For Martell, the oldest of the world’s great cognac houses, the art of curiosity has never faded. Founded in 1715, at the height of French art de vivre, Martell’s philosophy has always been to celebrate craftsmanship, gastronomy and taste, one it extended recently with a collaboration with Chef Nathalie Arbefeuille of Nathalie’s Gourmet Studio in a unique multi-sensory fine dining experience that sat at the intersection of art, gastronomy and cutting-edge technology.
The five-course epicurean journey, crafted to magnify the flavours of the finest Martell cognacs, was served in a cinematic wonderland made possible with immersive, state-of-the-art 360° projection, with the ever-shifting experience blurring the lines between taste, scent and sight.
A scallop shell held caramelised Hokkaido scallops in Under Water.
By transforming the pleasure of dining into an art, Arbefeuille added a sense of wonder to the experience that dovetailed perfectly with Martell’s encouragement to ‘Be Curious’, crafting out a menu that invited investigation that richly rewarded and delighted those who dared.
The Red Planet starter, for example, belied its appearance to reveal a dish of Japanese momotaro tomatoes in three textures served with a refreshing Martell VSOP Summit cocktail. A bird’s nest, meanwhile, cradled the second starter, In the Woods, a duck and truffle consommé with crispy foie gras, artichokes, porcini and shaved truffle, a dish perfectly enhanced with the Martell Cordon Bleu.
The second starter, In the Woods, came in a bird’s nest.
Under Water was a scallop shell that unfolded to reveal caramelised Hokkaido scallops, complemented with the Martell Cordon Bleu Extra, while Circus was perfectly cooked veal that matched the spicy and peppery flavours of Martell XO. The finale, a whimsical dessert of fancy and creativity called Make A Wish Perfect Apple, looked exactly like an apple but, once cracked, turned out to be preserved lemon mousse with a filling of fennel, green apple and dill coolant, one that enhanced the aromas and sensations of Martell Chanteloup Perspective.
All throughout dinner, projections, both visual and aural, played on the four walls surrounding the table – Under Water, for example, featured tableaux of the sea – enhancing the experience for the diners. Cinematic and immersive, the sights and sounds added a new dimension to the meal, heightening the thrill of what was already superlative food and drink.
