D&M Premium event series. French Fine Dining Infused and Spanish Wine Fusion.
Date and time: 07 september (Saturday) 14 :30 ~ 17: 30
(14: 15 ~ Reception start)
Location: Poggen Pohl Japan.
5-1-11 Minamiazabu, Minato-ku, 106-0047 Tokyo, Japan
Limited: 16 people
Fee: 16000 JPY.
Book tickets by contacting the D&M staff. Find us on Facebook, Instagram or our Web-mail.
Supported By: Poggen Pohl.
Oldest Luxury Kitchen maker in the world from Germany.
Supported by Zas: Wine selection and pairing supported by Zas.
Special Fine Dining dinner course by:
Chef Ryoichi Cho: A french food passionated chef that after working in Hotels and restaurants in Japan moved to Europe to master his craft working in a 2-star michelin restaurant (Auberge et cros des cimes) in France to move after to one of most famous restaurants in Belgium 3-star michelin restaurant (De Karmeliet) in Brugge.
He also did time in a Bakery where he mastered his skill in Bread making.
After returning to japan he has been the executive chef in a luxury wine chain with 5 bars and restaurants from casual to fine dining.
Now he works selecting fine european food to trade in japan.
He will be cooking for us again in this special event.
This event will be held in the amazing Poggen Pohl’s luxury kitchen showroom in Hiroo.
Tickets include:
-Fine Dining course.
-Premium Wines with each dish.
-Live music show.
MENU:
Start time: ( 6 pm).
We will welcome our guests with a canape & paired wines.
You can enjoy the showroom and talk to other guests while enjoying the canape service and the first drink.
Live music show during the reception.
Canapes:
-Duck magret Ham with Beets.
-Green Olives.
-Sakura ebi clafoutis.
-Ham melon.
-Kinoko marinated pickels.
Canapes Pairing:
-Vermout Petroni Branco
-Torello Brut Reserva. Corpinnat Sparkling.
Dinner: ( 6:30 pm)
Amuse-bouche: The Sea Urchin oeuf brouillé
-oeuf brouillé: sea urchin, shrimp consomé gelee, onion soup.
-Wine pairing: Godeval Blanco. Grape : Godello
Fish Course: The Tilefish.
-Tilefish grilled with Squid rissotto. Paprika sauce.
-Wine pairing: Ochoa Lagrima Rosa. Rose wine.
Entree: Oeufs à la coque.
-Eggs “a la coque” with lentil beans, berry sauce and fresh truffles.
-Wine pairing: Tilenus Tinto. Grape Mencia. ( By Raul Perez named best world wine maker in 2015)
Main course: Le canard.
-French Magrett de canard with confit foie gras, “epice gastrique” and red wine sauce.
–200 Monges Gran reserva. La rioja. Top class wine rated by Robert Parker 97/100 points (Wine Advocate).
Cheese & Salad:
-Mesculin Salad. Camembert Cheese & Apple.
Dessert: Pains d’épices
-Spiced Bread with Pineapple caramelized.
-Wine pairing: Ochoa Moscatel.
Live music performance: Info available soon.
If there is any allergy or food dislikes please contact us beforehand.
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