A TASTE OF SIGHT AND SOUND

Martell part­nered with Chef Nathalie Ar­be­feuille for an im­merse ex­pe­ri­ence that re­de­fined the art of din­ing, helped along with gen­er­ous serv­ings of cognac, of course.

The Peak (Malaysia) - - Contents - TEXT CHRISTY YOONG

Martell part­nered with Chef Nathalie Ar­be­feuille for an im­merse ex­pe­ri­ence that re­de­fined the art of din­ing, helped along with gen­er­ous serv­ings of cognac, of course.

For Martell, the old­est of the world’s great cognac houses, the art of cu­rios­ity has never faded. Founded in 1715, at the height of French art de vivre, Martell’s phi­los­o­phy has al­ways been to cel­e­brate crafts­man­ship, gas­tron­omy and taste, one it ex­tended re­cently with a col­lab­o­ra­tion with Chef Nathalie Ar­be­feuille of Nathalie’s Gourmet Stu­dio in a unique mul­ti­sen­sory fine din­ing ex­pe­ri­ence that sat at the in­ter­sec­tion of art, gas­tron­omy and cut­ting-edge tech­nol­ogy.

The five-course epi­curean jour­ney, crafted to mag­nify the flavours of the finest Martell co­gnacs, was served in a cin­e­matic won­der­land made pos­si­ble with im­mer­sive, state-of-the-art 360° pro­jec­tion, with the ever-shift­ing ex­pe­ri­ence blur­ring the lines be­tween taste, scent and sight.

By trans­form­ing the plea­sure of din­ing into an art, Ar­be­feuille added a sense of won­der to the ex­pe­ri­ence that dove­tailed per­fectly with Martell’s en­cour­age­ment to ‘Be Cu­ri­ous’,

craft­ing out a menu that in­vited in­ves­ti­ga­tion that richly re­warded and de­lighted those who dared.

The Red Planet starter, for ex­am­ple, be­lied its ap­pear­ance to re­veal a dish of Ja­panese mo­mo­taro toma­toes in three tex­tures served with a re­fresh­ing Martell VSOP Sum­mit cock­tail. A bird’s nest, mean­while, cra­dled the sec­ond starter, In the Woods, a duck and truf­fle con­sommé with crispy foie gras, ar­ti­chokes, porcini and shaved truf­fle, a dish per­fectly en­hanced with the Martell Cor­don Bleu.

Un­der Wa­ter was a scal­lop shell that un­folded to re­veal caramelised Hokkaido scal­lops, com­ple­mented with the Martell Cor­don Bleu Ex­tra, while Cir­cus was per­fectly cooked veal that matched the spicy and peppery flavours of Martell XO. The fi­nale, a whim­si­cal dessert of fancy and cre­ativ­ity called Make A Wish Per­fect Ap­ple, looked ex­actly like an ap­ple but, once cracked, turned out to be pre­served lemon mousse with a fill­ing of fen­nel, green ap­ple and dill coolant, one that en­hanced the aro­mas and sen­sa­tions of Martell Chanteloup Per­spec­tive.

All through­out din­ner, pro­jec­tions, both vis­ual and au­ral, played on the four walls sur­round­ing the ta­ble – Un­der Wa­ter, for ex­am­ple, fea­tured tableaux of the sea – en­hanc­ing the ex­pe­ri­ence for the din­ers. Cin­e­matic and im­mer­sive, the sights and sounds added a new di­men­sion to the meal, height­en­ing the thrill of what was al­ready su­perla­tive food and drink.

Martell’s part­ner­ship with Chef Nathalie Ar­be­feuille cre­ated an im­merse ex­pe­ri­ence that re­de­fined the art of din­ing.

02 The sec­ond starter, Inthe Woods, came in a bird’s nest.

03 A scal­lop shell held caramelised Hokkaido scal­lops in Un­der­Wa­ter.04 Martell’s en­cour­age­ment to ‘Be Cu­ri­ous’ proved richly re­ward­ing.

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