BO Cuisine d’Asie offers a very special concept evening for its 1st anniversary! During this event, François Chartier, sake master, will introduce the sakes created in collaboration with Maison Tanaka, the Tanaka 1789 X Chartier collection. These will be presented in harmony with the umami flavor favored by BO Asian Cuisine according to a time pairing concept. An exclusive five-course menu will also be concocted by Chefs Vincent Morin, Louis-Philippe Moisan and sommelier Antony Larivière, all for the benefit of the Maurice Tanguay Foundation.
TANAKA 1789 X CHARTIER
Since 1995, François Chartier has had a real passion for Japan, where he has stayed many times, which has also led him to develop a great love for sake. He thus became Master Blender at the Tanaka Shuzo brewery, in Miyagi, founded in 1789, more than 230 years ago, where the Tanaka 1789 X Chartier project was created to measure for the creator of harmonies. He produces there artisanal sakes elaborated and assembled according to the precepts of his aromatic science, between innovation and respect for ancestral traditions.
TIME PAIRING
The guests present during this very special evening will therefore have the pleasure of tasting this collection, created by Chartier, in a time pairing concept. Time pairing is an idea that sake changes when it comes into contact with ambient temperature, allowing it to be enjoyed at more than five different temperatures, giving the effect of being completely different elixirs from each other. . Unheard of in 35 years of business for Mr. Chartier. The objective is to taste the precious Japanese nectar in harmony with the dishes. A real immersion in the world of Tanaka 1789 X Chartier sake.
A MEETING BETWEEN ASIA AND QUEBEC
True to its star flavors and traditions, which have been delighting customers for a year now, BO Asian Cuisine has prepared an exceptional menu to mark this anniversary. As an appetizer, three types of oysters will be served paired with a glass of champagne. A first artisanal sake will then be offered with the first two dishes, i.e. a halibut Tiradito nikkei (cousin of ceviche) and a Kabayaki eel plug ravioli. The idea is to take the time to taste this sake for wine lovers on both courses in order to experiment with two temperatures for two different harmonies.
A second sake immersion will then be offered on an Acadian sturgeon loin and on the dessert, a Chizukeki cheese (cheesecake) and black tea, served with maple milk ice cream. The principle is to keep the sake, so the temperature will have risen to 22°C for dessert and the drink will make fireworks with the Quebec maple! Wines carefully selected by sommelier Antony Larivière will also be served with each dish for a truly distinctive experience!
A similar elegant menu can be enjoyed in the restaurant for the next two weeks at a cost of $90. All proceeds will go to the Maurice Tanguay Foundation. Hundreds of dollars will then be donated to children with special needs in the province of Quebec. Reservations to discover this novelty are made directly on the BO Asian Cuisine website.
