KY eats – Martell Pure Gourmet 2013 at KL with Chef Ryan Clift

By KY

Martell Pure Gourmet 2013, at Marriott KL

Late last month, Haze and I were invited to one of the most prestigious gastronomy event we’ve ever attended – the sixth Martell Pure Gourmet event, held at JW Marriott KL.

Martell Pure Gourmet 2013, at Marriott KL, some limited edition bottles & glasses

Martell Pure Gourmet features ingredient led cuisine paired with Martell cognacs.

With cutting edge culinary techniques and using only the finest quality produce that enhance the overall flavor as well as texture of a dish, the dinner series embodies the method of cooking inspired by Martell’s creation of its cognac.

Martell infused cocktails and some interesting pre-dinner bits
Martell infused cocktails and some interesting pre-dinner bits

Chef Ryan Clift from the world acclaimed Tippling Club in Singapore showcased his cutting edge culinary techniques in the bespoke menu specially prepared for this event.

the beautifully decorated dining hall at Marriott KL for Martell Pure Gourmet
the beautifully decorated dining hall at Marriott KL for Martell Pure Gourmet

Before the start of the main event, we were treated with a variety of pre-dinner nibbles such as white truffle foam, soup in test tubes, and other tiny one-spoon full dishes involving tofu, foie gras, truffle, and more.

There was also a bar serving four different variations of Martell cocktails to set the mood.

Ocean Trout, Apple Puree & Sorbet, Horseradish, Bronze Fennel and Dill Flowers
Ocean Trout, Apple Puree & Sorbet, Horseradish, with Martell Cordon Bleu

First dish of the night was ocean trout, apple puree & sorbet, horseradish, bronze fennel and dill flowers. According to the chef, only 4 person (at least one of which is his friend) are awarded the permit to fish these trouts from certain part of New Zealand.

The preparation fish was exquisite, and while combination of apple puree & sorbet with seafood takes a little getting used to, it was quite a marvellous combination. The rich aromas of Martell Cordon Bleu accompanied the dish.

The technique used here was salt curing and enzyme separation in preparation of the fish.

Carrot Gnocchi, Ginger Flower and Carrot Broth; Martell Cordon Bleu
Carrot Gnocchi, Ginger Flower and Carrot Broth; Martell Cordon Bleu

Second course was pure vegetarian – carrot gnocchi, ginger flower and carrot broth with pistachio and wild stems of fragrant herbs. Vacuum distillation technique is employed, resulting in a very soft and tender texture of carrot that has about the same consistency of very well boiled potato boiled.

The end result is an adventure in the different texture the dish provides. We continued with Martell Cordon Bleu as the cognac of choice for this dish.

Foie Gras Coulant with Spiced Wine, Cherry, Cocoa & Spices; Martell XO
Foie Gras Coulant with Spiced Wine, Cherry, Cocoa & Spices; Martell XO

The third course called for Martell XO to be paired with foie gras coulant with wine, cherry, cocoa & spices.

The technique used here is one that I’ve never heard of – sound homogenization. It is a process to reduce small particles in a liquid so that they become uniformly small and evenly distributed, which resulted in a foie gras dish that has almost the consistency closer to that of desserts, but at the same time carrying a taste that is unmistakably foie gras.

A very interesting experience, the XO with its dominant characteristic of Grande and Petite Champagne worked well with this stronger tasting dish.

Venison with Black Turtle Beans, Dashi Emulsion and Black Radish; Martell Creation Grand Extra
Venison with Black Turtle Beans; Martell Creation Grand Extra

Forth course called for red meat that came in the form of venison with black turtle beans, dashi emulsion and black radish. Low temperature cooking technique is employed here to achieve a very tender texture of the meat while not having to scorch any part of it.

Martell Creation Grand Extra was chosen as the cognac to pair with this dish. The roasted aroma with a hint of bitterness goes well with the red meat.

By the way, the venison is sourced from deer that’s hunted in the wild using helicopter. As chef explained that there’s a believe that if the animal didn’t see it coming, it tastes better than those that has to go through the slaughterhouse.

Textures of Milk; Martell Chanteloup Perspective
Textures of Milk; Martell Chanteloup Perspective

The 5th course – texture of milk, was perhaps the most simplistic looking dish, but one that is hardest to prepare. Using the technique of dehydration & nitrogen, Chef Ryan Clift manage to prepare a meringue that comprises of nothing but milk alone. It was very interesting and absolutely wonderful.

Martell Chantelop Perspective, classed in the Extra category, with eaux-de-vie that may be aged for up to 50 years, provided the perfect ending to this most excellent meal.

The good chef also created “tiramisu capsules” as an additional dessert to go with coffee and cognac as an additional final item for us. Most interesting, I want to have this on my computer desk!

Haze, KY, Lex & Weizhi from kampungboycitygal
Haze, KY, Lex & Weizhi from kampungboycitygal.com

Martell Pure Gourmet dinner proved to be a gastronomical experience unlike any I’ve experienced before, I want to thank the good people from Martell for the invitation, and hopefully my name is on the list again for next year. :D

Food Blog by: KySpeaks

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