THE BEST OF SPAIN (Alberto Meets Willy) on Wed 29th April!!

Queridos Spanish Food & Wine Lovers!!

We are very glad to bring to you the best from Spain at our LA VINOTECA TORRES!!

Next Wednesday 29th, a memorable meeting between the biggest and sexiest representatives of the Spanish Wine and Spanish Cuisine in China!

Come and enjoy our top-notch dinner of the year, featuring Alberto Fernandez (aka “Alberto Torres”) and Guillermo Trullas (aka “Willy”)!!!

Alberto will guide you through the very rare collectibles icon wines from Spain including:

· 2007 Fransola Sauvignon Blanc, from Torres’ highest single vineyard in the Penedes region.
· 2005 Jean Leon Chardonnay, the first barrel fermented Chardonnay made in Spain from legendary Jean Leon’s Beverly Hills restaurateur.
· 2003 Reserva Real by Torres, a Cabernet blend made by the appointment of the King of Spain!. Only 300 cases produced and only 72 bottles imported to China!
· N/V Vega-Sicilia Unico Gran Reserva Especial, another super exclusive wine released in very small quantities, a blend of 3 vintages of Unico (89, 90 and 94). Only 36 bottles imported to China.

(…)

For that eve, we have prepared the following menu, trying to match the "best wines from Spain" with the "best products available in China".. of course the menu style is a modern approach to Spanish food, but in this case our aim is to show the best products with the best wines.

"Raw Canadian prawns, strawberry gazpacho, ginger ice cream"
"Semi-cooked tuna belly, eggplant, tomato water jelly, black olive and basil"
"Black pork tenderloin, suckling pig skin, crushed baby potatoes and smoky Whisky reduction"
"Japanese kobe beef, fresh morel mushrooms sauce"
"Dessert Fantasy"

We look forward to welcoming 15 guests (we will close our VINOTECA for this event) to join us in this great effort to bring the most special “特殊的“ Spanish eve to you. Senoritas also welcome!.


Willy&Alberto.



Wednesday 29th April 2009
RMB 1,280 net per person
Cocktail at 7.30pm
Dinner starts at 8pm (Spanish time!)

"Jacques & Willy"

Happy, Happy Saturday Psychedelic moments!

"Fresh Morels" (Morchellaceae)

Dear Fughi lovers..

Today i got my first Kg of fresh Morels from Yunnan!!

As you know Morels are a seasonal spring wild mushroom. In Europe they are very appreciated and can also be bought dry all year round.

I am a mushroom lover since i was a kid, when we used to go with my parents, grand parents, uncles cousins etc.. wild mushroom hunting in Spain every season as a top highlight.

I will profit this very brief fresh Morels season, and will be cooking different dishes outside the menu starting tonight, and till the season lasts...

If you pass by the Restaurant in the days coming.. remember the key word is "MOREL"!!

"Monte Real" 1970 Rioja, SPAIN

My friend David came for dinner tonight to the restaurant. He wanted to come on tuesday for the Iberico night, but couldn´t make it, so he came today craving some good "Joselito" ham.

The surprise was the vintage bottle of Rioja that David brought , a 1970. Honestly, at first shot, examining the bottle and judging by the colour.. i thought it was going to be vinegar.. but once opened... it was in optimal shape, and didn´t even start declining.. very surprised by the acidity still present after 39 years. My thought is that the wine was bottled as a "Vino Joven" on its first or second year as you din´t feel the presence of barre, so characteristic of the "old School", reserva and gran reserva from Rioja.

Being fine wine culture and business so young in China, it is interesting to think on how hard is to find old vintages out here..


Thank you David!

