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.
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.
Remy Martin VSOP mixed with fresh apple juice, Tahitian limes, Madagascan vanilla and egg white. Served foamed with spiced apple slices.
Lavender | Honey
Pan roasted foie gras glazed in lavender honey, a macadamia pesto and a “risotto” of blackblerries cook in balsamic caramel.
Remy Martin XO served straight from the freezer at -18oC. The flavours change as the liquid slowly thaws throughout this course till room temperature.
Blue Cod fried with the scales on so they become very crispy. A broth of mushrooms and a variety of roasted mushrooms and herbs.
Remy Martin XO stirred with Creole bitters and lemon. Clean with a hint of anise.
Langoustine heads glazed in saffron and prawn glass noodles with laksa leaf. Fried sakura ebi and grilled langoustine tails.
Remy Martin Club infused with saffron braised Thai pineapple caramelised with rosemary honey. Served on the rocks.
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.
Remy Martin shaken with fresh lemon and honey. Served a la 1860 with a 24 carat gold crust.
Cherries & Almonds
Marinated Cherries with almond sponge, praline and amaretto ice cream.
Remy Martin Club served neat. Perfect with rich stone fruit flavours.
Mango & Mint
Mangoes with passion fruit tapioca, mint sorbet, lychee meringue and sorrel.
Remy Martin VSOP married with rich ristretto coffee, bespoke espresso liqueur and a secret blend of 59 herbs and spices.