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Dine With Ray

Tue Apr 02 2024

A Journey Beyond the Ordinary: The Making of "Champagne & Curry"

A Fusion of Traditions: Discovering the Art of Champagne Paired with Japanese Curry


The "Champagne & Curry" event, hosted on March 24th, 2024, by the Chaîne des Rôtisseurs in Hanoi, began with an engaging exploration to pair Veuve Cliquot Brut Champagne with Wagyu beef Japanese curry at a private tasting. These selections, both underrated yet unique offerings at NOBU Wagyu, sparked the concept of marrying distinct culinary elements in a fresh way, aiming to introduce an innovative dining experience to Hanoi's landscape.

La Chaîne des Rôtisseurs, with roots tracing back to 1248 under French King Louis IX, stands apart in the culinary world. The mission is to elevate the typical special dinner scene in Vietnam, which frequently leans towards promoting sales more than experiences, crafting something extraordinary. When the idea was pitched by NOBU Wagyu's staff to showcase all six Erick South curries in Vietnam, it sparked our creativity and laid the groundwork for an event rich in culinary exploration and innovation.

Initially, we didn’t grasp the full scope of this endeavor. The restaurant's mention of Erick South curries was succinct, barely touching on the ties between NOBU Wagyu, Erick South, and its parent company, Enso Food Service Inc. Unaware of the depth we were delving into, we embarked on our research to comprehend the offering more fully, unwittingly uncovering a vast treasure trove of culinary insights and connections.

Our dive into the Erick South story began when Enso Food Service Inc. acquired Erick Curry in 2006, paving the way for significant changes in 2011 with Chef Shinsuke Inada (稲田俊輔) joining the team. Hailing from Kagoshima Prefecture, Chef Inada's journey to becoming the driving force behind Erick South took a few unexpected turns. After graduating from Kyoto University, he worked in the beverage industry before transitioning to Enso Food Service. It was his launch of "Eric South" in Tokyo Station's Yaesu underground shopping center that ignited a South Indian cuisine craze in Japan.

The exploration into Erick South and Chef Shinsuke Inada for the "Champagne & Curry" lunch revealed their considerable impact on Japan's culinary landscape, marked by a unique fusion of Indian and Japanese cuisines that drew enthusiastic crowds. Reflecting on the event, it was clear it served not just as a culinary gathering but as a celebration of Chef Inada's innovation and dedication to gastronomy, highlighting a dining experience that resonates deeply within Japan's rich culinary culture.

Unveiling Flavors and Philosophy: A Closer Look at Chef Shinsuke Inada’s Journey and Culinary Insights:

Note: all articles require translation for non-Japanese readers.

Enso has long been committed to presenting Japanese culture to Vietnam, a vision that has paved the way for introducing Erick South's unique culinary experience to the country. This initiative reflects a celebration of cultural and culinary fusion, underscoring the exceptional talent behind these innovative dining concepts.

The dining event on March 24th was a remarkable success, masterfully combining the intricate flavors of Erick South's curries with the elegant effervescence of Veuve Cliquot Brut Champagne.

Each dish was a revelation, offering guests a deep dive into the rich, layered tastes that define authentic Japanese curry, elevated by the refined bubbles of champagne.

Conversations flourished, enriched by insights into the culinary traditions that inspired the menu. This memorable evening underscored our passion for uniting diverse cuisines and cultures, leaving our guests in eager anticipation of what future events might bring.

Tasting Notes & Pairings: Full Listing of Curries and Tasting Notes with Champagne Pairing

  1. Wagyu Beef Curry

    • Tasting Notes: A luxurious blend of tender Wagyu beef with a rich sauce, highlighted by the sweetness of fried onions and a kick of black pepper. Moderately spicy, with a spiciness level of 2/5.

    • Pairing: The rich complexity of this curry, with its moderate spiciness, is elegantly matched by the crisp, refreshing acidity of Veuve Clicquot Brut. The champagne's citrusy notes and balanced finish enhance the beef's richness, creating a harmonious interplay of flavors.

