POTATO CROUSTILLANT, FILLED WITH HUMMUS AND AVOCADO AND SERVED WITH TROUT ROE BY CHEF ALAN GEAAM
This amuse-bouche plays with texture, blending smooth and crunchy, with interspersed bursts of roe. Salty notes are further enhanced by CLUB Cognac, which also brings an aromatic, lingering taste to life, as well as complimentary flavours of nutmeg and cardamom. The finish is long and intense, with the chickpeas in the hummus adding an additional smoky flavour.
PREPARATION
1. In a bowl, prepare the croustillant mixture using butter, potatoes, flour and egg.
2. Place on a baking sheet, cover with parchment paper and bake.
3. Remove from the oven, roll into a cylinder and cut into 3cm (1.2 inch) segments, then leave to cool.
4. Mix the hummus with the guacamole.
5. Fill the rolls.
6. Garnish with trout roe.
XIAO LONG BAO WITH PORCINI, JICAMA AND MUSHROOM BOUILLON BY CHEF VAI KUAN VONG
This dish is a twist on the Shanghai classic, which is traditionally always served hot. This dish offers a vegetarian filling of jicama, which adds crunch as well as freshness. Here, CLUB Cognac shows its fresh and fruity side, with citrus notes and spices, such as cloves. A light, vibrant and balanced pairing.
PREPARATION
1. Prepare the dough with white flour, cold water and salt. Leave in the fridge overnight.
2. Roughly chop the porcini and jicama and cook in a bouillon of mushrooms, soy sauce, ginger and Shaoxing rice wine.
3. Make balls with the dough, weighing around 6g (0.2 oz) each, then roll out to make discs: 9cm (3.5 inch) diameter and 1mm (0.05 inch) thick.
4. Add 16g (0.6 oz) of filling per dumpling.
5. Steam over boiling water for 6–7 minutes.
ORANGE SUPRÊME, WITH FENNEL FLOWER AND GREEN APPLE dessert pairing by CHEF ALAN GEAAM
This first dessert, fruity and floral, is transformed when it meets the cognac. The flavours harmonise and balance, like an aromatic poem, with strong notes of citrus, fresh orange and secondary notes of pâtes de fruits. This moreish pairing leaves an elegant finish on the palate, with a pleasant, sour aftertaste.
PREPARATION
1. Cut the green apple into thin slices and separate the orange into segments.
2. Marinate in freshly-squeezed orange juice with a touch of lemon and sugar.
3. Add the fennel flowers.
