tag:blogger.com,1999:blog-6279249240464652814.post2396665352746186532..comments2024-03-13T05:22:52.613-07:00Comments on Brian's Eats and Travels: Nobu KL and Hugel - hmmmm...Brian Mackhttp://www.blogger.com/profile/02231647380305783363noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6279249240464652814.post-74077139103563672292016-01-18T06:09:37.195-08:002016-01-18T06:09:37.195-08:00Hola Brian,
What a long report! While I'm sa...Hola Brian,<br /><br />What a long report! While I'm sad I missed the dinner, I am glad that you enjoyed the Grossi Laue.<br /><br />As for your comments on the wine pairing, I wholly agree. It should never be a hit-and-miss affair. A truly professional restaurant wanting a perfect evening for its guests, especially for less classic wine pairings, should sample the wines first and choose dishes / adjust the seasonings to suit the wines. I remember a Colgin Cellars' wine at Les Amis, for which Ann Colgin airfreighted samples of her wine to the restaurant so they could taste the wines first and create a menu around them. And Colgin wines cost like hundreds and hundreds of dollars per bottle!<br /><br />If Etienne did indeed say what he did (he is not a defensive person), that suggests he thought that there were some pairings that were less than ideal, putting it politely. Anyone who pairs Alsace Pinot Noir with beef and truffles is kidding themselves. And we really need to start using sweet wines not as dessert pairings (except maybe with fresh fruit), but to accompany spicy foods, foie gras, cheeses, or just on their own.<br /><br />Rant over. Back to your normal programming...Julian Teohhttps://www.blogger.com/profile/06895513378300340085noreply@blogger.com