7 Chapters of Gastronomic Excellence
at DC Restaurant
Hennessy X.O Odyssey 2017 returns with another gastronomic
excellence with culinary extraordinaire Chef Darren Chin. The exclusive
culinary platform makes a striking comeback with an unexpected journey of 7
Chapters of Taste for 2017.
Hennessy
X.O, first bottled by Maurice Hennessy in 1870, is classified as “extra old”
for its blend of 100 eaux-de-vie. Ever since the launch of Hennessey X.O
Odyssey, it has been a yearly journey of exclusive showcase of the 250-year
Maison’s iconic seven tasting notes paired with the finest dishes.
This
year’s Hennessy X.O Odyssey 2017 is
helmed by French trained Chef Darren Chin, featuring an eclectic mix of
7-course to articulate the 7 tasting notes of Hennessey X.O Cognac. From 16
July to 14 August, epicureans will able to indulge in the Hennessey X.O Odyssey 2017 at DC Restaurant.
Chef
Darren, our very own culinary maestro, combines classical French and modernist
techniques to feature ingredients at their peak of flavours and textures. With
a comprehension of the philosophy of ‘la Jeune Cuisine’ (young cuisine), Chef
Darren aims to create honest, pure and unpretentious dishes that feature
nature’s bounty in its finest form.
Hennessey
X.O’s seven chapters, characterized by Sweet
Notes, Infinite Echo, Wood Crunches, Spicy Edge, Flowing Flame, Rising Heat
and Chocolate Lull, provide the
culinary platform for Chef Darren’s creative vision to this exquisite menu.
Sweet Notes
A
sweet and savory composition of Botan
Ebi with Heirloom Tomato Granita, Konbu, Lemon Basil & Chili Oil led to
a great start of the evening, paired with HXO
on the Rocks. Sheer ingenious pairing of oceanic flavours of botan shrimp
with briny globules of salmon roe is lifted with a fresh tang of tomato granite
with drizzle of perfumed oil evoked the sweet nuances of the chilled cognac.
Infinite Echo
Echoing
the bold cognac’s complex flavours in HXO
with splash of water, the Takao Cold
Somen with Ogawa Bafun Uni & Truffle Celeriac Cream oozed with elegance
on the palate. As one elegantly slurps the chilled silky strands of somen laced
with truffle, the sublime traces of the sea from the bafun sea urchin elevated
the taste to new lusciousness. Urchin made more divine with the tasting notes
of the cognac…
Wood Crunches
The
next sea and land sonata of “Spring”
Galician Octopus, Green Gazpacho & Burnt Leeks in Dark Rye Crumbs is
paired with HXO with warm water. The
refine notes of the slightly warm cognac was utterly soothing, a perfect match
for tender octopus flanked by sweet crab meat. The smoky char and tang of
gazpacho completed the sonata.
Spicy Edge
There
are at least two sides to everything in life hence we tucked into two delicate
sides of snow crab paired with HXO with
a splash of water. The fine cognac’s spicy peppery note is enhanced by
robust sweet crab essence in both sequels.
Part
1 showed off Snow Crab Broth Infused
with Herbs from our garden. The sheer intensity of crab essence proved to
be brazen match for the fine X.O. Lush aroma tantalized the sense of smell,
followed by the satisfaction of oceanic flavours with fine shreds of snow crab
was beautiful and delicious.
Part
2 had a medley of Japanese Snow Crab,
White Asparagus, Culantro “Nam Jim” & Black Summer Truffle. The
sweetest snow crab meat with the season’s finest white asparagus is made even
more luxurious with truffles, freshly sliced on. A refine nam jim sauce, well
controlled in every possible note of savory, sweet, sour and spicy, tied up the
whole dish with much finesse.
Flowing Flame
Paying
homage to flavours of flame, the course of Organic
Chicken, Bertutu Spice, Vegetables from our Farm & Vegetable Vinaigrettes
was not only scrumptious but gorgeous at sight. The chook was sinfully tender
with a crisp spiced up skin that was impeccable in flavours. The garden of
spring vegetables and purees added much freshness or sweet notes and textures
to the dish. The HXO with a splash of
cold water and ice was well rounded and imparted a refreshing note to the
dish.
Rising Heat
Italian
Veal Fillet Poached in Milk and Lightly
Grilled with a Foie Gras Emulsion & Red Kampote Pepper could not have
been executed any better. The veal fillet was perfectly poached till tender and
plush pink before finished with on the grill. Accompanied by tempura battered zucchini
flower, crisp snow peas and a foie gras sauce, literally to-die-for. There’s
possibly no better way than to pair this with HXO neat for pleasurable notes of fine cognac and meat. Did I
mentioned that we sliced through the buttery soft veal with Laguiole steak
knives of our choice?
Chocolate Lull
With
every journey, there comes an end, and preferably a sweet one. Luring the
finale with 100% Arabica Coffee Ice
Cream, Spiced Hairy Banana, M’Hencha & Lemon Chantilly, the intensity
of the coffee went surprisingly very well with HXO neat. Perhaps the cream married well with the cognac as it added
decadence to the fine notes of the cognac.
The
Hennessy X.O Odyssey 2017 outdo its
previous years again, setting the bar high each time for another culinary
adventure with the fine cognac. Each chapter soars on its own, raising above
each other to reach the peak of gastronomy.
An
unforgettable Hennessey X.O Odyssey 2017 by Chef Darren Chin!
The
exclusive Hennessy X.O Odyssey 2017
cognac pairing is priced at RM888++ per guest. This innovative showcase of
unrivaled heritage and innovative vision is available from 17 July to 14 August
at DC Restaurant. For reservations, kindly contact 03 7731 0502 or 012 223 2991
DC
RESTAURANT
44 Persiaran Zaaba,
Taman Tun Dr. Ismail
60000 Kuala Lumpur,
Malaysia
Highlights info row
image
03-7731 0502
Website: www.restaurant-dc.com
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