Exclusive Baron Philippe de Rothschild Wine Dinner

The Experience

With only limited seats available, this exclusive dinner truly had an intimate atmosphere, Mr Hervé Gouin, Sales Director Chateau Mouton Rothschild took guests through nine wines from the portfolio of Baron Philippe de Rothschild SA. Through the pairings with six carefully designed courses, guests were enjoying the finest cuisine from The Library, Ritz Carlton together with specially flown in wines from Bordeaux. A once in a lifetime experience!

Baron Philippe de Rothschild SA only hosts a maximum of 3-5 dinners worldwide each year and on the 8th of January 2018, for the very first time, a dinner will be hosted here in Kuala Lumpur with Mr Herve Gouin, Sales Director Chateau Mouton Rothschild.

Since 1933, Baron Philippe de Rothschild SA, located at Pauillac in the Medoc, has been motivated by a constant ambition; to make the world’s finest wines, each in its own category. Whether it is the chateaux wines for which it is directly responsible, the renowned first growth, Chateau Mouton Rothschild and its distinguished lieutenants, fifth growth Chateau Clerc Milon and Chateau d’Armailac, to the branded wines and joint ventures throughout the wine world such as Almaviva, Opus One but to name a few.

The wines served during this dinner are specially flown in from Bordeaux, and are valued at over a hundred thousand Ringgit Malaysia. Thus this dinner provides an amazing opportunity and value for fine wine lovers.

Featured wines for the evening will be as follows:

Champagne de Rothschild Blancs de Blanc Grand Cru in Magnum

Champagne de Rothschild Vintage 2008

Le Chardonnay de Domaine de Baron’arques 2014

Domaine de Baron’arques 2009

Château Clerc Milon 2009

Château Petit Mouton 2007

Château Mouton Rothschild 1998 in Magnum

Château Mouton Rothschild 2001

Château Mouton Rothschild 2005


Amuse Bouche

Cured Salmon with Shaved Fennel and Avruga Caviar

First Course
Seared Scallops with Crushed Pea, Black Olive and Cream Sauce 
Warm Smoked Duck with Spiced Onion Marmalade, Pan Seared Foie Gras and Caramelized Walnut

Second Course
Foie Gras Terrine with Milky Brioche, Lemon Confit and Berries 

Third Course 
Rib Eye Steak with Pomme Puree, Asparagus, Baby Carrots and Thyme Jus 
Pan Fried Fillet of Stone Bass Squid Ink Pasta and Mussel Nage
Mushroom Risotto with Shaved Parmesan, Arugula Salad and Olive Oil

Fourth Course
Chef Selection of Cheese Platter

Fifth Course
Cherry Tartlet with Crumble, Jivara Crème and Madagascar Vanilla Ice Cream

Limited to 20 seats only.

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