Louis XIII and Nobu Cape Town have partnered to create a bespoke dining experience – masterfully blending the unique tasting profiles of Louis XIII cognac with the delectable flavours Nobu is renowned for the world over.

This five-course paired, gourmand experience has been masterfully curated by Nobu Chef de Cuisine, Hervé Curtot and Louis XIII Private Client Director Jörg Pfützner.

The LOUIS XIII dinner at Nobu has been designed to elevate both the cognac and the flavours of Nobu’s cuisine: Echoing the key elements of Louis XIII the scallop with foie gras, vanilla miso and a balsamic reduction reflect the spirit’s harmony, followed by the langoustine with caviar, gomma dressing and crispy shitake for contrast. Louis XIII’s decadence is embodied by New York-style black cod, yuzu miso with kataifi. The fourth course, the Epitome, is rounded off by a Chilean sea bass with dashi Ponzu before finishing the evening with the Elevation course of slow-cooked Wagyu flambé and truffle rice.

Louis XIII is an exquisite blend of up to 1,200 eaux-de-vie sourced 100% from Grande Champagne, the first cru of the Cognac region and features exceptional aromas evoking myrrh, honey, dried roses, plum, honeysuckle, cigar box, leather, figs and passion fruit. World-class master chef Nobuyuki ‘Nobu’ Matsuhisa’s empire spans the globe with its classical Japanese cuisine with a contemporary twist.

At Nobu Cape Town diners can indulge in fresh South African seafood and indigenous spices in mesmerising dishes while savouring a selection of Sakes including plum wines, Japanese beer and a selection of Sake and Shochu based cocktails.

The LOUIS XIII Gourmand Experience is now available for bookings for parties of six. A lighter version of the experience will also be available for couples.