Pairing with Martell on a high

28 03 2013

It is in a room with a view that I experienced what has to be one of my high points of the year. It wasn’t just that I was seated in a restaurant, which on the 62nd floor of One Raffles Place, is perched close to the top of what is one of the highest points over Singapore one can possibly get up to without boarding an aircraft, but also from the treat over lunch that was to follow.

Compliments of the Chef: a teaser before the pairing session, Cream of Youth, that we were told (jokingly), would take 10 years off our age (photo taken with LG Optimus G).

Compliments of the Chef: a teaser before the pairing session, Cream of Youth, that we were told (jokingly), would take 10 years off our age (photo taken with LG Optimus G).

Lunch, which was at the kind invitation of Martell and Stellar at 1Altitude, was a tasting session of a cognac pairing menu available exclusively at Stellar for the month of March (it has since been extended to Sunday 14 April 2013). The menu involves signature dishes on the Stellar menu, paired with cocktails made with Martell Cordon Bleu cognac as a primary base. After a quick introduction to the restaurant with a Cream of Youth, the tasting session proper commenced with the first pairing on the menu. This was the very rich Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote. To complement the foie gras, a cocktail with a balance of acidity (as a foil for rich foods), sweetness, aroma and texture, much as the classic accompaniment to foie gras, the full bodied white wine, Sauternes, is was required. The result is “Inside the Rocks”, a concoction with dry orange, molasses syrup and fresh parsley that is mixed with Cherry Brandy and Martell Cordon Bleu. Chilled inside a hollow ball of ice which is broken before it is served, the cocktail is indeed a delicate blend – the dry orange drawing out the notes on the cognac – a perfect accompaniment to the rich flavours of the foie gras and rillettes of duck.

Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote.

Duck and Its Nest: Pan-fried foie gras in a semolina crust; duck rillettes and arfait; corn pancake and quince compote.

Which is paired with "Inside The Rocks": a cocktail of dry orange, molasses sugar, herbs and Martell Cordon Bleu.

Which is paired with “Inside The Rocks”: a cocktail of dry orange, molasses sugar, herbs and Martell Cordon Bleu.

Next was a Classic Lobster Bisque, served with leek fondue and a seared scallop ravioli, paired with a champagne cocktail “Erlinda 1942”. The cocktail meant to bring out the feel of summer, brought out by the taste of lemons and herbs. Besides lemon juice and star anise, the very refreshing cocktail has also crème de cassis, rose Water, St. Germain liqueur, champagne, and Martell Cordon Bleu mixed into it, bringing out a zest which well complements the lobster bisque with a huge and very succlent piece of scallop in the ravioli.

Classic Lobster Bisque with a succulent piece of seared scallop in ravioli which is paired with "Erlinda 1942" a champagne cocktail with a taste of lemonsand a hint of herbs - mixed of course with some cognac.

Classic Lobster Bisque with a succulent piece of seared scallop in ravioli which is paired with “Erlinda 1942” a champagne cocktail with a taste of lemons and a hint of herbs – mixed of course with some cognac.

The highlight of the pairing menu seemed to saved for last, the last before the dessert that was to follow, that is. To accompany the very tender slow cooked (over a wood coal fire for four hours) Kobe C beef off the ribs, served with short rib hash, tarragon baby vegetables and morel sauce, was “1st and Last ”. While that certainly wasn’t the last cocktail to be served, I certainly would not have minded if it was. The deliciously penetrating and flavourful aroma brought out by the infusion of cardomom syrup and a cinnamon stick is certainly one that lingers and one which seems to melt into the tasty morsels of beef oozing with flavour from its cooking. The cocktail is one in which the spices come together with a Martell Cordon Bleu base and Zen green tea liqueur bringing out a “lemony and flowery” flavour,  “with note of camphor or eucalyptus due to cineole in the essential oil”.

Kobe C rib of beef, smoked and slow cooked over wood coals; short rib hash; tarragon baby vegetables and morel sauce.

Kobe C rib of beef, smoked and slow cooked over wood coals; short rib hash; tarragon baby vegetables and morel sauce.

Paired with my personal favourite "1st and Last" - rich in flavour and spiced with a cardomom syrup and cinnamon stick - one gets a high just from the aroma it oozes.

Paired with my personal favourite “1st and Last” – rich in flavour and spiced with a cardomom syrup and cinnamon stick – one gets a high just from the aroma it oozes.

Dessert is something that always comes as a treat, more so in this case being prepared at the table. The “1-Caramel Dessert Experience” which was served on a platter and to be shared was certainly made even more irresistible with its baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; and vanilla crème brûlée with dulce leche ice cream. The 1-Caramel Dessert Experience is one that is paired with “El Favorito”, a very rich combination of Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao – said to bring emotions to your head, with a sweet and creamy flavour – it did well complement the dessert experience and while it was perhaps a little too heavy for me, it was a sweet and flavourful way to bring the tasting session accompanied by one of the best views of modern Singapore out the window, to a conclusion.

Preparing the 1-Caramel Dessert Experience: Baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; vanilla crème brûlée with dulce leche ice cream.

Preparing the 1-Caramel Dessert Experience: Baked Alaska with strawberry ice cream and warm chocolate brownie; Valhrona chocolate praline bomb with berry compote; vanilla crème brûlée with dulce leche ice cream.

Dessert is served.

Dessert is served.

The baked Alaska.

The baked Alaska.

Dessert is paired with "El Favorito": Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao.

Dessert is paired with “El Favorito”: Martell Cordon Bleu, vanilla ice-cream, Mascarpone cheese and white cacao.

The “Pairing with Martell” menu is available at Stellar at 1Altitude until 14 April 2013. Besides the individual paired items on the menu, a set menu which includes all dishes and cocktails, is also available at s$185++. Reservations are highly recommended.

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