There is no other way to put it – Hennessy Paradis Imperial is the crème de la crème of fine cognacs. Housed within its striking crystal decanter is shimmering, amber-coloured liquid gold that reigns supreme, so precious as it is unequalled given the fact that the average number of eaux-die-vie superior enough to be deemed worthy for the cognac is only 10 out of every 10,000.
It is the savoire faire of the Master Blender with delicacy and diligence that fine-tunes the eaux-die-vie to peak its potential before being fused into a final Hennessy Paradis Imperial blend, comprising over 100 eaux-die-vie, aged between 30 and 130 years old. What follows is a cognac that is exquisitely complex yet elegant, unveiling the freshness of jasmine, orange blossoms, citrus and stone fruits, then punctuated with smokey nuances that cut the crispness.
Only finesse of such honourable calibre complements this cognac and Hennessy Paradis Imperial has once again appointed Chef Darren Chin of DC Restaurant – with his longstanding gastronomic expertise of over 15 years – to conceive a special tasting menu that not only showcases his classical French cum modernist techniques but also reflects the House of Hennessy as well as the cognac’s refined qualities and intricacies.
Below are the highlights from Chef Darren’s sophisticated menu:
Whole Hokkaido Live Uni – Though contrasted by the earthiness of a vegetal emulsion and truffled eggs, the rich umami flavours of the Japanese sea urchin remain distinct, with a hint of nuttiness through it.
Hokkaido Green Asparagus – Freshness, sweet brininess and a delicate depth of flavour from the local Sabah bamboo lobster and Hokkaido green asparagus intermingle here, almost as if the yin and yang of gastronomy is unearthed.
Homage of M. Paul – The invigorating citrus notes of the orange and wildflower honey sauce amps up the flavour of the delicate fish while the potato scales extend a pleasurable texture to every bite.
Kyushu Japanese Wagyu Rump – Thanks to the al dente strigoli pasta and tender braised leeks, the palate-coating richness of the gloriously marbled cuts of wagyu rump speaks for itself and not once becomes cloying.
In Depth – An unassuming dessert at its finest, the airy meringue shell unveils a luscious black sesame panna cotta with a gratifying sweetness that is then balanced out by mulled blueberries and the nuttiness of cheesecake ice cream.
Spring Menu by Chef Darren Chin
Prelude
Sensational Mini Tartlets
Served with a glass of Dom Perignon 2009
1st Course
Seasonal White Asparagus from “Sud Ouest” – France
Hollandaise & Mandarin
Served with a glass of Cloudy Bay Tekoko Sauvignon Blanc
2nd Course
Whole Hokkaido Live Uni
Truffled Eggs: Vegetal Emulsion
3rd Course
Hokkaido Green Asparagus
Sabah Bamboo Lobster Gratin: Summer Truffle
4th Course
Homage of M. Paul
Market Fish of the Day: Potato Scales: Orange & Wild Flower Honey sauce
5th Course
Magret de Canard with Larb spice
“Beets”: pureed – glazed – blood orange jus.
Or
Kyushu Japanese Wagyu Rump
Served with Strigoli pasta with braised leeks
Served with a glass of Cheval Des Andes
Optional Add On: Pan Seared Rougie Duck Foie Gras, 50gms
Desserts
Spring Gariguette French Strawberries & Rhubarb
Or
͞”In Depth”
Light Crunch Meringue: Black Sesame Pannacotta: Mulled Blueberries: Cheesecake Ice Cream
Or
“Le Fromage”
5 types of Cheese from our Cheese trolley
Hennessy Paradis Imperial to be served as a digestif*
Grand Finale
Mignardises
Assortment of Fruit Jellies
Café ou thé
Illy Coffee or assortment of Jing Tea
Available to the public from June 26th to July 31st 2018 every Tuesday to Sunday for dinner, the Hennessy Paradis Imperial x DC Restaurant special tasting menu is priced at RM998 per pax. Call 03-77310502 or access www.restaurant-dc.com for reservations and enquiries.
