Hennessy XO Gastronomy - Mid Summer Night Feast with Michelin Chef Benoit Vidal

The people at Moet Hennessy Diaego and Milk PR, the company that handles the PR (am I stating the obvious?) have become like old friends. After a few events together, they've become familiar friendly faces, and dare I say, everyone is less starchy, despite the black tie dress code. Fortunately, (or not), most Malaysians do not observe the propah meaning of black tie, which usually means Tuxedo, because it is not a pleasant sight to waddle around like a penguin. Nevertheless, that does not mean most of us do not wash up nicely, and all in our Sunday bests for these events.

When the invite came, to dine with a Michelin Star Chef, Benoit Vidal, of course, all other social plans for the night (probably grocery shopping at the local Tescos) went out the window. The menu sent via email sounded divine, and well, these Hennessy flers know how to host a party. Elegant canapes served on silver platters (or at least silver colored platters), glasses of Hennessy XO, as we flit around like social butterflies. Or at least Master Baker, Nigel Skelchy flits around. I'm painfully shy, so I do not flit around.



The glamour people, Foo Ken Vin of MHD, Mr Skelchy of JHP, Thamby aka Lyrical Lemongrass of AWOL, and Mr B, BFF of Lyrical Lemongrass.


Our napkins are always folded in a fancy way. No swans ala Chinese Restaurant, thank you.


The cognoscenti prepare to do their work for the night.


What really distinguishes a ladida event from say, a dinner at a roadside tai chow? Well, for starters, you certainly wont get your chilli flakes, salt and stuff served in such a style.


Oh, did I mention, the venue of the event was Syook, Starhill Feast Village.


We start with Le Cocktail Trois le Couleurs, Aches Des Montagnes. Somehow food sounds fancier when you can't pronounce it. In English it doesnt sound half as exotic. Cauliflower cream, Green Pea Mousse and Tomato Gazpacho. My limited French tells me Trois is three, from Menage a Trois. I can't really say I could appreciate this particular threesome. Blame it on the unsophisticated palate. And tongue cramp from trying to pronounce the dish.


He knows 99% of KL, and the 1% he doesn't know is probably not worth knowing. The editor of Life & Times herself, the inimitable Su Aziz.


Pot Au Feu De Foie Gras - French Stew Foie Gras. Actually, it was more like large wantan, with Foie Gras inside. It is surrounded by a lovely broth, which is poured upon serving. The combination was interesting, and foie gras is always welcome, even if it is in a pseudo wantan. ( I can see the Milk PR people going, hmmmm, let's strike this uncouth fler from our future guests list)




You know, prior to these Hennessy events, it wouldn't even have occured to me to drink XO, which I associated as an old man's drink. But really, it is EXCEEDINGLY palatable, and smooth, and so far, has not given me a hangover, while achieving the same levels of happiness and contentment. Great drink, and glad to have gotten reacquainted with it.


Fillet De Daurade Aux Carottes Nouvelles - Sea Bream Fillet With Fresh Seasonal Carrots. A bit tempura like. The carrots, I mean. Dipped in batter and fried tempura style. The bream was poached or steamed, I am not sure.


Couci Couca D'agneau De Pays Au Praline De Cepes - Melting Pot of Lamb With Praline Flavoured Mushrooms. Okay, admittedly the portions do look a bit small, and we would be lying if we denied contemplating supper at nearby Jalan Alor. However, the lamb was moist, and succulent, and the accompanying sauce superb. I seriously would not have minded seconds, but see, that's thing about a black tie function, one can't just ask for some more.


The celebrity, and Jimmy Choo.


Of course, flitting over quickly was the other celebrity.....


Tarte Chocolat Fruit Rouges - Red Berries and Chocolate Tart...ah, finally some French I can decipher. The red berries were served in two forms, a sorbet, which was tantalizingly refreshing, and a mousse.


The chocolate tart was melt in the mouth. Well, it was already melt on the plate as you cut it, so yeah, it wasn't hard to melt in the mouth. Lovely.


Hailing from France, Benoit Vidal has worked in most renowned restaurants in Fracne such as "Les Pres D'Eugenie", together with 3 Star Michelin Chef Michel Guerad and 2 Star Michelin Chef Michel Trama. In 2005 Vidal got his own 1st Micheline Star, winning accolade as the chef of the "Best Hotel Restaurant" by Conde Nast. In 2010, he decided to join L'Auberge de Marcon as Chef de Cuisine, masterminding a menu in tribute to Nature, using only seasonal products of Mother Earth that aim to emphasize and magnify a logn traditional culinary heritage with a contemporary twist.


The lovely Red Berries mousse.

As usual a big thanks to Moet Hennessy Diaego and Milk PR for a lovely event.