A Grand Ex­pe­ri­ence of Flavours

Premier Magazine (South AFrica) - - Contents - Text: Paula Ra­bel­ing Im­ages © Louis XIII

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.

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