7/28/2019 Bubbles at Belon

http://slidepdf.com/reader/full/bubbles-at-belon 1/2

048  GALAXY winter 2013

餐廳聚焦 | DINE

貝隆香檳夜bubblEs at bEloN 

迷人香檳展現令人驚喜的不同風貌，澳門悅榕莊貝隆的香檳晚宴是最佳實例。文：ORNA BALLOUT

Champagne can be full of surprises, displaying many different characteristics, discovers ORNA BALLOUT,

at the Louis de Sacy Champagne Dinner at Belon, Banyan Tree Macau

elon, the

signature

restaurant of 

Banyan Tree

Macau, in October played

host to one of France’s most

prestigious champagne owners,

Alain Sacy, for the Louis de

Sacy Champagne Dinner. For

the private event, the skilful

team at Belon created an

exquisite five-course menu

especially to accompany Louis

de Sacy champagne.

Alain Sacy’s story comes with

an impressive family legacy.Since 1633, Louis de Sacy

champagne has been handed

down through the generations,

with Alain Sacy being the 12th-

generation winegrower to helm

the business (he’s renowned for

launching new champagnes, or

“characters,” under the brand).

The company was created as

a tribute to his ancestor Louis

de Sacy, a famous lawyer

and linguist who penned two

treatises that enabled him to

join the French Academy –

the preeminent institution

responsible for regulating the

use and evolution of the French

language.

It’s in the village of Verzy, in

northeastern France, that the

family has passionately laboredto produce the fruits of its

success. Out of 319 villages in

the Champagne region, just 17

are allowed to use the Grand

Cru appellation; Verzy is one.

“In France, we let the soil

express the wine,” explains Sacy.

“Different areas with the same

fruit make different wines; this

reflects specificity of place.”

With its lavish, award-

winning, aquatic-themed decor,

Belon set the stage for a stylish

evening. Located on the top

floor of Banyan Tree Macau,

the restaurant boasts some of 

the most mesmerizing views of 

the city’s skyline.

The restaurant’s beautifuldesign is clearly a key

ingredient in its success. The

sea theme is consistent and

enthralling – from the glass

staircase illuminated with blue

lighting that leads into the

restaurant, to the whalebone

archway that wows diners.

The restaurant’s spacious

surroundings show off high

ceilings, while dim lighting

ensures an intimate atmosphere

that works as well for small

parties as larger dinners. Pretty

visual effects such as a crystal

suspended from the ceiling

command attention. Such

sparkling features can also be

spotted in other parts of the

venue, adding pizzazz.

On the night in question,a large, circular wine cellar

sparked the interest of diners.

The collection of wines

澳門悅榕莊旗艦餐廳貝隆於10月之際舉行了一場主題晚宴，

向頂極佳釀香檳致敬。晚宴邀請主理法國最受尊崇

的 香 檳 酒 莊 之 一 的 艾 倫 ． 賽斯（Alain Sacy）主持「Louisde Sacy香檳晚宴」。技藝超卓的貝隆廚師團隊，特地為這場私人晚宴烹調五道菜搭配五款Louis de Sacy香檳，帶給賓客極致的味覺享受。

艾倫．賽斯來自一個令人印象深刻的傳奇家族。其家族自1633年創立Louis de Sacy香檳酒莊，一脈相傳，至今已有12

代輝煌歷史，傳至艾倫手上，更以大膽開創新穎的香檳風格而享譽國際。酒莊名稱來自他的祖先Louis de Sacy，這位名傳數世紀的先祖是一位名律師兼語言學者，曾以兩本著作躋身專責制定法語使用規則及演變的法國研究院。

賽斯家族定居於法國東北部名叫Verzy的村莊，懷着對釀製香檳的熱情種植葡萄。香檳地區總共319個村莊當中，只有17個能冠以「Grand Cru」分級稱謂，而Verzy就是其中之一。賽斯說：「在法國，我們生產的酒可以反映土壤。不同地區種植的相同葡萄品種，釀出的葡萄酒也會不一樣；這一點恰可表達地區特質。」

