Hennessy Paradis Imperial shares distinctive qualities with this six-course menu: both build on years of expertise, yet are driven by an unquenchable thirst for esteemed novelty.

Chef Darren Chin, DC Restaurant

On June 26, Hennessy will embark on the next chapter of its powerhouse partnership with Chef Darren Chin of DC Restaurant. This time, Hennessy Paradis Imperial is placed front and center.

Seeped in longstanding gastronomic history, Hennessy Paradis Imperial shares distinctive qualities with Chef Darren’s six-course menu: both build on years of expertise, yet are driven by an unquenchable thirst for esteemed novelty.

In this offering, the chef aligns his classical French/ modernist culinary mojo with Hennessy Paradis Imperial’s motto: Made of Precision.

“The menu caters to the intricacies and sophistication that comes with the Hennessy Paradis Imperial.

To reinvent the essence of it, the menu uses the same unique processes that comes into the creation of Hennessy Paradis Imperial, replicated to match its high standards,” said Chef Darren.

Hennessy Paradis Imperial is not your average cognac. Created by Yann Fillioux, it represents the expertise of Master Blenders across eight generations of his family. Of the 10,000 eaux-de-vie harvested, only 10 of the finest are chosen for this exclusive master blend.

Check out Chef Darren’s star dishes, followed by the full menu below.

Whole Hokkaido live uni
Whole Hokkaido live uni

Whole Hokkaido live uni

Dense in umami richness, this sea urchin sits soaking in a vegetal emulsion that embraces its flavour profile on land. This is done with the earthiness of truffled eggs, which acts as the perfect counter to the uni's bold, briny overtones. Igniting this savoury sense between two asparagus dishes prepares the palate for the incoming complexity in flavour and texture - both distinctive qualities of uni.

Hokkaido Green Asparagus
Hokkaido Green Asparagus

Hokkaido Green Asparagus

For this third course, we are served a taste of the East in a quintessential display of Chef Darren's culinary experience. Juicy Sabah bamboo lobster peek out from beneath summer truffle, marrying classic technique with fresh ingredients, both local and imported. Its namesake appears in generous size, which you'll be grateful for soon after that satisfying first crunch.

Homage of M. Paul
Homage of M. Paul

Homage of M. Paul

Celebrated French chef Paul Bocuse (who passed this January) clearly had an influence on Chef Darren. Sparse, artistic presentation recalls Chef Bocuse's brand of nouvelle cuisine, which focuses on fresh ingredients (seen here in market fish of the day) and light yet unique flavour combination (orange and wild flower honey sauce), driven by an innovative spirit that never fails to bring intrigue to the table.

Kyushu Japanese Wagyu Rump
Kyushu Japanese Wagyu Rump

Kyushu Japanese Wagyu Rump

Although wagyu is incomparable in itself, rumour has it that some of the best come from Kyushu Island. This tropical plate stands testament to this claim - dressed in strigoli pasta and braised leek, each of which bring earthy variety that cuts through these well-marbled steak slices.

In Depth
In Depth

In Depth

Arriving in a mysterious meringue shell, our dessert is a half-sphere housing black sesame panna cotta. The bitter tail of its nuttiness is met by the understated sweetness of mulled blueberries, balanced out by a soft yet satisfactory cheesecake ice cream. Here is a dessert that goes beyond saccharine expectations - it delivers a well thought-out closer that explores the power of craftsmanship in elevating the potential of classic ingredients, much like Hennessy Paradis Imperial.

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Hennessy x DC Restaurant Spring Menu

Prelude
Sensational Mini Tartlets
Served with a glass of Dom Perignon 2009

1st Course
Seasonal White Asparagus from Sud Ouest, France
Hollandaise & Mandarin
Served with a glass of Cloudy Bay Tekoko Sauvignon Blanc

2nd Course
Whole Hokkaido live uni
Truffled Eggs: Vegetal Emulsion

3rd Course
Hokkaido Green Asparagus
Sabah bamboo lobster gratin: Summer Truffle

4th Course
Homage of M. Paul
Market fish of the day, potato scales, orange & wild flower honey sauce

5th Course
Magret de Canard with Larb spice
“Beets”: pureed, glazed, blood orange jus

or

Kyushu Japanese Wagyu Rump
Served with strigoli pasta with braised leeks

Served with a glass of Cheval Des Andes
Optional Add On: Pan Seared Rougie Duck Foie Gras, 50gms

Desserts
Spring Gariguette French Strawberries & Rhubarb

or

“In Depth”
Light crunch meringue, black sesame panna cotta, mulled blueberries, cheesecake ice cream

or

“Le Fromage”
5 types of cheese from DC Restaurant’s cheese trolley

Digestif
Hennessy Paradis Imperial

Grand Finale

Mignardises
Assortment of fruit jellies

Café ou thé
Illy coffee or assortment of Jing Tea

Hennessy Paradis Imperial pairing dinner is available at DC Restaurant from June 26th to July 31. Call 03 7731 0502 or visit the official site to make your reservation. DC Restaurant is closed on Mondays.

 

Images: MHD Malaysia

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