Very Special Nights with Martell

If every Thursday could involve a six course meal by a Cordon Bleu trained chef and copious amounts of Martell, BarLife would die happy.. But even having the privilege to enjoy it just the once is good enough for us.

Throughout 2015, Martell is celebrating three centuries of l’art de vivre through it’s ‘Very Special Nights’ series. So last Thursday twenty press and industry types gathered to celebrate 300 years of Martell being at the top of it’s game, the oldest of the great cognac houses. What a fine excuse to indulge. rsz_martell_collection

Our supper club took place in the grand home of ‘The London Foodie’ chef Luiz Hara, and what a perfect setting. Walls filled with various trinkets and souvenirs from his many travels, and book shelves filled to the brink with cook books and travel guides.

On arrival we were served Martell VS Champagne cocktails – one measure of Martell VS, a sugar cube and a few dashes of bitters, topped up with Mumm Champagne. These showcased the floral notes of Martell VS perfectly and definitely whetted our appetite. 

We then enjoyed course after course of amazing french food. Brandade de Morue au Gratin, baked camembert, roast monkfish and saffron scented mussel ragout, cheese boards, tarte tatin and macaroons. Each course was naturally outstanding, and it was a mystery how Luiz managed to execute it all so smoothly, and calmly with no trace of mess behind him.. what a pro.

Matthias somehow managed to stop us gorging on food for a couple of minutes in between courses to give us a special tasting session where we were able to enjoy Martell VS, Martell XO and, the star of the show; Martell Cordon Bleu, a tribute to Martell’s 300th Anniversary. A unique blend combining more than 100 eaux-de-vie from the select growing regions, which elegantly boasts rich flavours of cinnamon, coffee, honey and fruits. Martell, you spoil us.

As the food came to an end, we were treated to a round of stunning Martell XO Sazeracs, made with Martell XO, gingerbread syrup, peychaud’s bitters, lemon peel and Pernod Absinthe. The perfect digestif.

Six courses later and 10 stone heavier it was time to call it a night. And what a special night it was. We thank you Martell, keep up the amazing work.

Classic Champagne Cocktail 

25ml Martell VS

1 sugar cube

2-3 dashes Angostura bitters

Top up with G.H Mumm Cordon Rouge Champagne

Soak the sugar cube with the Angostura bitters and drop into a flute glass. Add MArtell cognac and top up with Champagne.

Martell XO Sazerca (ingredients for 2)

50ml Martell XO cognac

2.5ml gingerbread syrup

3 dashes Peychard’s bitters

1 lemon peel

5ml Pernod Absinthe

Rinse the inside of your chilled glass in absinthe. Stir the XO cognac, gingerbread syrup and bitters with the cubed ice and lemon peel. Pour into the glass without ice.