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DOMAINE
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One can also say that the name Pascal Marchand is synonymous with the resurrection of Domaine Comte Armand in the 1990s. After restoring the domaine’s reputation to an all-time high, he struck out on his own to make Burgundy wines with the inception of his domaine/micro-négoce now known as MARCHAND-TAWSE.
Blessed with an acute instinct for the region’s unique terroirs as well as being an intelligent, sensitive cellar-master, Pascal regularly obtains the most optimal and purest expression with ease and panache.
As one of the earliest proponents of organic/biodynamic farming in Burgundy, Pascal began practicing organic viticulture in the mid-80s at Domaine Comte Armand. His reputation earned him many friends who own prestigious vineyards around Burgundy and from whom now he sources his fruits to augment the domaine’s vineyards.
Today, Marchand continues to dedicate most of his time to what he considers to be the most important aspect of the production of great wines: working the vineyard. With the recent acquisition of Domaine Maume in Gevrey-Chambertin plus other choice parcels, Marchand-Tawse works with a much higher proportion of owned vineyards.
Those who follow Marchand’s wines will vouch that he has successfully crafted terroir wines that evolve gracefully. Thanks to meticulous vineyard work, he can vinify gently (important to obtain aromatics) and nonetheless obtain long, complex flavours. As expressive as the wines may be, they always carry a certain je-ne-sais-quoi elegance and the gorgeous perfume every Burgundy lover seeks.
We are thrilled to welcome Pascal back in Singapore this May. Join us in this private dinner as we savour his choicest terroirs and which will include a few recent vintages. We will also preview a few pre-release 2016s so we can see why so many are so excited about the vintage. This will be an intimate time with the winemaker to learn and explore the nuances of Burgundy with Chef Nicolas Joanny’s ever excellent and sensitive cuisine on the dinner table.
As the seating is quite limited, we hope you will RSVP soon. We greatly look forward to your company on this special occasion.
Yours,
Henry H.
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Based
out of Nuits Saint-Georges, their wines are well
worth investigating as I found good quality from
top to bottom. — Neil Martin ...definitely a Burgundian winemaker to watch. — Jane Faulkner THE AGE Winemaker Pascal Marchand possesses post-modern abilities to coax immense richness from out of the basic appellations in Burgundy. — Michael Godel WINE ALIGN |
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| D O M A I N E
M A R C H A N D - T A W S E V I N T N E R D I N N E R w i t h P A S C A L M A R C H A N D |
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Thursday
3 May 2018 • 7 pm
S$ 185 nett |
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• • • • • • • • • apéritif: Champagne Jacques Lassaigne “Les Vignes de Montgueux” Blanc de Blancs organic hen egg ‘a la coque’ Puligny-Montrachet “Champ Gain” 1er Cru 2015 Puligny-Montrachet “Champ Gain” 1er Cru 2011 green asparagus from luberon gamberro rosso, jerusalem artichoke lomo iberico, saffron Meursault 1er Cru “Blagny” 2014 scallop from hokkaido ‘sand carrot’ mousseline squid ink tuile Vosne-Romanée 2016 Vosne-Romanée 2015 limousin suckling veal leek, smoked aioli Morey-Saint-Denis “Faconnières" 1er Cru 2016 rigatoni pasta organic vine tomato, burrata Chambertin-Clos de Bèze Grand Cru 2011 iberico presa black pig ratte potato espuma trio of sweets three small desserts
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NICOLAS
LE RESTAURANT
 This stalwart fine French restaurant was founded in 2007 by Chef Nicolas Joanny. Originally from the south of France, Chef Nicolas was raised in a family of food lovers, where everything is made in house, from the garden to charcuterie.  As a teenager Nicolas
graduated from the renowned Culinary Institute in
Burgundy, Château Chinon, at the age of 17. During
the second year of his study, he also attended
training in prestigious Michelin-starred
establishments. He started his career in a 2-star
restaurant, “La Barbacane Restaurant”, in
Southwest of France, working under the charismatic
Chef Michel Del Burgo. After 2 years, he moved to
Belgium where he worked for the 1-star restaurant
“La Cusine Des Anges”. Like many young aspiring
chefs, Nicolas moved to the city of Paris where he
worked in prestigious restaurants such as
Taillevent (3-star) and Le Vivarois (2-star).
Thereafter he became one of the private chefs of
the ex-French Prime Minister, Mr. Alain Juppe. By
1997, Nicolas went to Italy to work for the 2-star
chef Antony Genovese “The Palazzo Sasso” at a
newly opened boutique hotel in southern Italy.Knowing that the time was right to become a Chef de Cuisine and with his interest in Asia, Nicolas moved to “The Duxton Hotel” in Singapore. He left to open his eponymous Nicolas Le Restaurant in the heart of Chinatown on Keong Saik Road in 2007, before moving to Teck Lim Road in 2012. Nicolas’ cuisine is traditionally French with great usage of products from France and Japan. He respects the natural flavors of each ingredient that he uses to create traditional seasonally changing French menus. |
 VIEW ARTISAN CELLARS WINE
LISTThis list outlines a compilation of artisanal wines that we carry. We take pride in the sourcing and provenance of our wines, from the most affordable to the higher ends. As importers, most of our wines come direct from the estates. We are proud to work with the most respected growers from every wine region, each of them representing the very best that their respective appellation is capable of producing. To augment our list, we occasionally include quality wines from only impeccable sources. Regardless of point of origin, we are always committed to shipping and storing them in ideal cellar conditions. Please email us at sales@artisan-cellars.com or call us at +65 6838 0373 to inquire exact availability of wines, or to find out anything you wish to know our wines. |
| 390 Orchard Road B1-01 Palais Renaissance Singapore 238871 t +65 6838 0373 f +65 6836 0036 e sales@artisan-cellars.com w www.artisan-cellars.com fb /artisancellars ig @artisan.cellars |
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