For one month only, experience fine cognac craftsmanship with the house of Hennessy at Chef Darren Chin’s DC Restaurant. A rare gastronomic experience that has been one year in the making, the end product is a conscientious menu that perfectly embodies and complements the elegance of the Hennessy Paradis Impérial.
Crafted by Chef Darren, whose dedication to unpretentious, versatile dishes is almost unparalleled in Kuala Lumpur’s culinary landscape, the spring menu shares similar veins with the Hennessy Paradis Impérial blend. Only 10 out of 10,000 of the eaux-die-vie from the Hennessy library of barrels make the journey towards the end of the harvest, into a Hennessy Paradis Impérial blend—each bottle of cognac a mark of Hennessy’s own relentless quest for perfection.
This art of selection that the house of Hennessy so champions is mirrored in Chef Darren’s own carefully curated menu for this experience, catering to the elegant complexities of the cognac and the tasteful palate of the diner. “To reinvent the essence of it, the menu uses the same unique processes that come into the creation of Hennessy Paradis Impérial,” says Chef Darren.
The Hennessy Paradis Impérial is served right before the grand finishing act, alongside a choice between three refreshing desserts (spring gariguette French strawberries & rhubarb; “In Depth”—light crunch meringue, black sesame panna cotta, mulled blueberries, and cheesecake ice cream; or “Le Fromage”—five different types of cheeses of varying profiles). “In Depth” was a personal favourite; not only for its pretty exterior that could pass it off as a cute little compact powder, but for the marriage of flavours and textures, and the satisfaction from every crack of the meringue.
In a perfect world, this spring menu with Chef Darren and the Hennessy Paradis Impérial would be limitless. But perhaps, it is the rarity that makes both the Paradis Impérial and the spring menu so enticing—every bite and sip to be savoured in its entirety.