Artisan Cellars is
proud to welcome Xavier Horiot of from the highly
acclaimed rebirthed Burgundy domaine Launay-Horiot.
Do not miss a spectacular display of his premiers
crus as well as his grands cus of Chambertin and
Latricieres-Chambertin from stellar vintages 2015
& 2014. Seatings are very limited.
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Burgundy Vignerons in
Singapore
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| SERIES OF EVENTS 22-23
JANUARY 2018 |
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DOMAINE LAUNAY-HORIOT
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with Xavier Horiot
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Tuesday 23rd January 2018
12 PM - 1.45 PM
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SGD 250 nett
Ushidoki Wagyu Kaiseki
57 Tras Street
Singapore 078996
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D O M A I N E L A U N A Y - H O
R I O T
L U N C H P A
I R I N G M E N U
Kaiseki lunch
by: Chef Hirohashi Nobuaki
pre-lunch
Pommard 1er Cru Chaponnieres 2015
I.
Beef tongue and
seasonal vegetable in consommé soup
牛タンと季節の野菜 牛肉コンソメスープ
Pommard 1er Cru Chaponnieres 2014
II.
Ozaki beef sashimi
with sea urchin “uni”
尾崎牛刺身 雲丹
Latricières-Chambertin 2014
III.
Hokkaido potato
croquette with braised beef
尾崎牛と北海道産ジャガイモコロッケ
Latricières-Chambertin 2015
IV.
Charcoal grilled Ozaki
beef
尾崎牛 グリル
Chambertin 2014
V.
Ozaki beef rice bowl
“Gyudon” with soft boiled egg
尾崎牛丼 温泉玉子
Chambertin 2015
VI.
Homemade Hokkaido milk
ice cream
自家製北海道牛乳アイス
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Attendance is by RSVP only •
Limited seating
To book, please email events@artisan-cellars.com, or
phone +65 6838 0373. Please quote the event code ‘LHVL’ when making
reservation. Prepayment is required to confirm every
reservation. All terms and conditions apply. |
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P
R O F I L E :
D O M A I N E & V I G N E R O N
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D O M A I N E
L A U N A Y - H O R I O
T
with:
Xavier Horiot (vigneron)
Domaine Launay-Horiot is a rebirth of
Domaine Raymond Launay. This family-run
domaine has operated in Pommard since the
18th century. It was none too conspicuous
and by the previous generation it was nearly
consigned to obscurity. Fortunately, like
the story of every turnaround domaine, a new
generation with great ambition and talent
came along to take things into greater
realms.
In the case of the Horiot family, this
transition into Domaine Launay-Horiot in the
hands of the resilient Xavier
Horiot had demanded more than just a
good dose of noble ambition. It was beset
with pain and a long drawn saga in the
courts — all eleven years of it.
One glance across the domaine’s 4-ha
holdings reveal the domaine’s glorious
potentials: a superb array of old vines
Pommard 1er Cru vineyards and two
exceptional holdings of Grand Cru, the
Latricières-Chambertin and a small holding
of Chambertin located next to Lalou
Bize-Leroy’s. To any Burgundian, and to us
Burgundy lovers, these are absolute
treasures, unequivocal pure gold.
Viticulture is non-interventionist,
following principles of lutte raisonnée.
In the cellar, Xavier seeks to be as gentle
as he can be. He likes to keep the berries
whole for as long as possible to allow them
to fully develop their aromatic profile.
Fermentation takes place with only
indigenous yeasts. There is no undue
extraction as natural concentration presides
in the resultant wines. The wines are
bottled without fining and filtration.
This is a sterling range of wines from a
vigneron on a rapid ascendance. Critics
agree. From Allen Meadows, Michel Bettane to
Tim Atkin, there was a general consensus
that his Pommards are uniquely gentle
expression of the commune, exquisite,
polished and full of pleasure, while the two
grands crus of Latricières-Chambertin and
Chambertin are brilliant expressions of
their hallowed terroirs. The wines are
fragrant, balanced and charming. Powerful
where they should be but always elegant in
all the right places.
There are few new producers in the region as
progressive and compelling than
Launay-Horiot. Burgundy lovers and
trainspotters will not want to miss these
new treasures and rarities.
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U
S H I D O K I W A G Y U
K A I S E K I
Chef Hirohashi Nobuaki
Chef Hirohashi Nobuaki (“Nobu”)
started working in his father’s sushi
restaurant in Osaka at the tender age of
nine. His insatiable curiosity led to
countless hours of experiments with the
discoveries from his father’s cookbook.
Chef Nobu practiced his skill in
well-known Kaiseki restaurant in Japan,
after which he opened his own restaurant
in Osaka called “Unshin”. Highly acclaimed
by local media and culinary experts, he
helmed the restaurant for seven years
before moving to Singapore. He became the
Head Chef at Kumo Kaiseki Restaurant
before being appointed as the Executive
Chef at Ushidoki. The intimate seating
capacity allows Chef Nobu to interact with
the diners, sharing the inspiration behind
every dish he serves.
Ushidoki Wagyu Kaiseki is a unique
Kaiseki experience that is centred on a
specific wagyu cattle breed raised by
master breeder Mr Ozaki called simply the
Ozaki beef.
Most types of wagyu in Japan are usually
slaughtered at around 28 months. However,
Ozaki-san believes that the flavour
continues to improve as they become
mature. In his farm he slaughters them at
32-36 months. Ozaki beef is fed controlled
diet in the last 2 months of its life, so
it is not as fat as other wagyu. Its
flavour and textural profile are optimised
so one can enjoy an entire slab of beef
without being overwhelmed by its richness.
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TERMS & CONDITIONS
- Admission is strictly by RSVP only,
subject to final written confirmation.
- Artisan Cellars reserves the right to
make changes for the wine line-up for
any of the programs in the event of
unforeseen circumstances.
- Full prepayment will need to
accompany a duly confirmed reservation.
- There would be no refund should there
be a no-show or cancellation made less
than 3 working days before event date.
- Seatings are assigned and may be
communal subject to the restaurant’s
tables configuration.
- Guests are advised to disclose any
dietary restrictions upon reservation so
we can inform the restaurant to cater to
special requirements.
- The restaurant reserves the right to
adjust the menu to best availability of
ingredients.
- All these terms and conditions do not
supersede the restaurant’s reservation
and service policies.
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