Cognac house Rémy Martin will host a very special pairing dinner with contemporary, fine dining restaurant Sorrel on 6 and 7 November 2015 from 7pm each night. Sorrel executive chef Alex Phan will be creating a special 7-course menu based on the unique tastes and flavours of three limited edition Rémy Martin blends – Rémy Martin VSOP, Rémy Martin Club and Rémy Martin XO Excellence.
Rémy Cointreau’s regional on-trade manager and brand ambassador Richard Gillam will be preparing unique Rémy Martin cocktails to pair with Chef Alex’s menu. The event is touted as the first cognac-food pairing presentation of its kind here in Singapore and will explore the boundaries of these premium spirits.
The dinner is priced at $138++ per person without the Rémy Martin pairing, and $199++ with pairing. Call or email Sorrel to make your reservations.
Ikura
Apple | Edamame | Fromang Blanc
Ikura marinated in shoyu tossed with double shucked edamame dressed in a light lemon vinaigrette. Granny smith apple and lime jelly, horseradish fromang blanc.
Paired with:
Cloud
Remy Martin VSOP mixed with fresh apple juice, Tahitian limes, Madagascan vanilla and egg white. Served foamed with spiced apple slices.
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Foie Gras
Lavender | Honey
Pan roasted foie gras glazed in lavender honey, a macadamia pesto and a “risotto” of blackblerries cook in balsamic caramel.
Paired with:
Frozen XO
Remy Martin XO served straight from the freezer at -18oC. The flavours change as the liquid slowly thaws throughout this course till room temperature.
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Blue Cod
Wild Mushroom
Blue Cod fried with the scales on so they become very crispy. A broth of mushrooms and a variety of roasted mushrooms and herbs.
Paired with:
Sazerac
Remy Martin XO stirred with Creole bitters and lemon. Clean with a hint of anise.
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Langoustine
Sakura Ebi
Langoustine heads glazed in saffron and prawn glass noodles with laksa leaf. Fried sakura ebi and grilled langoustine tails.
Paired with:
Tropical Club
Remy Martin Club infused with saffron braised Thai pineapple caramelised with rosemary honey. Served on the rocks.
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M7 Australian Wagyu
Peas | Onion
Wagyu striploin, roasted sweetbreads, confit eggyolk in bacon fat, caramelized onion and mustard jus, sugar snap peas cooked in green onion emulsion, onion flowers.
Paired with:
The Crusta
Remy Martin shaken with fresh lemon and honey. Served a la 1860 with a 24 carat gold crust.
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Cherries & Almonds
Marinated Cherries with almond sponge, praline and amaretto ice cream.
Paired with:
Club
Remy Martin Club served neat. Perfect with rich stone fruit flavours.
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Mango & Mint
Mangoes with passion fruit tapioca, mint sorbet, lychee meringue and sorrel.
Paired with:
Ristretto Martini
Remy Martin VSOP married with rich ristretto coffee, bespoke espresso liqueur and a secret blend of 59 herbs and spices.