A Memorable Evening with Pascal Jolivet at Nadodi
We were thrilled to meet Pascal Jolivet, the owner of Domaine Pascal Jolivet, during his brief visit to Kuala Lumpur. We hosted Pascal at Nadodi, where we savored Sri Lankan cuisine alongside four of Pascal Jolivet’s wines. We indulged in wines from the Signature range. These wines, known for meticulous grape handling and precise winemaking, originate from distinct terroirs—limestone, clay, and flint—using 100% indigenous yeasts and slow fermentations. The result: wines of exceptional finesse and minerality, always showcasing well-integrated acidity.
The dinner was delightful, and though unplanned, we discovered that Pascal’s wines complemented the food at Nadodi! The eight-course feast began with an appetizer and champagne. The first course, THE PRELUDE, featured Thosai, Scarmoza Paniyaram, and Mango Sodhi Tart in little bites. To enhance the special occasion, we tried Bollinger PN TX17!
Next up, the HUMBLE BROTH, Nadodi’s take on Rasam, showcased Tamarillo Rasam with Heirloom Tomato, Wild Rice Puffs, and Curry Leaf Oil. Paired with Pascal Jolivet Sancerre 2022, a dry and elegant wine, it was full of fruity vibrance—a beautifully crafted Sauvignon Blanc with power, elegance, and finesse in perfect balance.
Moving on to the next course—Boston Lobsters with Black Truffle, Pineapple Brulee, Passion Fruit, and Black Garlic. The lobster was perfectly cooked, and to complement this delightful dish, we had Pascal Jolivet Blanc Fumé 2022. The initial impression was, ‘Wow, this wine is smoky.’ On the palate, it revealed itself as fruit-forward with citrus notes and a hint of smokiness.
Interestingly, ‘Blanc-Fumé’ translates to ‘Smoky-White.’ Pascal Jolivet had been producing Pouilly-Fumé for 25 years, but starting from the 2018 vintage, he rebranded it as Blanc-Fumé to avoid consumer confusion with Pouilly-Fuissé (Chardonnay from the Mâconnais sub-region of southern Burgundy).
The star dish, CURRY IN A GLASS, featured Nadodi’s signature Fish Head Curry with Shima Aji, Flat Rice, and Finger Lime, paired with Pascal Jolivet Sauvage—a perfect complement to its extreme flavorfulness.
After that, we enjoyed a palate cleanser—RED BEET KARI, featuring Textures of Beetroot, Coconut Curry, and Peanut Crumble. The subsequent wine was special, as Pascal brought a Pascal Jolivet Sancerre 2010 Magnum. This 13-year-old white wine was delicious, showcasing the exceptional quality of his wines. Tasting the same wines but different vintages throughout the night allowed us to truly appreciate the nuances and changes as the wines aged.
The final two dishes before dessert were WAGYU with Pepper Curry, Foie Gras Plum Chutney, Brocollini, and NOMADS GLOBE—an Organic Country Chicken with Short Grain Rice, Cashew Salna, Shallot, and Kyuri Salad. We chose to pair this with Lady Laroze 2015.
To finish it off, the dessert was KESARI—roasted Semolina, Fresh Cow’s Milk Ice Cream, and Fermented Raisin.
Despite the short trip, we were genuinely pleased to reconnect with him after many years. Albert Wines proudly represents Pascal Jolivet as their official distributor. Click here to explore their wines.