A Pair Made in Hennessy Heaven

Who knew cognac and fine cuisine by Chef Darren Chin would choreograph a happy dance on the tongue?

Following the success of Hennessy X.O Odyssey in 2016, the celebrated culinary platform returns this year to continue delighting the palates of Malaysians who dare to go on a journey with the cognac maker.

Taking centre stage this year is one of Klang Valley’s most renowned restaurateur, Chef Darren Chin who bore the mammoth responsibility of crafting a labyrinth of flavours for the city’s most discerning gourmands.

Handpicked by the House of Hennessy, Chef Darren Chin was tasked to curate and capture the essence of Hennessy X.O by articulating its seven tasting notes in a seven-course tasting menu.

Having cooked professionally for 14 years, and trained in France for two years, Chef Darren Chin combines classical French and modernist techniques to present ingredients at their best. He is also driven by a new generation of chefs who holds strongly to the philosophy of ‘la Jeune Cuisine’ (young cuisine) – a new cuisine which is honest, pure and unpretentious, and which presents nature’s bounty in its purest form.

Commenting on what diners can look forward to, Chef Darren Chin said “Hennessy X.O Odyssey 2017 will present an eclectic mix of courses which encompasses texture, flavor combinations and respect for what the land as to offer (terroir). This menu was created to showcase the versatility of Hennessy X.O as an unrivalled paring for gastronomy. The inclusion of Japanese snow crab and botan ebi draws out the sweetness in Hennessy X.O whilst the savory course of silky tender Italian veal tenderloin perfectly accentuates Hennessy X.O’s flowing flame.”

“‘Hennessy X.O Odyssey is an incomparable multi-sensory cognac experience venturing across Hennessy X.O’s seven chapters characterised by Sweet Notes, Rising Heat, Spicy Edge, Flowing Flame, Chocolate Lull, Wood Crunches and Infinite Echo that bring to life our cognac’s taste and feel. It is a true reflection of the Maison’s heritage epitomising the harmony between nature and craftsmen where each drop of Hennessy X.O is an odyssey in itself,” added Mathieu Duchemin, the Managing Director of Moet Hennessy Diageo Malaysia and Singapore.

The menu for this year’s Hennessy X.O Odyssey features:

Sweet Notes

Botan Ebi with heirloom tomato granite : Konbu : Lemon Basil : Chili oil

Hennessy X.O, Cognac, France – On the rocks

Infinite Echo

Takao cold somen with Ogawa Bafun Uni & truffle celeriac cream

Hennessy X.O, Cognac, France – With a splash of water

Wood crunches

Spring Galician octopus : Green gazpacho : Burnt leeks in dark rye crumbs

Hennessy X.O, Cognac, France – With warm water

Spicy Edge

Snow crab consommé infused with lemon balm

Japanese snow crab : White asparagus : Culantro Nam Kim : Gochujang hollandaise

Hennessy X.O, Cognac, France – With a splash of water

Flowing Flame

Organic chicken : Bertutu spice : Celeriac-carotene sauce : Grilled heirloom parsnips

Hennessy X.O, Cognac, France – With a splash of cold water & ice

Rising Heat

Italian veal fillet poached in milk and lightly grilled foie gras : Red kampote pepper emulsion

Hennessy X.O, Cognac, France – Neat

Chocolate Lull

100% Arabica coffee ice cream, Spiced hairy banana : M’hencha : Lemon Chantilly

Hennessy X.O, Cognac, France – Neat

This innovative showcase is available to the public from July 18th to August 15th, every Tuesday to Sunday at DC Restaurant and is priced at RM888++ per guest with pairings of Hennessy X.O. For reservations, kindly contact 03- 7731 0502 or 012- 223 2991.

Vimal Palasekaran

Vimal Palasekaran

Loud laugher. TV buff. Hispanophone.
Vimal Palasekaran

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