Hennessy X.O Odyssey @ DC Restaurant, TTDI
It's still on, an innovative showcase of unrivaled heritage and innovative vision, Hennessy X.O Odyssey available to public from July 18th to August 15th, every Tuesday to Sunday at DC Restaurant. Following the success of Hennessy X.O Odyssey in 2016, the celebrated culinary platform returns in 2017 to stimulate and delight the palates of Malaysia’s most discerning gourmands. I had the good fortune of savouring it recently, so do read on below on what to expect.
|Hennessy X.O Odyssey @ DC Restaurant, TTDI|
This year, Hennessy X.O Odyssey will be center-staging Chef Darren Chin who has been tasked with creating an immersive experience to invoke a phenomenal awakening of the senses. Having cooked professionally for 14 years, and trained in France for two years, Chef Darren Chin combines classical French and modernist techniques to present ingredients at their best.
|Chef Darren Chin|
Handpicked by the House of Hennessy, Chef Darren Chin has been tasked to curate and capture the essence of Hennessy X.O by articulating its seven tasting notes in a seven-course tasting menu that will be made available to epicures from July 18th to August 15th at DC Restaurant.
Hennessy X.O Odyssey Menu @ DC Restaurant
|Don't play play, these are great noms!|
Commenting on what diners can look forward to, Chef Darren Chin said “Hennessy X.O Odyssey 2017 will present an eclectic mix of courses which encompasses texture, flavor combinations and respect for what the land as to offer (terroir). This menu was created to showcase the versatility of Hennessy X.O as an unrivalled paring for gastronomy. The inclusion of Japanese snow crab and botan ebi draws out the sweetness in Hennessy X.O whilst the savory course of silky tender Italian veal tenderloin perfectly accentuates Hennessy X.O’s flowing flame.”
|Savour the offering of Hennessy X.O Odyssey|
The menu for this year’s Hennessy X.O Odyssey features the below:
|Botan Ebi with heirloom tomato granite : Konbu : Lemon Basil : Chili oil|
|A shot from the top |
We started off our Hennessy X.O Odyssey meal with some sweet notes in the form of the Botan Ebi with heirloom tomato granite. It's an eclectic mix of refreshing flavours thanks to the Lemon Basil with a dash of Chili oil. Lovely. This dish is paired with Hennessy X.O, Cognac, France, on the rocks.
Infinite Echo & Wood crunches
|Takao cold somen with Ogawa Bafun Uni & truffle celeriac cream paired with Hennessy X.O, Cognac, France, with a splash of water|
|Spring Galician octopus : Green gazpacho : Burnt leeks in dark rye crumbs|
Up next we had Takao cold somen with Ogawa Bafun Uni & truffle celeriac cream paired with Hennessy X.O, Cognac, France, with a splash of water, and the delectable Spring Galician octopus : Green gazpacho : Burnt leeks in dark rye crumbs paired with Hennessy X.O, Cognac, France – With warm water. Interesting, it's those rare times when I have Hennessy with warm water. The flavours came really well together!
|Snow crab consommé infused with lemon balm|
One of the highlights for the evening, part of the Hennessy X.O Odyssey menu, the Spicy Edge: Snow crab consommé infused with lemon balm. We had these Japanese snow crab served with White asparagus, Culantro Nam Kim and Gochujang hollandaise. Taken with Hennessy X.O, Cognac, France with a splash of water, luxurious indeed.
Flowing Flame & Rising Heat
|Flowing Flame - Organic chicken : Bertutu spice : Celeriac-carotene sauce : Grilled heirloom parsnips|
|Rising Heat - Italian veal fillet poached in milk and lightly grilled foie gras : Red kampote pepper emulsion|
‘Hennessy X.O Odyssey is an incomparable multi sensory cognac experience venturing across Hennessy X.O’s seven chapters characterized by Sweet Notes, Rising Heat, Spicy Edge, Flowing Flame, Chocolate Lull, Wood Crunches and Infinite Echo that bring to life our cognac’s taste and feel. It is a true reflection of the Maison’s heritage epitomizing the harmony between nature and craftsmen where each drop of Hennessy X.O is an odyssey in itself,” said Mathieu Duchemin, Managing Director of Moet Hennessy Diageo.
|Chocolate Lull - 100% Arabica coffee ice cream, Spiced hairy banana : M’hencha : Lemon Chantilly|
Dessert, a must for many. We ended our fine meal at DC Restaurant with the Chocolate Lull - 100% Arabica coffee ice cream, Spiced hairy banana. Spiced Hairy banana you say? Another first for me! Sweet, unique, interesting, we paired this dessert with more Hennessy X.O, Cognac, France, this time having it neat.
Describing the collaboration, Chef Darren Chin said “The menu is a clear expression of chef and cognac as one entity. Not only have I found a balance with Hennessy X.O, I have created a menu that is luxurious, bold and utterly decadent.”
This innovative showcase of unrivaled heritage and innovative vision is available to the public from July 18th to August 15th, every Tuesday to Sunday at DC Restaurant and is priced at RM888++ per guest with pairings of Hennessy X.O. For reservations, kindly contact 03- 7731 0502 or 012- 223 2991.
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