  2. Butter Chicken Curry

    • Tasting Notes: Creamy tomato gravy envelopes roasted chicken, with butter, cream, and cashews softening the blend of mild spices. This dish's gentle warmth is accessible to all, including children. Spiciness level is mild, rated 1/5.

    • Pairing: The creamy texture and mild spiciness of the butter chicken find a perfect counterpart in the vibrant effervescence and crisp acidity of Veuve Clicquot Brut, creating a smooth and harmonious balance.

  3. Erick Chicken Curry

    • Tasting Notes: A spicy Andhra-style curry with a tomato and onion base, enlivened by cardamom, fennel, chili, and a mix of fresh spices. Around 20 types of spices contribute to its flavorful depth. Spiciness level: 3/5.

    • Pairing: The bold and spicy flavors of the Erick Chicken Curry are beautifully enhanced by the lively bubbles and zesty acidity of Veuve Clicquot Brut, which refreshes the palate and elevates the complexity of the spices.

  4. Green Chili Lamb Curry

    • Tasting Notes: Aromatic lamb curry infused with green chili peppers, onions, and a blend of spices like cardamom, cloves, and cumin, offering a refreshing spiciness that complements the rich lamb flavor. Spiciness level: 4/5.

    • Pairing: The intense flavors and high spiciness of the Green Chili Lamb Curry are elevated by the crisp and refreshing character of Veuve Clicquot Brut, cleansing the palate and enhancing the savory lamb notes.

  5. Rassam

    • Tasting Notes: A tangy and spicy South Indian soup seasoned with tamarind, tomato, black pepper, and a mix of spices, known for its vibrant kick. Spiciness level is high, rated 4/5.

    • Pairing: The tanginess of Rassam is beautifully balanced by the bright acidity and citrusy aromas of Veuve Clicquot Brut, creating a refreshing and invigorating pairing.

  6. Goan Pork Vindaloo

    • Tasting Notes: Traditional Goan curry featuring pork stewed with garlic, vinegar, and spices, offering fiery hot and tangy flavors that provide a robust culinary challenge. Spiciness level: Fiery hot 5/5.

    • Pairing: The bold, tangy flavors and high heat of the Goan Pork Vindaloo find a perfect match in the crisp acidity and lively effervescence of Veuve Clicquot Brut, resulting in a dynamic and exhilarating pairing experience.

During the event, we had the fortune of being joined by Mr. Nguyen Nguyen from the Brothers' Single Malt Club, who enriched our experience by bringing along special whiskies for tasting, including Talisker 10, Bowmore 12, and Benromach Cask Strength. This tasting session opened our eyes to exciting pairing possibilities for future novel dining experiences.

During the event, Mr. Nguyen presented a captivating inquiry: Given India's vast 7000km coastline, why isn't seafood curry featured on the Japanese restaurant's menu? The backstory, unearthed through our extensive research into Erick South's origins, sheds light on this curiosity. Japanese curry, deeply influenced by Indian flavors, found its way to Japan via the British, who traditionally favored beef and other land animals in their diet. This culinary path has distinctly influenced Japan's curry culture. However, considering Chef Inada's dedication to showcasing authentic, pre-colonial Indian cuisine, Mr. Nguyen's question opens the door to potential menu innovations. Chef Inada's continuous exploration of authentic Indian flavors suggests that seafood curry could be a delightful addition to explore in the future, aligning with his culinary vision.

The journey from the initial fun idea to shake up Hanoi's dining scene to the actual execution of the "Champagne & Curry" lunch evolved into something far more meaningful. It became a tribute to the culinary artistry of Erick South curries. This evolution highlighted our commitment not only to organizing events but to crafting memorable culinary stories that leave a lasting impression on our guests, showcasing the importance of thoughtful planning and profound appreciation for the culinary arts.

NOBU Wagyu Restaurant, Hanoi