"Iggy´s" Singapore

After checking guides about good restaurants to go in Singapore, we ended up deciding to go to Iggy´s, voted as the numer 1 restaurant in Asia by the newcomer Miele Gastronomic guide.
The Restaurant is located in the Four Seasons Hotel in a centrally located area of Singapore. The interiors are simple but elegant, and has a beautiful Japanese inspired bar counter that seats about 13, a glass window divides it from the kitchen. Another 2 rooms with few tables complete the restaurant wich has an overall capacity of around 40 guests.
We sat down in the Bar counter and experienced the only choice available "Gastronomic Menu" for Singapore $195.
The wine list is specialised in Burgundy wines and has a very wide sellection of labels and vintages from the region. We enjoyed a bottle of "Chambolle-Musigny" Premier Cru 1999 (Pinot noir), The bottle was in a good drinking moment and had a good value for money S$215.
Iggy´s cuisine is elegant, simple, fresh, tasy and we felt influences from France, Japan, Spain and Italy.
The service in charge of Paolo colzani was very profesional, and we really enjoyed sharing a slice of passion talking about f&b lifestyle.

To enjoy the complete Iggy´s experience,I recommend you to ask for a bar counter seat, and download the wine list from their web site before you go, as you have many interesting choices.



THE WINE...Burgundy "Chambolle-Musigny" Premier Cru 1999 (Pinot noir)




KANPACHI...Gratinated Kanpachi, Konbu, Ginger Flower and Watercress salad, Sesame-lime dressing.
(Perfect, remarkable the touch of ginger flower)




WHITE ASPARAGUS... Steamed white asparagus, duck confit, compressed bacon crisp, swiss chard, poultry jus.





KEGANI...Japanese crab bisque, egg royale.

(Very delicate dish, outstanding Crab quality)




SEABASS... Steamed seabass with tamarillo, shallots, parsley and butter truffle.





CAPPELLINI... Cappellini with zuchini, smoked mullet roe, shallot

(The pasta cooked perfectly "al Dente", well seasoned with the saltyness of the mullet roe, nice crunchy vegetable texture from the shallots and zuchini.. A simple dish at first sight, yet very complex in the palate ).




QUAIL... Carcoal-grilled quail, braised red cabbage and natural jus.




TOMATO...tomato water jelly, frozen Gazpacho.

(Great refreshing little course, the Gazpacho was as good as it gets in Spain)




WELSH LAMB...Oven-roasted Welsh baby lamb rack, kalamata olives, confit of potatoes and thyme jus.






PRE-DESSERT





FRENCH TOAST...Chocolate cylinder, French toast, home-made maple ice-cream.

(A dessert for the very sweet palates, pastry tasting notes well balanced).






PETIT FOURS...Mini lemon Tart

(Definately the type of bite that i like, citrus, sour, fresh, sharp, creamy, crispy and delicate)




HAPPY, HAPPY to come back and recommend friends, who want to have a good gastronomic experience in Singapore.

-------------------


IGGY´S

The Regent Singapore
Level 3, 1 Cuscaden Road
Singapore 249715
Tel: +65 67322234

www.iggys.com.sg

"JAMÓN, JAMÓN"

What a wonderful leg!

ORGANIC FARMER´S MARKET @ "el Willy"

Dear Healthy lifestyle lovers!

Spring has come and our Saturday Organic Market is back!

Like in the previous year, and with the great help of "Kiwing Fine Foods," we have our veggie market going on..

This year we want to be "Unpacked" in order to avoid plastic waste.. so you will need to bring your own bag "BYOB"!!

The market will start at 12 pm and will go till 4 pm.. at the same time, we will have our usual Organic 5 course brunch for only 150 RMB!

See you tomorrow sexy veggie lovers!

Willy

"JAMÓN, JAMÓN" April 14 th @ "el Willy"

Dear Carnivores,

Our third monographic session is around the corner...

This time is "Jamón, Jamón" (Iberian ham)..

The event will take place in our restaurant, next tuesday night (The 14th) recommended around 7:30 pm.

I have ready to go a beautiful leg, "36 months great Reserve" Iberian Acorn fed Ham ,from the most prestigious brand from Spain "Joselito" ..

The leg will be opened, and cut by myself in the dining area in front of the ham fans! A supersexy tapas menu (All of them including ham) will be prepared!

Apart from Tapas...beautiful plates of the "sexy leg", thinly sliced by knife, will be served with toasted bread and tomato!

I hope you are ready to taste the most refined delicacy from Spain....

The event price will be 688 RMB per person (Includes all food & dessert) RSVP will be fundamental tel. 5404-5757

Hope to see you there nutty flesh lovers ;-).

Willy