Elegantology, Publika – a night of cognac, couture and cuisine with Martell

Just 2 weeks back, models strutted down the gold dusted catwalk parading the latest collection from its in-house team of designers by Elegantology. I sat front row, eyes glazed but intense as I drank in every detail and second of the glitzy Gold Elegance-themed event.
The liquid gold of Martell flowed freely, gold dust fluttered as beautiful people strutted the runway and the night shined golden with the success of Elegantology New Collection Launch.

A day later I sat in Elegantology itself, this time on the same table with Christophe Pienkowski from Martell, who flew in from France to personally take us on our golden journey that evening of cognac and cuisine. We sat surrounded by the couture personally designed by Beatrice Looi and her team of designers.

Dinner kicked off with the entrance of the White Gazpacho of Grapes and Almonds, with Salmon Tartare, paired with Martell Cordon Bleu. Just a night before, the Elegantology New Collection Launch saw Venie Tee starting off the show with her model in a light, frilly tutu.

Both amuse bouche and Venie’s design are playful; the former with its multi layers of flavours and froth (start with a mouthful of salmon tartare & drink up on the cold gazpacho) while the latter teased with its layers of flouncy pink. Both are “starters” and piqued us for lies ahead for both the evenings.

Scallops are best served unadorned. It can be dressed with some sauce, sides or certain form of condiments, but best savoured on its own.
Hokkaido Scallop, Cauliflower Puree, Fish Skin Cracker, Mixed Mesclun, paired with Martell Cordon Bleu. 

Its degree of doneness is of essence, much like the cut of a good suit. Just like a scallop, a suit is best plain, with clean lines and if adorned, best with subtle details like embroidery, beading or good fabric.

I thoroughly approved of the scallop, just as I highly favoured Beatrice Looi’s designs that evening. Little details which doesn’t clutter the essence of the designed piece, fabulous in its simplicity, but never boring or plain, exactly like the scallop dish.

The Martell Cordon Bleu went smoothly with the prior 2 courses, mellow, easy on the throat and warming up our vocal cords as the evening progressed. Christophe continues to entertain.

The Foie Gras Veloute, Smoked Garlic Toast, Citrus Tomato Salsa sounds very masculine; and rightfully so, since a foie gras known for its strong flavours. Chef Sherson and Johnny worked their magic; and the outcome is a rich but not overwhelmingly so mousse-like broth of foie gras and given a nice contrast with the accompanying citrus toast.

The accompanying Martell Chanteloup Perspective bordered on bold, fruity and finishes with a lingering spiciness in the mouth, a nice marriage to the earthiness of the foie gras.

I see the same masculinity in this designer’s piece worn by Peter Davis; actor, model & MMA fighter just the day before. Masculine yet soften by the free flows of the fabric. Earthy. Fuss-free.

A lovely Passion Fruit Granita cleanse the palate as we waited for our mains. 

We had 4 options for mains but many gravitate towards the Kobe Beef and the US Black Cod.
As much as I love beef, I had always found that marbling above 7-8 a bit too fatty for me. I settled for the Cod instead; intrigued by the “Butternut Pumpkin Gnocchi“.

The Martell Chanteloup Perspective was paired with seafood, while the lamb and kobe eaters had Martell XO instead.

Cod is cod, and when adeptly shone as it is with its natural oceanic flavours and buttery texture. I enjoyed chewing on the outerly crisp gnocchi and the soft doughy insides. For additional flavour, mop up the pool of carbonara sauce at its base.

Similarly to the cod, I yearn to own this piece by Venie Tee; simple elegance on white with a dash of detail; detail here being the plaid pants.
Cod and the colour white, these are classics, gorgeous on its own.

This was the Kobe Beef MB10+. This is a rather interesting presentation isn’t it? 🙂

Dessert.
Ah, after all that, what dessert could possibly amaze? On paper Baked Cheesecake, Fireworks Crumble, Kamquat Confit in Tarragon Infused Syrup did intrigued; but I certainly didn’t expect to be amazed!
The crumble did indeed set off fireworks in my mouth and a bit of research online and through queries with some chefs and bakers revealed that the secret MIGHT be pop rocks. Well, if I meet the Pastry Chef Kelvin again I’ll be sure to ask him!

This blonde bombshell gave me the same impression of the dessert; seemingly harmless yet sets off fireworks as she strutted the stage. The red overcoat was ditched later to reveal a sexy corset underneath. Vava-voom! 😀

Me, blogger at work.

And the brilliant chefs – Chef Sherson Lian and Chef Johnny Fua. 😀

Much appreciation to Elegantology, Beatrice Looi and Martell for the superb experience!
* For more on Martell and food pairing you can check out the links below:
Martell Pairing Dinner at Four Seas Restaurant – Jalan Bangkung, Bangsar
COGNAC and CUISINE: Martell Pure Gourmet signature dinner with Emmanuel Stroobant and Antoine Rodriguez

** All pictures taken with the Sony NEX 3N except for the collaged picture of me in action. Thank you Beatrice Looi for that collage! 😀