Le Beaujolais Nouveau 2022 est arrivé!
“The new Beaujolais has arrived!” at Elysium!
One of the most frivolous and animated rituals, will take place at the Elysium on Friday, 22nd November 2019.
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Elysium along with La Maison du Vin, which is the exclusive importer of Beaujolais Nouveau from the famous Maison du Albert Bichot, are offering the opportunity to the wine and food lovers to savour wines as well as the superb menu prepared by the hotel’s chefs for the occasion, at the “Beaujolais Nouveau Oeno-gastronomic Dinner 2019”.
The Beaujolais Nouveau 2019 will be served during the pre-dinner reception and the first course of the dinner. The oeno-gastronomic experience will be enriched with the Beaujolais-Villages 2017, Albert Bichot, with a penultimate tasting of one of the greatest wines of the Beaujolais Villages region, the Fleurie “La Madone” 2017, Albert Bichot.
The pre-dinner reception commences at 20:00hrs, followed by dinner in the Epicurean Restaurant with live entertainment. We will be very pleased to welcome you at Elysium. It would be a pleasure to share this sublime evening with you and enjoy this gastronomic experience.
€83.00 per person including the wines - View Menu
For any additional information and bookings, please contact our Reservations Department on 2684 4444, or via email reservations@elysium.com.cy (R.S.V.P by Tuesday the 19th of November 2019).
Should you wish to combine this event with an overnight stay you can do so at a special rate of €110.00 per room (double occupancy) in a Deluxe Bedroom with inland view, including the Elysium’s sumptuous breakfast buffet. (Prices are inclusive of VAT and service charge).
Menu
Palette warmer
Foie gras cremeux, beetroot and apple
Beaujolais Nouveau 2022, Maison Albert Bichot
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To start
Treacle cured Trout, Whipped tarama, Kohlrabi, light fish cream
Beaujolais Nouveau 2022, Maison Albert Bichot
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To warm
Artichoke risotto, cured hens’ egg, winter truffle, preserved girolles
Beaujolais-Villages 2020, Albert Bichot
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To Cleanse
Lemon sorbet with almond soil
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To follow
Angus beef fillet, 12-hour slow-cooked cheek, onions 3-ways, sauce Beaujolais
Fleurie “La Madone” 2020, Albert Bichot
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To indulge
Opalys chocolate mousse and namelaka, Cyprus quince sorbet, crisp sable
Muscat de Beaumes de Venise 2021, Vidal Fleury
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To Finish
Coffee /tea and assorted petit fours
Chocolate lollipop with carob syrup
Pear and lime paté de fruit,
Pistachio and cranberry macaron
Citrus meringue served with nitrogen by the chefs