In pursuit of perfection
Few cognacs are more selective than Hennessy Paradis Imperial – under the watchful eye of Master Blender Yann Fillioux, only 10 out of every 10,000 eaux-die-vie are granted the rare privilege of joining this intricate and elegantly crafted blend. With this in mind, it seemed more than fitting when the brilliant Chef Darren Chin of DC Restaurant was tasked with creating a dining experience that reflected Hennessy Paradis Imperial in all its glory as the pinnacle of cognac craftsmanship.
“As a continuation of our relationship with Moet Hennessy Diageo Malaysia, the theme this year is the encapsulation of perfection,” the founder and head dhef of DC Restaurant explained. “That aspect of their philosophy really sums up our kind of cuisine and the way we do things in our restaurant as well, and the whole idea of pairing such an amazing cognac with gastronomy is so specific. It’s about the principles and the mental state behind how such a precise combination can be created.”
The result of this explorative collaboration was a culinary showcase that more than held its own as a tasting journey capable of illuminating Hennessy Paradis Imperial’s three philosophical pillars: the Art of Selection, Point of Elegance and Relentless Quest for Perfection. The menu opened with a glass of Dom Perignon 2009 and DC Restaurant’s moreish mini tartlets, which came filled with sea urchin and salmon roe.
French white asparagus – a specialty of the season – arrived flavoured with Hollandaise sauce and a touch of mandarin, alongside a glass of Cloudy Bay Tekoko Sauvignon Blanc, followed by a live Hokkaido sea urchin topped with truffled eggs and vegetal emulsion. Green asparagus from Hokkaido – a favourite ingredient of Chef Darren’s for its resilient flavour profile, particularly in relation to being paired with cognac – came with a gratin of Sabah bamboo lobster and sliced summer truffles.
Diners then enjoyed his Homage to M. Paul (the celebrated French chef and master of haute cuisine, Paul Bocuse, who passed away at the beginning of 2018), which consisted of market-fresh fish covered ingeniously in potato scales. A choice of mains – Magret de Canard duck with Larb spice and blood orange jus or Kyushu Japanese wagyu rump with strigoli pasta and braised leeks – was partnered with a rich Cheval des Andes.
Dessert brought a choice of fragrant Gariguette strawberries with macerated rhubarb, an ‘In Depth’ black sesame meringue filled with cheesecake ice cream and mulled blueberries, or a bliss-inducing selection of cheeses from DC Restaurant’s trolley. And of course, the long-awaited digestif – a glass of Hennessy Paradis Imperial, with its opulent aroma of currants, honey, jasmine, and the subtlest touch of smoke and spice – left a lasting impression of what perfection really tastes like.
