A Grand Experience of Flavours
When two brands, each at the top tier of exclusivity in their respective fields, come together for a collaboration, one expects an unmatched experience that stimulates all five senses. With the Gourmand Experience presented by the iconic Louis XIII and celebrated Nobu restaurant, that is exactly what one gets.
Louis XIII – The Mastery of Time
When it comes to cognac, Louis XIII is at the precipice of refinement. With its dedication to excellence and timehonoured tradition, Louis XIII ensures that each sip that is taken of the cognac is a taste of luxury.
The making of each release of Louis XIII takes generations of cellar masters to complete – it certainly takes absolute love for the brand to dedicate your life to a spirit you will never taste. Since its origins in 1874, each generation of cellar master selects the oldest and most precious eaux de vie (or “water of life”) for Louis XIII. The current cellar master, Baptiste Loiseau, is setting aside the very finest eaux de vie as a legacy to his successors for the coming century.
Louis XIII is an exquisite blend of up to 1,200 eaux de vie all sourced from Grande Champagne, the first cru (a vineyard producing wine of high quality) of the cognac region.
The Nobu International Touch
What better restaurant to partner with to indulge the tastes of patrons than Nobu? The famous collection of
restaurants headed by Michelin-starred chef, Nobuyuki ‘Nobu’ Matsuhisa, span the globe – from Los Angeles in the United States, to Milan in Italy, and locally in Cape Town at the One&only.
The cuisine presented at each of the revered establishments features Japanese fare with contemporary twists – and, of course, only the best ingredients are used to make the dishes. Even if it means flying them across the world to the restaurants.
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. Of course, when it comes to the Gourmand Experience, it is Louis XIII all the way.
The Gourmand Experience
Louis XIII and Nobu Cape Town have come together to create an unsurpassed tasting experience for those who want luxury and refinement. As explained by Louis XIII Private Client Director South Africa, Jörg Pfützner, “Louis XIII and Nobu share a commitment to excellence and a unique understanding of flavour that make them the perfect partners in a celebration to understated aromas.”
The Gourmand Tasting Experience pairs five dishes created by the team at Nobu Cape Town, with Chef de Cuisine, Hervé Courtot, at the helm of the kitchen, with the decadence of Louis XIII, in order to bring out the different sensations of the famous cognac.
“We work to bring out the inherent aromas of each ingredient, blending them to create new taste experiences. The delicate balance we achieve works wonderfully with Louis XIII,” explains Courtot.
Seated at Nobu, one can immediately feel refinement all around them – comfortable seating, top-quality wooden tables, and linen napkins add to the feeling
that the atmosphere of Nobu radiates with its clean lines and subtle lighting.
The intricately designed and crafted crystal decanter containing Louis XIII immediately catches one’s eye with its textures; the deep amber colour of the cognac overtakes the sense of sight.
Picking up the glass containing a tot of Louis XIII, when one takes one’s nose to the amber liquid, the heady aroma flows over one’s sense of smell. The sweetness of honey followed by whiffs of subtle smokiness and the fruitiness of plums entices one to take the first sip.
The complexity of the nose translates on the palate deliciously, followed by the exceptional length of taste. This taste is further enhanced by the Nobu dishes.
A delectable scallop with foie gras, vanilla miso, and a balsamic reduction is presented as the first course. These flavours work in perfect harmony with the spirit. The second course of delicate langoustine with caviar, goma dressing, and crispy shitake works in contrast with Louis XIII.
The decadence of Louis XIII is embodied by New York-style black cod and 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 with truffle rice. The marbled meat is brought to one’s table, followed by a stream of flames – the crackle of the hot plate as the meat cooks is the soundtrack to this last course of this luxury experience.
“The Louis XIII Gourmand Experience at Nobu is about one plus one equalling three, as the aromas and complexity of the spirit and the food combine into a bigger sensory experience,” concludes Pfützner.
The collaboration between Louis XIII and Nobu is a celebration of the love for the finest things in life: the best cognac paired with the finest food in one of the best restaurants in the world.
For more information, please visit www.noburestaurants.com or call the restaurant on +27 21 431 5111. Order a glass of Louis XIII (R4,500) and enjoy a complimentary canapé experience, each pairing designed to highlight a different character of this luxurious cognac. The Gourmet Dinner experience includes an elaborate six course menu paired with a glass of Louis XIII at R5,950 per person. The Gourmand Experience (for six to eight people), is the most luxurious dining experience in South Africa, and served with a personalised decanter of Louis XIII, valued at R120,000.