Hennessy X Skillet@163: Cognac Pairing Dinner
Marc Boissonnet, Ambassadeur de la Maison from Hennessy Cognac has recently visited to Malaysia; sharing his passion about the House’s heritage and collection of cognacs with the guests. I am honoured to be invited to Skillet@163 that evening, be able to sample the delicious degustation menu, specially curated by Chef Raymond Tham and pairing with this premium cognac, Hennessy V.S.O.P, Hennessy X.O, and Hennessy Paradis.
During the dinner, Boissonnet shared his views on the dynamic Hennessy Maison and spoke of the House’s values of savoir-faire, innovation, creation, excellence, legacy, and sustainable development. Boissonnet too, spoke passionately about Hennessy X.O, the symbolic 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. This blend is composed of over 100 eaux-de-vie which has absorbed wood tannins over a lengthy period, forming a uniquely satisfying character, robust and rich with incredible persistence.
The night was started off with amazing canapes and their pairing with Hennessy Highball.
Chicken Liver Pate with Spice Prune Compote
Skillet Truffles
Home cured Salmon
Foie Gras Custard
Amuse Bouche
Soft Shell Prawn | Prawn Dusk | White Percik Foam
Hennessy V.S.O.P
MAIN
Beef Short-Ribs | Ox-Tongue | Summer Truffles
Aged Bidor Duck Breast | Duck Rillettes| Foie Gras | Cherry Jus
Both were to pair with Hennessy X.O
DESSERT
Banana | Semai 72% Chocolate | Coconut
Sweet ending was paired with this deliciously smooth and heart-alluring Hennessy Paradis
PALATE CLEANSER
Petit Four
Cheers!
Good food, awesome cognac, great company!
