Taylor’s Culinary Institute brought in the Michelin Starred Chef Marc Viala from France and Chef Rikard Hult from Sweden to prepare a 5-course exquisite fine dining dinner paired with 5 types of South African Wine in partnership with Cave & Cellar.
Being the Top Culinary School in Asia, the objective of this dinner event was to bring in Michelin Star degustation to increase the awareness and standards of Michelin Star in Malaysia. This also provided opportunity for Taylor’s Culinary Institute’s students to work and learn from the international chefs.
The dinner event was held in Thyme and Tarragon Restaurant, Taylor's University Lakeside Campus with 65 attendees. It started off with an aperitif wine - Gewurztraminer followed by Delheim, the Winemaker from Albi, France meeting all the diners through Zoom. The diners were given opportunity to visit Delheim vineyards and factories virtually and understand how the wines are produced. A special highlight of the dinner was the Duo of Beef Tartare with Oysters, it was a raw beef dish with beetroot and oyster.
It was a spectacular night for everyone as the wine paired really well with the menu. The 5-course menu that was created especially for this event by Chef Rikard and Chef Marc highlighted the essence and their philosophy of Michelin Restaurant L’epicurien in France. They focused also on the trend of sustainability and emphasized on minimum wastage on the dishes they created.
Taylor’s Culinary Institute will be hosting more Michelin Starred dinners for the year 2023, do follow us on our social media page and website to get more updates on these dinners.