Hennessy X.O Odyssey 2017 feat Chef Darren Chin @ DC

The Odyssey continues.

Fresh on the back of the success of Hennessy X.O Odyssey 2016, comes its encore, Hennessy X.O Odyssey 2017 feat Chef Darren Chin at DC Restaurant.

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No stranger to KL’s fine dining scene, Chef Chin and team will succinctly encapsulate the essence of Hennessy X.O by marrying the seven tasting notes of the Cognac, with a seven-course tasting menu, that will be available to the public from July 18th to August 15th at DC Restaurant, TTDI.

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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.

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Cognac has long been the quintessential post dinner beverage, to be enjoyed in a snifter, to be sniffed, fondled and doted upon after a sumptuous meal. But why would anyone ever consider matching it with anything else, or serving it any other way? Well, here’s why.


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Speaking to Chef Chin some more, he tells us that his objective is to bring to light texture, flavor combinations and respect for what the land as to offer, when paired with a premium Cognac. This menu was created by him and his team to showcase the versatility of Hennessy X.O as the tipple of choice, where fine dining and gastronomy are concerned. Not just as a post dinner beverage, but rather as the highlight of a meal, proper.

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Here’s what guests have to look forward to : 

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

Sweet, salacious prawns accentuated the sweetness in Hennessy X.O perfectly well. Heirloom tomato granite sealed the deal with a sublime, succulent, refreshing mouth feel.

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Paired with the Hennessy X.O, Cognac on the rocks, it only further fanned the flames of our appetite, rather than temper it.  

Loved the way the Botan Ebi complemented the soft fruit, toasted woody notes of the Hennessy X.O, giving each mouthful a balanced, robust finish.

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Infinite Echo : Takao cold somen with Ogawa Bafun Uni & truffle celeriac cream 

Sea urchin’s gonads that are particularly sweet, briny, and creamy during this time of year paired well with a subtle version of the Hennessy X.O, Cognac when mixed with a splash of water.

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Cold somen reduced the fieriness of the cognac..

Somen and uni combined with each fruity mouthful of cognac, to blend and retain considerable grappa-like aromas. Loved it.

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Wood crunches : Spring Galician octopus , Green gazpacho & Burnt leeks in dark rye crumbs

A rather indelible number, thanks to the epifaunal crustacean paired with the Hennessy X.O, Cognac and warm water. Again a lovely chilled gazpacho meets temperate climates in a warm cognac, while textural crunch meets silken smooth Hennessy X.O, can’t think of a better pairing than this one. This course paired well with the cognac’s mellow wood notes for sure.

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Spicy Edge : Snow crab consommé infused with lemon balm

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Japanese snow crab : White asparagus, Culantro Nam Jim, Gochujang hollandaise paired with the Hennessy X.O, Cognac with a splash of water

Turning up the heat with this spicy number, Darren Chin does justice to this European Asian course marrying the crisp white perennial spring vegetable with the edgy heat of a classic favourite, the Gochujang hollandaise Korean  sauce. Definitely an amalgamation of sensory rapture when paired with the Hennessy X.O, Cognac with a splash of water.

 

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

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

Loved the way the spiced, fragrant chicken actually acted to soften both the alcohol and the crisp acidity, making the Cognac seem even more velvety and round. No skin burns here at all, rather, a slow flowing flame.

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

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

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Hennessy X.O, Cognac – Neat

I find the Hennessy XO Cognac more masculine than other XO’s and goes well with red meat. The cognac’s full fruit, full bodied, high acidity matched the red meat’s rising heat in both complexity as well as structure. Neat is the only way to go where game is concerned.

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

Underpinnings of earthiness of the Hennessy X.O, Cognac neat, complement the bittersweet coffee ice cream and confectionary notes perfectly and end the dinner on a high note.

And those are the reasons why this perfect distillation provides a platform for great food to shine. If you liked what you’ve read and are keen to partake, then check out DC, from the July 18th to August 15th, every Tuesday to Sunday at DC Restaurant. Priced at RM888++ per guest with pairings of Hennessy X.O. Reserve your spot at : 03- 7731 0502 or 012- 223 2991.

 

Add:
DC Restaurant  
44, Persiaran Zaaba, Taman Tun Dr Ismail,
60000 Kuala Lumpur
Tel:+60 3-7731 0502

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