Martell Heritage Ambassador, Christophe Pienkowski & Chef Bruno Menard of La Cantine
Having the privilege of attending and indulge in the debut of Martell’s Pure Gourmet signature, I initially had zero idea on what to expect. Spoiling myself with a few drinks during work hour is uncharted territory for me.
Held at La Cantine within the bustling boulevard of Raffles Places, amongst the maritime of businessmen rushing to their precious lunch hour, I can honestly say it was a delightful gastronomical experience that unifies the best of flavours into a single lunch that lingered on my taste bud for days after!
Inspired by Martell’s concoction of their famed cognacs, Pure Gourmet focuses particularly on the freshest and purest of ingredients as the basis of their cuisines; with a total of four meals served, each were matched seamlessly with a cognac from the Martell range.
Led by La Catine’s Chef Bruno Menard (whose classic French dishes are prepared with new twists to accommodate the modern taste bud), we started with a refreshing bowl of Mediterranean Fish Soup with Yuzu Custard (paired with Martell Cordon Bleu), accompanied by a succulent plate of Baltic Steamed Salmon with Antiboise (ginger, lemongrass and mango) sauce (paired with Martell Chanteloup Perspective), then followed with a mouthwatering slab of Beef Tenderloin with Sarawak Black Pepper Sauce (paired with Martell XO), then concluding with a generous serving of Traditional “Baba” with Orange Confit & Light Vanilla Chantilly (paired with Martell Creation Grand Extra). Obviously words alone can’t even begin to express the magnitude of satisfaction I had after the meal (or the hours I spent back in my office desk), so let the images give you a small glimpse on a lunch I won’t be forgetting anytime soon.
Dying to try? The Martell Pure Gourmet experience can be specially arranged for small, private groups! For a private dining, kindly contact Marcus Jilla, Marketing & Innovation Manager, Pernod Ricard Singapore at 6831 8773 or email at marcus.jilla@pernod-ricard.com. No regrets!
Mediterranean Fish Soup, Yuzu Custard paired with Martell Cordon Bleu
Baltic Steamed Salmon with Antiboise Sauce & paired with Martell Chanteloup Perspective
Beef Tenderloin with Black Pepper Sauce & Mash Potatoes paired with Martell XO
Traditional “Baba”, Orange Confit & Light Vanilla Chantilly paired with Martell Creation Grand Extra
RELATED ARTICLES
