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Dolce Vita

Dear Members,

Come and experience one of six members of the Trait-D-Union (literally means hyphen) Grower champagnes in the month of May. We are pleased to present a “member-only” evening with Roger Coulon champagnes. Comprising 6 Growers - Champagne Larmandier-Bernier, Jacques Selosse, Jacquesson, Egly-Ouriet, Roger Coulon and Jérôme Prévost, this group of unconventional winegrowers stand united in their common vision of respect for the land, with their distinct personalities and each taking pride in being terroir artisans. Indeed, the members of this association focus on quality and uniqueness of their champagnes: Quality and respect of their terroir drives these winegrowers. They all use a minimal intervention during the wine making process in the vineyard and in the winery for a maximum respect of the authenticity of the soil and the grapes.

Based in Vrigny in the Montagne de Reims, Eric Coulon is the 8th generation of winegrowers on the Roger Coulon estate. He combines perfectly his passion and the tradition for an approach that helps the terroir to express itself, understanding and considering the past and the history of his vines is essential. His vineyard is spread out over 10 hectares in 5 villages and 100 plots with a South-East exposure and the subsoil is essentially made of soft chalk and clay.

Fostering exchange between the roots and the soil, sexual confusion, natural weed cover, use of a plough, conservation of natural elements, low yield politics, struggle against erosion. Eric adapts to the nature and not the contrary, for an ecosystem as autonomous as possible. In the vineyard, as in the cellar, balance and harmony are essential for Eric. During the champagne making process he uses only indigenous yeasts, each grape variety and plot are separately vinified in oak barrels or stainless steel tanks – depending on the characteristic of the harvest, the sulfur is restricted to its minimum, as is dosage. Techniques that allow the champagne to perfectly express their terroir for authentic, elegant and pure cuvées within two different collections: Collection Reference and Collection Empreinte.

For the evening, we will have samples of nearly his entire portfolio. This is extremely rare, and we are grateful to the importer, Vintage Wines for showcasing and sharing some of the limited production and their limited allocation. The Collection Reference offers wines that are the expression of the winemaker with vivacity and exuberance whereas the Collection Empreinte offers mineral wines with a great tension on the palate – pure expression of the terroir and the essence of a place, a year and history.
The authentic Réserve de l’Hommée of the Collection Reference – a well-balanced and elegant cuvée, pure expression of the terroir of Vrigny , Blanc de Noir Millésime 2009 – round and powerful, it is the authentic expression of the 2009 harvest – and finally Esprit de Vrigny – creamy and mineral, this cuvée is the mark of the chalk soil of the Chardonnay, clay soil of the Pinot Noir and sandy soil of the Meunier. Roselie is a saignee-style rose made from 100% Pinot Meunier, while Heritage comes from 100-year old Chardonnay vines, which are subsequently aged in oak barrels and left on the lees for 18 months.

We will be treated to a unique menu specially created for pairing with the champagnes by Chef Marco Manocchio, who has taken on the role of Chef de Cuisine at Dolce Vita. Prior to coming on board to Mandarin Oriental, Singapore, Chef Marco was at L’Atelier De Joel Robuchon in Singapore as Junior Sous Chef. His career spans over a decade, where he has garnered experience in both local and overseas dining establishments. He started working in Italy, where he was Chef de Partie at Villa Treville, Positano, followed by Sol Melia Hotel, Rome. He subsequently moved on to Marriot Hotels, Pasticceria Dolcemente, and then Intercontinental De la Ville in Rome. We will have a relaxed, convivial atmosphere, with the uniquely modern twist on the alluring flavours of authentic Italian cuisine.

Please note that this is a “members only” event and strictly limited to 30pax. Please sign up early for this special evening to avoid disappointment. We will accept reservations via email in the usual manner.


5 Raffles Ave,

5F Mandarin Oriental, Singapore

Singapore 0397976


Date : Thursday, 11th MAY 2017

Time : Aperitif – 7:00 pm

Dinner – 7:30 pm



Sharon Sng



Benvenuto dello Chef
Welcome from the Chef
Perle de Roseline, Côtes de Provence Rosé in Jéroboam


Asparagi Bianchi
White asparagus, quail egg, Bellota ham & hollandaise sauce
Roger Coulon 1er Cru Brut Tradition (RP 90/100)
Roger Coulon 1er Cru Esprit de Vrigny (Brut Nature) (RP91/100)


Risotto All’astice
Special Riserva Acquerello risotto, burrata, smoked Maine lobster & tarragon
Roger Coulon 1er Cru Réserve de l’Hommée


Pescato del Giorno
Catch of the day, parsnip purée, red chard & lemon grass foam
Roger Coulon Blanc de Noirs 2009 1er Cru

Mela verde
Apple yoghurt parfait, poached apple cider & almond crunch
Roger Coulon Héritage 1er Cru (former Côteaux de Valliers) (RP 93/100) Roger Coulon Rosélie 1er Cru






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