Experience Hennessy X.O as you've never done before. While the extra old Cognac is delicious in its own right, 'The Seven Worlds' menu at Saint Pierre Kuala Lumpur accentuates the Cognac's unique characteristics. Under the gentle guidance of founder Emmanuel Stroobant, head chef Lroy Lim uses his technical prowess to transform rare ingredients into 7 memorable courses, each representing Hennessy X.O’s tasting notes:
WOOD CRUNCHES: BURI
Also known as Japanese amberjack or yellowtail, buri is bathed with soy sauce, sake and mirin before being smoked, which imbues the delicate fish with a woodsy perfume.
INFINITE ECHO: PUMPKIN
Layer upon layer of pumpkin and mushroom puree represent the lingering accents of the Hennessy X.O's 'infinite echo.'
SWEET NOTES: FOIE GRAS
Caramelised Granny Smith apples and aromatic port offset the gaminess of an unctuous piece of pan-seared foie gras.
FLOWING FLAME: LOBSTER
Lobster in its shell is subjected to searing flames and surrounded by turnips cooked three ways: puréed, glazed, and served as a consommé.
RISING HEAT: DUCK
Coriander seed, cumin, black pepper and Szechuan peppercorns are sprinkled over a slab of Irish duck to mirror the Hennessy X.O's 'rising heat.'
SPICY EDGE: SPICED WINE
Think festive spiced wine except served cold as a sorbet. Nostalgic spices such as cinnamon, clove and orange peel add some zest.
CHOCOLATE LULL: CHOCOLATE
Reminiscent of a miniature Yule log, a chocolate shell is stuffed with milk chocolate, gel, praline mousse and hazelnut crumbles.