位於澳門悅榕莊頂層的貝隆裝潢豪華，室內設計以海洋為

主題，擁有令人驚艷的城市景觀，可遠眺櫛比鱗次的雄偉建築，讓賓客在這裡度過洋溢時尚感的夜晚。

餐廳的設計美侖美奐，從細微之處不難看出各項細節均考慮周到。從反射藍色燈光的玻璃階梯引領賓客走入餐廳，到通過鯨魚骨拱門直到入座，每一處都真實反映賞心悅目的海洋主題。

寬敞的空間加上特別挑高的天花板，令人覺得自在毫無拘束，微暗的燈光營造出適合大宴小酌的溫馨氣氛。觸目可及的漂亮視覺效果，例如從天花板垂下的水晶吊飾，在在吸引賓客視線。如此閃耀生輝的特色亦可見於餐廳其他地方，使整個環境更添華美魅力。

晚宴當晚，一個大型圓形酒櫃成為賓客的注目焦點，裡面

是貝隆老闆的私人珍藏，他也是促成與Louis de Sacy香檳酒莊合作這場香檳晚宴的關鍵人物。根據賽斯所說，場地的優越條件是合作的決定因素。

攝影 photography  edmon LeonG

秋意蠔情perle Blanche oyster

艾倫．賽斯alain sacy 

`

7/28/2019 Bubbles at Belon

http://slidepdf.com/reader/full/bubbles-at-belon 2/2

050  GALAXY winter 2013

餐廳聚焦 | DINE

烤燒黑毛豬肉伴鷹嘴豆慕斯szechuan cardamom-crusted

Black pork kuroButa and

garBanzo mousse

belongs to Belon’s owner, it

was revealed, and it is he who

organized the event with Louis

de Sacy Champagne.

According to Alain Sacy, the

collaboration was facilitated bythe profile of the venue: “Louis

de Sacy is present in places that

match the profile of the brand.

It’s a signature boutique wine

that matches the quality of this

hotel; it’s different from the

average brand.”

His own success

notwithstanding, Sacy was

humbled to be presenting his

wine in the grand surroundings

of Belon. “Somehow I’m shy

about accepting the honor of 

being in a place like this,” he

confessed. “I started when I was

16 years old, and achievement

sometimes goes beyond [what

you could have imagined].”

After a reception and

speeches from the Belon team

and Alain Sacy, it was time tofeast. Attentive waiters served

a selection of delicious breads;

the bacon-and-mustard offering

went down a treat, especially

when coated in rock-salted

butter.

The five-course extravaganza

kicked off splendidly with Perle

Blanche Oyster Madras Curryand Apple Compote, paired

with Rosé Grand Cru. The

oyster, presented in a generous

serving of green jelly, offered

a perfect melding of curry,

ginger and orange flavors. The

salmon-colored champagne

was an elegant “character” to

complement the first leg of our

culinary journey.

Next came Australian Spanner

Soft-Shell Crab, Avocado

Cannelloni and Asian Spiced

Dressing, teamed with Cuvée

Nue Brut Grand Cru. Top

marks here for presentation, as

the burst of color surrounding

the crab made it very appetizing.

The crispy texture of the crab

was balanced well by couscous

and the soft avocado. Thechampagne of choice is Alain

Sacy’s favorite from the range.

“No sugar has been added to

賽斯明確地表示：「Louisde Sacy只會出現在符合品牌形象的地方。這是足可與這間高質量酒店匹配的招牌式精品葡萄酒，絕非普通品牌可以比擬。」

雖然擁有成功的事業，但是在環境華麗貴氣的貝隆介紹家族生產的香檳時，賽斯卻顯得異常謙虛，他坦承道：「獲得此高級餐廳的邀請，令我感到有點莫名的羞怯。我16歲就進

入家族企業工作，有時會覺得成功似乎太過順理成章。」

晚 宴 於 貝 隆 廚 師 團 隊 及 賽斯致詞的接待酒會結束後展開。殷勤的餐廳服務生首先奉上香味四溢的麵包，塗上煙

肉芥末及海鹽牛油更添美味。這場五道菜式晚宴首先以「秋意蠔情」揭開序幕，以PerleBlanche生蠔、馬德拉斯咖哩伴糖煮蘋果配Rosé Grand Cru香檳。生蠔放在綠色果凍凝膠呈上，將咖哩、薑和橙這三種味道完美結合。橙紅色的香檳引領賓客展開一場追逐優雅品味的美食之旅。

