One year since the worldwide kick-off of the “Made of Precision” campaign, Hennessy Paradis Imperial celebrated an enlightening gastronomic experience, featuring a specially designed menu by Chef Darren Chin of DC Restaurant.
Hennessy Paradis Imperial represents the pinnacle of cognac craftsmanship. A contemporary creation by Yann Fillioux that illustrates the relentless quest for finesse throughout 8 generations of Master Blenders from the Fillioux family.
Hennessy Paradis Imperial embodies the apogee of the Hennessy art of selection. From any given harvest, the average number of eaux-die-vie with the potential to one day join this blend are a rare few: only 10 out of 10,000. The Master Blender savoir-faire defines the right ageing conditions to raise a fine eau-de-vie to its point of elegance, the decisive and fleeting moment when the eau-de-vie reaches its apogee, ready to join the Hennessy Paradis Imperial blend.
Handpicked by the House of Hennessy, Chef Darren Chin was tasked to re-create the contemporary essence of Hennessy Paradis Imperial by articulating its motto, “Made of Precision” with a luxurious lunch experience.
Having cooked professionally for 15 years, and trained in France for two years, Chef Darren Chin combines classical French and modernist techniques to present ingredients at their best. He is also driven by a new generation of chefs who holds strongly to the philosophy of “la Jeune Cuisine” (young cuisine) – a new cuisine which is honest, pure and unpretentious, and which presents nature’s bounty in its purest form.
The menu curated by Chef Darren Chin shares the ideals of Hennessy Paradis Imperial, symbolized by three pillars: Art of Selection, Point of Elegance and Relentless Quest for Perfection. In the heart of this idea, Chef Darren Chin celebrates carefully selected ingredients at their seasonal peak, craftsmanship and attention to every detail to create a culinary journey worthy of the elegance of Hennessy Paradis Imperial.
“The menu caters to the intricacies and sophistication that comes with the Hennessy Paradis Imperial. To reinvent the essence of it, the menu uses the same unique processes that comes into the creation of Hennessy Paradis Imperial, replicated to match its high standards.”, said Chef Darren Chin, Founder and head chef of DC Restaurant.
Priced at RM998 per pax, this showcase is available to the public for dinner from 26th June to July 31st, every Tuesday to Sunday at DC Restaurant. For reservations, kindly contact 03-77310502 or visit www.restaurant-dc.com.
Spring Menu by Chef Darren Chin
Sensational Mini Tartlets
Served with a glass of Dom Perignon 2009
Seasonal White Asparagus from “Sud Ouest” – France
Hollandaise & Mandarin
Served with a glass of Cloudy Bay Tekoko Sauvignon Blanc
Whole Hokkaido live Uni
Truffled Eggs: Vegetal Emulsion
Hokkaido Green Asparagus
Sabah Bamboo Lobster Gratin: Summer Truffle
Homage of M. Paul
Market Fish of the Day: Potato Scales: Orange & Wild Flower Honey sauce
Magret de Canard with Larb spice
“Beets”: pureed – glazed – blood orange jus.
Kyushu Japanese Wagyu Rump
Served with Strigoli pasta with braised leeks
Served with a glass of Cheval Des Andes
Optional Add On: Pan Seared Rougie Duck Foie Gras, 50gms
Spring Gariguette French Strawberries & Rhubarb
Light Crunch Meringue: Black Sesame Pannacotta: Mulled Blueberries: Cheesecake Ice Cream
5 types of Cheese from our Cheese trolley
Hennessy Paradis Imperial to be served as a disgestive*
Assortment of Fruit Jellies
Café ou thé
Illy Coffee or assortment of Jing Tea