You’ve been to the party and brought home the party favours, but you’re not ready to let the festivities end. The best blowouts have this effect, and this rings true for Martell’s 300th anniversary bash. After a glitzy gala at the Palace of Versailles and a range of special-edition bottles to follow, the oldest of the four major cognac houses is continuing the celebrations on our shores with two local Martell ambassadors.
Chef Justin Quek, who opened and runs Sky on 57 with a flair for Franco- Asian cuisine, wasted no time getting back to his French cooking roots when he shared a culinary exchange with Eric Danger, resident chef at Chateau de Chanteloup (the historic home of the Martell family). Of the six-course dinner menu he created to pair with Martell, he is especially proud of the braised abalone and roasted French foie gras, as it shows off how complementary Asian and French techniques can be. “I wanted to draw out the dried fruit, oaky spice and caramel notes from the cognac,” he adds, so each course is thoughtfully paired with a different Martell expression.
Those who prefer liquid diets can head over to mixologist Ethan Leong’s newly opened bar, Fort by Maison Ikkoku. His creations, 1715 and 2015, were inspired by his time with Martell Cellar Master Benoit Fil and fellow mixologist Thierry Hernandez, head barman of the Plaza Athenee hotel and creator of Martell’s signature cocktails. What Fil and Hernandez have in common is a commitment to fresh ingredients. So in the 1715, for instance, you’ll find ingredients common here, such as calamansi, lemongrass and kaffir lime, to ensure freshness. “Martell cognacs are very well-balanced in terms of body, aroma and flavour, so they are extremely versatile. You can put anything in it and you will never be disappointed,” says Leong.