接下來的「牛油梨蟹卷伴軟殼蟹沙律」以澳洲Spanner軟

殼 蟹 及 牛 油 梨 蟹 卷 伴 亞 洲 式辣醬汁搭配Cuvée Nue BrutGrand Cru香檳，以令人發出讚嘆的擺盤方式奉上，顏色鮮豔的點綴與盤中的軟殼蟹的色調，令人看了胃口大開。酥脆

Cuvée Nue,” he said. “I lik

natural wine because in li

you have to be serious but

never take yourself seriou

Champagne is the same.”

As the evening progressso did the intensity of the

The next chapter consiste

of Smoked Sous Vide Bos

Lobster, Louis de Sacy

Zabaglione, Kenyan Bean

and XO Sauce, teamed w

Cuvée Nue Rosé Grand C

The incredibly tender lob

was enhanced by an Asian

of XO sauce, featuring sca

and chili flavors. The deli

fresh and simple notes of t

champagne made for a per

pairing.

Offering a change of dire

from the seafood story so f

was the Szechuan Cardam

bEloN 

OpeningHOurs: 6pm-1

LOcatiOn : 31/F, BanyanreservatiOns: Recomm

teLepHOne : 853 8883 6

的口感與牛油果及北非小米飯達成美妙平衡，而搭配的香檳則 是 賽 斯 最 喜 愛 的 一 款 。 他說：「Cuvée Nue沒有添加任何糖分，我喜歡天然葡萄酒。我們必須認真看待人生，卻不必事事嚴肅，可以順其自然，香檳也一樣。」

隨着夜色轉濃，菜式的味道亦趨增強。下一道是「煙燻龍蝦伴香檳沙巴翁」，包括以真空 低 溫 烹 調 的 煙 燻 波 士 頓 龍

蝦，Louis de Sacy香檳製作的 沙 巴 翁 ， 伴 以 肯 尼 亞 豆 及XO醬，搭配Cuvée Nue Rosé Grand Cru香檳。龍蝦肉質非常軟嫩，加上微辣帶有亞洲風味的XO醬更有畫龍點睛之妙，與精緻清新而不複雜的香檳是完美搭配。

然後廚師帶領賓客從海洋回到陸地，呈獻一道「烤燒黑毛豬 腩 肉 伴 鷹 嘴 豆 慕 斯 」 配 上Grand Soir Millesime 2003香檳。鹿兒島黑毛豬腩肉外面裹上四川小荳蔻，再加以烤製，

貝隆

營業時間: 星期三至星期一下午6時至凌晨12時；星期二休息地點: 澳門悅榕莊31樓預約: 建議訂座電話: 853 8883 6090

豬腩肉的味道調配得宜，火候拿捏也恰到好處，放入嘴裡可以感覺到美妙的口感及味道。貝隆總廚石志雲說：「這道日本黑毛豬腩肉以78度低溫，慢火燒烤21個小時，肉質鬆軟、入口即化，卻依然保持濃郁的豬肉香味。」選配的香檳帶有隱約的烤麵包、乾果及蘋果的香味，恰可襯托這道菜的燒烤風味。

最 後 一 道 甜 品 拼 盤 包 括

Valrhona巧克力、百香果和棉花糖。黑色的純巧克力是讓人克制不了慾望的美味，正好為貝隆這一個滿溢香檳激情的美麗夜晚畫上完美句號。

牛油梨蟹捲伴軟殼蟹沙律AustrAliAn spAnner soft-shell CrAb, AvoCAdo

CAnnelloni And AsiAn spiCed dressing

煙燻龍蝦伴香檳沙巴翁smoked sous vide bost

sACy ZAbAglione, keny