Hennessy X.O Cognac Food Pairing Night at [email protected]

Is Cognac better than Whisky?

The jury is out on this one.

However, if you are as dedicated to the eaux-de-vie as Marc Boissonnet, then of course you are going to always side with Cognac.

A recent visit by Marc Boissonnet, Ambassador of Hennessy Cognac to KL also meant we would soon have the pleasure of his company at a cognac food pairing event at Skillet KL.

During the dinner, Boissonnet shared his views on the dynamic Hennessy Maison and spoke of the House’s values of savoir-faire, innovation & creation. Boissonnet also spoke passionately about Hennessy X.O, the emblematic icon of the House of Hennessy, which was the main highlight of the evening. The term X.O was coined for this very Cognac by Maurice Hennessy in the 19th century, and it was first bottled in 1870 for family and friends… Extra Old.. Good lord.. heaven forbid they describe a woman that way:P Anyways, this blend was composed of over 100 eaux-de-vie, forming a uniquely satisfying character, robust and rich with incredible persistence.  So, just like a matured woman.. you could say that it remains unchanged since its creation, yet never ceases to surprise the connoisseur, to whom it reveals more of its multiple facets each time it’s experiences.. well just like a woman.


To celebrate this fascinating occasion, the team at [email protected] curated a special degustation menu to accompany Hennessy’s line of exclusive cognacs:

First a couple of rounds of canapes to set the mood….  paired with the Hennessy Highball

Then came the mains…

AMUSE BOUCHE
Soft Shell Prawn | Prawn Dusk | White Percik Foam
Hennessy V.S.O.P

MAINS OF EITHER BEEF OR DUCK….

Beef Short-Ribs | Ox-Tongue | Summer Truffles
Hennessy X.O

Aged Bidor Duck Breast | Duck Rillettes| Foie Gras | Cherry Jus
Hennessy X.O

DESSERT
Banana | Semai 72% Chocolate | Coconut
Hennessy Paradis

Generally all the dishes were well paired with the faultless Cognac. It was lovely catching up with familiar faces too!

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