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Wild Cod and Wagyu Tenderloin. Prawn and peach. Hot potato foam with pumpkin curry ice cream.

These were but some of the unusual combinations cooked up by three-Michelin star German chef Thomas Buhner for When Culinary Art Meets Modern Jazz, a one-of-a-kind gastronomic event held at The St. Regis Kuala Lumpur.

At the event hosted by Martell and Perrier-Jouët which made reference to the spirit of Martell’s maxim ‘Be Curious’, specially invited diners as well as the media were treated to a sensorial avant-garde dinner featuring a six-course culinary journey paired with Martell, Perrier-Jouët and Lillet.

Perrier-Jouët is known for the finesse, floral and elegant notes of its wines, fashioned with the expertise of only seven Cellar Masters since its foundation in 1811. From Bordeaux comes Lillet, a fusion of fresh, full-bodied wine with the citrus flavours of liqueurs made from sweet and bitter green oranges.

Buhner’s dishes were inspired by the syncopated refrains of American jazz legends, his favourites being strains by Herbie Hancock, Ella Fitzgerald to Etta James.

Wagyu Tenderloin and wild cod consomme

According to Buhner, his cuisine is “neither more an authentic nor intense a flavour than the original, pure flavour of an ingredient”. He has a penchant for low-temperature cooking and his three-dimensional aromatic cuisine has often been described as a lovely symphony.

A cocktail of ginger slice, grated tonka bean carried by the delectable fruit and spice of Martell VSOP, dubbed Wild Potion, led the way for an unexpected juxtaposition of Wagyu Tenderloin against Wild Cod in a Saffron, Cod Consomme. An unusual marriage, certainly, but it was a blessed union that brought out the best from both the meat and the fish.

A flute of Perrier-Jouët Grand Brut, with subtle notes of white blossoms, citrus and yellow fruits, accompanied the Red Mullet in Spiced Oil with Sea Urchin cream and fennel, followed by a pairing of the Red Gamba confit with Peach together with Lillet Rose

A serving of Potato Foam with Pumpkin Curry Ice Cream, gave an exquisite burst of spice to the senses, teasing the palate by blowing hot and cold; an Oriental Lillet, a cocktail infused with cinnamon saffron and Calamansi juice served over ice, carried the theme along.

The star was the Duck Magret in Exotic Stock with Cabbage and Celery Cream. Not for the faint hearted, this was fittingly paired with a pleasant-bodied and structured cognac, the Martell XO.

The closing sweet note was a Cube of White Chocolate with Banana Milk and Tamarind that finished the evening’s gastronomic experience neatly with a glass of Martell Cordon Bleu.

Dinner with guest star chef Thomas Buhner was priced at MYR498 per person/ RM768 with Martell, Perrier-Jouët and Lillet pairing.

Chef Thomas Buhner putting the finishing touches to the menu for Martell’s chef series

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