Don Melchor culinary challenge tour with former three star Michelin Chef Bruno Ménard
Concha y Toro is proud to present a once in a lifetime wine dinner featuring a unique culinary challenge for former three Start Michelin chef Bruno Menard. Through his culinary magic he has created the most perfect gastronomic menu to match with five outstanding vintages of Concha Y Toro’s Don Melchor, Chile’s most iconic and awarded wine.
Famous former three Michelin stars Chef of the restaurant “L’Osier” in Tokyo, Bruno Ménard is an ever changing Chef. He began his career in the fragrances of chocolate with his father Jean-Claude and with his mentors Charles Barrier and Jean Bardet. At 27 years, he is the youngest French Chef to obtain 17/20 and 3 red Chef’s hats in the Gault & Millau Guide in the restaurant “Le Golden” in Niort (79). At 40 years of age, Bruno Menard obtains 5 stars by Mobil Travel Guide and 5 diamonds by AAA (American Automobile Association) in the restaurant “The Dining Room” at the Ritz Carlton Buckhead in Atlanta.
In 2005 Bruno Menard was appointed to the position of chef at “L’Osier” in Tokyo. He took the restaurant in a new “neo-classic” direction that combined traditional French cuisine with the progressive concepts of the era. During this period, L’Osier was awarded three stars in the Michelin Guide Tokyo for three consecutive years, from 2008, when it was first published, until 2010, when the restaurant was closed for its renovation. It was in 2007 that the restaurant “L’Osier” in Tokyo (JAPAN) was awarded its first 3 stars by the Michelin Guide. It was the first time in the Michelin Guide’s history, that a restaurant gets 3 stars straightaway. Thanks to the confidence placed in him by Shiseido, Bruno Menard at 45, by directly gaining three stars in the Michelin Guide, joined the exclusive circle of the greatest chefs of the world.
Today, with over 20 years of experience in Asia and more than 15 years in Europe and the USA, Chef Bruno shares his experience across the world. This creator of trends realizes a cuisine which is open to various gastronomies with a proudly assumed French basis. He has now launched his own culinary consulting firm Bruno Menard Pte Ltd in 2013, and is one of the three judges selected by MasterChef Asia that will be broadcasted across Asia on Lifetime. Creative and demanding, his passion for guitars and his love for Arts have led him to make a neo-classical cooking, both contemporary and progressive, while always giving preference to the product and the taste.
Concha Y Toro is proud to announce its partnership with Chef Bruno Menard who will perform the role of Don Melchor Brand Ambassador for 2015. Crafted from grapes sourced from the best Maipo Valley terroir, Don Melchor is an ongoing quest from Concha Y Toro’s Guilisasti family to attain the truest possible expression of the beauty and balance of Chilean Cabernet Sauvignon. Don Melchor is the crown jewel of Concha Y Toro’s Fine wine portfolio and the most Iconic wine of Chile. Don Melchor faithfully expresses Cabernet Sauvignon from one of the world’s best terroirs for the variety; the Puente Alto vineyard. Enrique Tirado, Don Melchor oenologist since 1997, tracks every single vine in search of perfectly balanced fruit: rich in taste, colour and aromas.
It was only natural that we partner with one of chefs Asia iconic chefs who can express both tradition and innovation in the best way possible and render the subtleties of a food pairing with this Chilean icon.
A CULINARY CHALLENGE: Concha Y Toro has come up with a unique culinary challenge for the chef: challenging the vision that you cannot propose an entire dinner with only one same wine. Indeed, Don Melchor is one wine, one varietal, one terroir. A unique Cabernet Sauvignon, from the Puente Alto terroir in Chile. The only element that changes the wine profile are the vintage influences and characteristics, and the development of the wine over the decades.
Chef Bruno Menard has taken up this challenge by creating an outstanding and innovative 5 recipes / 5 vintages pairing dinner, from starter to dessert that could match the nuances of the wine. Dishes include Lapsang Suchang infused egg with dried beef and piquillos puree / Pan roasted foie gras with sugar coated almond candies and ginger / Pan roasted lobster earth and turf / Waguy beef slow cooked ribeye with kaffir lime scented carrot puree / Strawberry in texture. By working on subtleties of each vintage, the chef and Concha Y Toro propose a perfect matching for each of these superb wines.