When one gets an invitation to the prestigious Hennessy X.O Appreciation Grows event, there are at least three good things that one can look forward to: a reason to dress to the nines, some of the best cognacs in the world, and excellent food.
The entree was blue lobster poached with Mexican vanilla pods, basil and Sicilian extra virgin olive oil and served with Sevruga caviar and lobster coral mousse, pistachio puree, and salad greens with exotic flowers.
Paired with cognac served with a dash of cold water, the entree depicted the chefs’ vision of abundance and prosperity.
“Nothing says bourgeois more than the best lobster. We gave the jewel of the sea with the sea urchin, and with this, the diamond of the sea – caviar. We wanted everything that gives the idea of opulence, that matched the Hennessy X.O,” explained Won.
The chefs created a masterpiece with the first main course of a whole roasted poussin (spring chicken), skin lined with butter of sundried shrimps and bird’s eye chilli, stuffed with Hokkaido scallop set on a chlorophyll carpet of hazelnut and summer black truffle jus.
It seemed almost cruel to cut into the chicken as it lay by a patch of “grass” in a setting that represented a beautiful garden.
Read moreHennessy X.O Appreciation Grows 2014 and food with EXtra Virgin,