The stunning display of the a stylized barrel sculptured from a variety of metals, including copper, nesting the gorgeous decanter containing the glorious Hennessy 250 Collector Blend, is a befitting tribute to the celebration of Hennessy's Two and a Half Centuries of Excellence.
The limited edition decanter containing that glorious liquid is result of the exceptional work of young designer, Stephanie Balini, encapsulating the blend born of the creative inspiration of seven generations of Master Blenders from the Fillioux Family.
Yann Fillioux, Hennessy Master Blender and Taster has since 2010, in anticipation of the two and a half centuries jubilee, together with his Comite de Degustation, have been painstakingly selecting eaux de vie from a collection from his last 50 years in the Maison, to create this jubilant jubilee blend...
To celebrate, what better venue than the inimitable Brasserie Enfin, with a menu crafted by the chef extraordinaire, James Won and his team.
James explaining the though process and inspiration behind the dishes, before serving the Principal Plat.
But the piece de resistance, both for food and wine, and rightfully, climaxing at the mains, was the Yam pillows, braised prok shoulder in tea, cashew, chilli and saffron sable and truffle raisins ketchup.. a complex dish, with so many different elements, as if to compete with the complexity of the Hennessy 250 Collector Blend with which it was paired. The power couple, so to speak. But of course, rather than competing in complexity, it was more complementing. I absolutely loved his take on the "hakka abacus seeds", which apparently took ten tries before succeeding to James's satisfaction. The pork, utterly decadent, unashamedly fatty, and totally melt in the mouth, with that fabulous sauce, just re-describing it is literally making me salivate. Paired with the memory of that limited edition cognac, it was really a treat for this humble palate.
Did I say I climaxed at the pork? Well, actually, this dessert ...let's just say, gave me shudders of pleasure. To use James's words, "the most expensive kueh talam" ever. A dessert of cashew, pandan chlorophyll, (it's hard enough extracting pandan juice from those leaves, let alone CHLOROPHYLL!), coconut textures and saffron arborio pudding. Actually it's more like a high class seri muka more than a kueh talam, but whatever it is, it was OH SO GOOOOOOD!!! And gulped down with Hennessy XO. The bitter element of the cognac compliments the sweetness, so I wonder why isn't dessert served more often with cognac, rather than dessert wines that have more sugar than a mamak's teh tarik!
And now, for the unveiling moment of truth, should you wish to sample or own a bottle of this rare blend, bearing in mind there are only 250 handmade oak barrels of this blend in the world.
The Hennessy 250 Collector Blend is priced at RM2531.30nett and only available via order directly through Moët Hennessy Diageo. For further enquiry, please call (603) 2053 8688 or email us directly at firstname.lastname@example.org.