Gaming resort operator MGM said in a recent statement that it is presenting two “quintessentially French art d’ vivre indulgences” this month to welcome the return of the French GourMay, with Aux Beaux Arts at MGM MACAU preparing a menu to go with this year’s “French bubbles” theme, while the “Bubble Up” Tipsy Party is slated for May 20.
The statement noted that French GourMay, which comes under the annual French May Programme, is the only large-scale cross-city festival in Hong Kong and Macau dedicated to celebrating UNESCO-listed French gastronomy. This year marks the programme’s 14th anniversary.
At Aux Beaux Arts, the statement said that guests are invited to experience the four-course French GourMay “Bubble Up” menu, which also features three “top-notch sparkles and champagnes”.
Priced at 948 patacas per person, according to the statement, the pairing menu features highlights including the marinated Amberjack with Lemon Ash as appetiser, served with egg yolk and sour cream, and is paired with Charles de Fère Crémant de Bourgogne; and the main course, Wagyu Beef Cheek, which is slow braised then layered with chives and crunchy nuts, which is epitomised by the floral and toasty notes of the Veuve A. Devaux Cuvée Rosée Brut from Côte des Bar.
Meanwhile, the Aux Beaux Arts’ “Bubble Up” Tipsy Party on May 20 features over 20 different labels of French Champagnes and sparkling wines, including the acclaimed Gosset, Palmer & Co, Devaux and Bollinger. With the presence of experienced sommeliers, guests can explore “the unique characters of sparkling wines from various perspectives,” the statement points out.
Entrance tickets for the event are priced at 240 patacas per person.
For enquiries and reservations, one can contact 8802 2319 or visit MGM MACAU’s official website.
This undated handout photo recently provided by MGM shows a main course of Wagyu Beef Cheek, which is slow braised then layered with chives and crunchy nuts.
