Just like my food, Im selective about my drinks, especially so for the alcoholic ones. However,Ill never say no to champagne. 
Just last weekMadame Duval-Leroy from The House of Duray-Leroy in France visited sunny Malaysia. Though her schedule was tight, she dined and spoke to a privileged few personally over a delectable three-course dinneratBistro 42, Bangsar Village II.
The menu was specially crafted for the night, and flutes of Duval-LeroyChampagne -Brut Rose (RM248) sets the evening off on the right note.
A lovely salmon pink, the Duval-Leroy Rose is exceptionally charming to drink; floral and almost sweet.
The product of 2 grapes the Chardonnay and the Pinot Noir,Duval-Leroy Brut Rose is perfect as a light and conversational pre- cocktail drink.
While the Rose is delicate, the Duval-LeroyChampagne -Brut (RM198) is fuller in body, but still balanced but with more spirited finish.
Duval-Leroy is a family business founded in 1859 by the merger of two Wholesalers in Champagne.
The company is still located in the village of Vertus and its current head of the House is Madame Duval-Leroy herself.
With 500 acres of vines, Vertus (2500 inhabitants) is now the second largest municipality after the Champagne Riceys. Much of its vineyard is devoted to production of high quality Chardonnay grapes, which gives the champagnes its finesse and elegance.
Very active in the Middle Ages, it was totally destroyed once during the Hundred Years War, then again during World War II. The Duval-Leroy family set up the business from the nineteenth century.
The Houses passion for constant care of vines and an exceptional precision in the making of the the wine is a tradition that has now passed through 6 generations.
A playful, light salad; versus a heavy one with meat started the meal on the right note. The crunchy salad met with everyones approval at the table.
Spring Salad.
The entree wasnt as popular for me as it was a tad heavy on the cream.
Cannelloni stuffed with a trio of mushrooms.
Widely prized for its sweet, mild taste and delicate texture, barramundi has been favorably compared to striped bass, red snapper, grouper, and other premium white fish. I personally have a tendency for ordering barramundi as well whenever I see it on the menu. When cooked right, I love the moistness and clean taste of its flaky white flesh.
MAIN: Crispy Fillet of Barramundi.
High praise for the chef and Bistro 42s produce went round the table once the guests started ! on their mains. The barramundis skin is nicely crisp and the flesh exhibits none of the muddy taste that commonly plagues such species of fish.
The ambrosial chocolate cake drew the evening to an end. I have always been at lost when chocolate fanatics asked for my recommendation for a great chocolate cake. Now I know where I can recommend one without hesitation.
The perfect mood booster; the lusciousChocolate Fondant by Bistro 42.
BIG thanks to The BIG Group for the kind invite. I can now add Duval-Leroy to the lists of champagnes I have savoured. And the journey of learning about these esteemed Houses of wines and champagne in France continues.
For your personal take on the Duval-Leroy, its available at Bistro 42, Bangsar Village II.
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