Event 1: Oyster Class
Location: Ritz Carlton, Culinary Studio
Time: 6:00pm
Price: CI$100
This class by Chef Frederic will showcase the 5 different types of Oysters
- Eastern
- Pacific
- Kumamoto
- European Flat / Belon
- Olympia
We will look in particular at how to open them properly; how to serve them; what condiments to use and how to store them.
The condiments will include: Butter, house made rye bread, shallots, vinegar and ponzu sauce.
The oysters themselves are the main focus of this part of the evening so we will be going with the very typical pairing of an extra brut champagne. The Pierre Paillard Le Parcelles XV is a blend of 22 plots sourced from the grand cru village of Bouzy. We had this wine at the French dinner at Grand Old House in February 2021 where it was very well received.
Oyster micro dishes and wine pairings
Location: Ritz Carlton, 5th Floor Reception Area
Time: 7:00pm
Price: CI$210
Chef Frederic Morineau and his team have designed 6 oyster based micro dishes, and we have worked with them to select wines which reflect both the classic pairings (bright and crisp wines like champagne, muscadet, chablis & sancerre) which complement the oyster’s brininess and also some more experimental pairings, with pinot noir and chardonnay:
- Dish 1: Beef and Oyster tartare, quail eggs and asian mayonnaise with Rollin Pernand-Vergelesses, 2011 (Burgundy pinot noir)
- Dish 2: French Oyster Croquette, tartare sauce with Remy Pannier Muscadet sur lie, 2019 (Loire)
- Dish 3: Belon Oyster and caviar with Gonet Blanc de Blanc (Champagne)
- Dish 4: Oyster Rockefeller with Lucien Crochet LC Cuvee, 2017 (prestige cuvee Sancerre)
- Dish 5: Scallops and oyster ragout, black truffle with Kumeu River Hinting Hill Chardonnay, 2019 (New Zeeland)
- Dish 6: The Chocolate Oyster with Ata Rangi, 2014 (pinot noir, Martinborough, New Zealand)