Thursday September 13, 2012
Chef creates flavourful menu to showcase fine brandy
By JAYAGANDI JAYARAJ
jaya@thestar.com.my
IF THE elegant blue theme and pretty flower arrangements coupled with some of the best Martell cognacs did not do it for the guests, it must have been the colourful and multi-flavoured macaroons they had during Pernod Ricard’s 2012 edition of the Martell Pure Gourmet Signature gastronomy event.
The attractive macaroons, prepared by chef Nathalie Arbefeuille, who was the lady behind the gourmet experience for the evening, was a fun distraction, as men and women gathered around passing trays in a guessing game of flavours before settling on one or two.
There is something about innocent macaroons that bring out the child in all of us.
I found myself enjoying one of the safe chocolate-flavoured ones only to discover the final course of our dinner consisted of a Chocolate Tart New Age, Orange Flavours which was paired with Martell Creation Grand Extra.
Special treat: Scallop Tartar with Caviar from Aquitaine, Seashell Jelly and Blue Lobster Broth was a favourite. This work of art would have been a meal on its own if I had not already stuffed myself with the earlier courses of food, which kicked off with the Scallop Tartar with Caviar from Aquitaine, Seashell Jelly and Blue Lobster Broth.
The starter was paired with the Martell Chanteloup Perspective, which I enjoyed, though the seashell jelly combination was a little intimidating for my taste buds.
Oyster Ravioles, Saffron Sauce, Melted and Crispy Leeks, Pink Peppers paired with Martell Cordon Bleu was a welcoming foamy presentation, which was aromatic and pleasant. It combined well and I loved the package.
The next dish came with my favourite Martell XO.
Perhaps, I enjoyed the drink a little more than the dish which was the Duck Breast Tournedos Rossini Way, coated with Porcini Dust, Porcinis and Spring Vegetables and Asian Flavors Short Jus.
Truth be told, I mostly stuck with the Martell XO for most of the evening and the next dish, the Black Truffled Brie, Walnut Bread and Mesclun was back to basics but anything basic is always good. I loved the combination and it was perfect.
Before the gourmet experience kicked off, the cosy event, which spelled French romance and taste, saw guests dressed to the nines, sipping away on fancy Martell cocktails, as they waited for the unveiling of the celebrated Martell Trunk.
Commissioned by Martell chairman and chief executive officer Lionel Breton, Martell collaborated with French luxury designer Pinel and Pinel to create a masterpiece of pure opulence which symbolises its finest traditions and qualities from Chateau de Chanteloup in Cognac, France.
Pernod Ricard Malaysia managing director C.K. Tan said the Martell Trunk was more than a centrepiece as it enhanced not only the brand profile but also provided connoisseurs with a wondrously evocative homage to a fine tradition of excellence in the art of appreciation.
“It personifies the timelessness of the Martell brand and we are proud to bring this iconic object of art for discerning Malaysians to enjoy,” he said.
- Shutterbugs explore film photography in 48 hours
- Good buys at PC Expo
- Swedish brand unveils full range of newly-designed household and kitchen products
- Malaysians breakfast as one
- Venezuelan expat loves the Malaysian visual arts scene
- TYT and Guan Eng in London
- Angling a pastime not to be taken lightly
- Suggestions for residents and Syabas on ways to counter water shortage
- Metro Watch
- Boyish impatience that kept fish at bay
- Shutterbugs explore film photography in 48 hours
- Nur Syaza beats archrival again
- Health boost for schoolkids
- 342 players for tourney’s first leg
- Lots of bargains at kiddy fair
- TYT and Guan Eng in London
- Android tablets up for grabs
- Speed machines draw the crowd
- Thousands throng Wesak parade
- Starry, starry night for journalists
RSS
