally arranged around the two great independence days which fall in that month: America's on July 4 and France's on July 14. July is, quite rightly, our way of building up to the society's gala celebration of Singapore's National Day, which will take place on 8th August at the Ritz Carlton.

This year we are very fortunate indeed to be able to arrange an early Bastille Day dinner featuring the classic French cuisine of Chef Julien Bompard who is the chef and co-owner with his wife of Le Saint Julien Restaurant. Chef Julien's clean tasting, classic French cuisine will be paired with 90's Bordeaux from the Society's very own cellar .

Chef Julien has spent more than a quarter of a century promoting French cuisine for which he has been recognized by the French government. It conferred on chef Julien the title of "Chevalier du merite Agricole" in 2010. Trained under the 2 Michelin-starred chef Alan Dutournier and the 3 Michelin-starred chef Jacques Lameloise in France, chef Julien went on to helm Le Normandie at The Oriental, Bangkok, Gaddi's at The Peninsula, Hong Kong, he then became the Executive Restaurant chef at The Pierre, New York and completed his career in world-class hotels as Deputy Executive Chef at Singapore's Raffles Hotel. He opened Le Saint Julien Restaurant with his wife Edith Lai-Bompard in 2003.

We are pairing Chef Julien's menu with Bordeaux from the mid to late 1990s. We feature two wines from 1996, a classic left bank vintage, as the ripening conditions and harvest that year favoured Cabernet Sauvignon. Two excellent 2nd growth wines from 1997 follow. 1997 was a difficult vintage, but many of the wines from that year possess real charm and a marvellous purity of fruit. We end our exploration of the 90's with one wine each from the 1998 and 1999 vintage. For vintage year 1998, the Médoc wines were initially underrated but it is now clear that many properties have produced some excellent high-quality wines. At their best, 1998 Bordeaux display elegance, charm, opulence and concentration. The 1999 vintage was a large one, with such a successful flowering that summer that crop thinning was needed to concentrate flavour. And although chateaus faced challenging weather conditions in August and September, those who overcame the weather problems produced very attractive wines with excellent balance, lovely ripe fruit and good structure.

I invite you and your guests to join us for this special dinner. Please book early to avoid disappointment. Priority will be given to members during the first 48 hours after this bulletin is being sent out.

The society proudly

Presents

90's Bordeaux dinner at Le St Julien

Date: 13 July 2012 (Friday)
Venue: Le Saint Julien Restaurant
3 Fullerton Road
The Fullerton Waterboat House
Singapore 049215

(Valet parking is available on a first come, first serve basis due to the limited parking space in front of the restaurant. The nearest carpark is at The Fullerton Hotel)

Time: Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members (S$220) Guests (S$250)
Dress Code: Business attire

Limited to 50 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 6 July 2012.

Menu:

Aperitif- Pierre Paillard Brut NV

Céviche de fruits de la mer au citron et sorbet à la tomate
Medley marinated seafood with lemon confit and tomato sorbet

Domaine Christian Moreau Chablis 2009

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Œuf poché à basse température et émulsion de bacon
Low temperature poached egg with bacon emulsion

Chateau Pichon- Longueville Baron 1997
Chateau Cos d'Estournel 1997

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Parmentier de canard et pomme de terre
Medley of duck confit with delight mash and duck jus

Chateau Phelan Segur 1996
Chateau Potensac 1996

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Filet de bœuf Américain "Prime" et sauce au vin rouge
Beef tenderloin "US Prime" with Merlot red wine sauce

Chateau La Lagune 1998
Chateau Les Carmes Haut Brion 1999

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Gâteau au chocolat Valrhona, coulis de pistache et pralines
Valrhona chocolate cake with praline emulsion and pistachio coulis

Croft Vintage Port 1982
*For non-meat & vegetarian options, a special menu can be arranged upon request.



Best regards

Joyce Chang
President
International Wine and Food Society of Singapore