Clarendelle & Haut-Brion Wine Night
Representing the pinnacle of Bordeaux's "First Growth" estates.
Among the prestigious winemaking regions of Bordeaux, "Château Haut-Brion" stands out as one of the renowned "First Growth" estates, known globally. We are honoured to host Monsieur Jérémie Roumegoux from Clarence Dillon, who continues to pursue elegant, high-quality Bordeaux wines. Please enjoy a selection of five exceptional wines, including the esteemed Château Haut-Brion, paired with the delicate and memorable dishes crafted by Head Chef Asano.
Date: July 6 (Sat) 2024
Time: Doors open at 18:00 / Event starts at 18:30
Venue: 33F "Kunsei Kitchen"
Prices: ¥79,547 per person (including food, beverage, tax and service charge)
<Reservations>
Book Now
<Inquiries>
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Wine List
Louis Roederer Collection 244
Clarendelle Blanc 2022
Clarendelle Rouge 2016
Le Clarence de Haut Brion 2015
Chateau Haut Brion 2012
Clarendelle Amber 2015
About the Speaker, Monsieur Jérémie Roumegoux
After graduating from the French Naval Academy, Monsieur Roumegoux earned a Bachelor's degree in International Trade of Wine and Spirits from the University of Reims Champagne-Ardenne. Following his studies in Champagne, he began his career in Bordeaux working for traditional wine merchants and handling the Asian market based in Japan, including roles at CVBG (CVBG Dourthe Kressmann) and Cordier Mestrezat. Since 2022, he has been serving as the Sales Manager for Clarendelle and fine wines in Asia-Pacific.
Head Chef Hiroyuki Asano
Raised in Gifu Prefecture, he has consistently emphasized the quality of ingredients and embraced the gifts of nature in his culinary practice. He skillfully blends classical techniques with contemporary culinary methods. His cuisine, rooted in French techniques, incorporates smoking skills alongside the unique climate and food culture of the Kansai region. He cherishes the seasonality of ingredients and dishes, striving to maximize their potential through refined cooking techniques and thoughtful seasoning.
Representing the pinnacle of Bordeaux's "First Growth" estates.
Among the prestigious winemaking regions of Bordeaux, "Château Haut-Brion" stands out as one of the renowned "First Growth" estates, known globally. We are honoured to host Monsieur Jérémie Roumegoux from Clarence Dillon, who continues to pursue elegant, high-quality Bordeaux wines. Please enjoy a selection of five exceptional wines, including the esteemed Château Haut-Brion, paired with the delicate and memorable dishes crafted by Head Chef Asano.
Date: July 6 (Sat) 2024
Time: Doors open at 18:00 / Event starts at 18:30
Venue: 33F "Kunsei Kitchen"
Prices: ¥79,547 per person (including food, beverage, tax and service charge)
<Reservations>
Book Now
<Inquiries>
Centara Grand Hotel Osaka, Restaurant Reservations
TEL: 06-6695-7204 (Monday to Saturday 10:00-18:00)
Email: [email protected]
Wine List
Louis Roederer Collection 244
Clarendelle Blanc 2022
Clarendelle Rouge 2016
Le Clarence de Haut Brion 2015
Chateau Haut Brion 2012
Clarendelle Amber 2015
About the Speaker, Monsieur Jérémie Roumegoux
After graduating from the French Naval Academy, Monsieur Roumegoux earned a Bachelor's degree in International Trade of Wine and Spirits from the University of Reims Champagne-Ardenne. Following his studies in Champagne, he began his career in Bordeaux working for traditional wine merchants and handling the Asian market based in Japan, including roles at CVBG (CVBG Dourthe Kressmann) and Cordier Mestrezat. Since 2022, he has been serving as the Sales Manager for Clarendelle and fine wines in Asia-Pacific.
Head Chef Hiroyuki Asano
Raised in Gifu Prefecture, he has consistently emphasized the quality of ingredients and embraced the gifts of nature in his culinary practice. He skillfully blends classical techniques with contemporary culinary methods. His cuisine, rooted in French techniques, incorporates smoking skills alongside the unique climate and food culture of the Kansai region. He cherishes the seasonality of ingredients and dishes, striving to maximize their potential through refined cooking techniques and thoughtful seasoning.
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