Menu pairings with the fine cognac don’t happen too often. So the Louis XIII collaboration with Four Seasons Hotel Kuala Lumpur has drawn quite the crowd. The hotel’s chefs at Yun House restaurant have conceived a six-course lineup highlighting the subtleties of Cantonese cuisine.

The first dish is an elevated Four Seasons Combination Platter, featuring a foie gras roll, crispy silverfish and deep-fried mushrooms to contrast the rich and smooth notes of the Louis XIII cognac. This leads to a bowl of sumptuous umami in the Double-Boiled Abalone and Fish Maw Soup with Morels and Sea Whelks. With appetites properly whetted, the chefs are then careful to preserve the natural sweetness of Braised Lobster with Lily Bulbs and Truffle Oil.

Following this will be Steamed Coral Garoupa Fillet with Scallion Oil, and Wok Fried Fish Paste Noodles with Canadian Scallops signalling the last savoury dish. For dessert, guests will be treated to the Yun House signature Dessert Duo of Homemade Pineapple Pastry and Bird’s Nest with Almost Cream served in Whole Young Coconut.

This exquisite menu will display the qualities of Louis XIII, an elixir of 1,200 faux-de-vie sourced entirely from Grande Champagne. With each decanter requiring the expertise of four generations of cellar masters over 100 years to craft, this pairing menu is priced at RM28,888++ for a table of 10 persons accompanied by 70 centilitres of Louis XIII cognac. Alternatively, a single menu option at RM3,000++ per person with two glass of Louis XIII is also available.

For dining reservations at the Four Seasons Hotel Kuala Lumpur, please call +603 2382 8888.

For purchasing options, kindly contact the Louis XIII Malaysia team at +603 2856 7895.