Cognac has traditionally been served as a digestif, meant to be enjoyed after a meal to help one digest a meal. However, Remy Martin Philippines flips the script as it partners with Antonio’s PGA, one of the metro’s newest fine dining hotspots, for a multi-course food and cognac pairing.
The special menu was exclusively curated with each dish complementing the distinct notes and characteristics of Rémy Martin cognacs, creating a harmonious and unforgettable tasting experience. This collaboration is in line with the brand’s initiatives focusing on the extraordinary fusion of creativity, gastronomy, and eco-consciousness.
“By bringing together the craftsmanship of Rémy Martin and Chef Cyril Soenen’s world-class culinary expertise, we aim to demonstrate how the finest cognacs can elevate your overall dining experience,” said Myke Soon, country brand lead of Rémy Cointreau Philippines.
The dinner started with thinly sliced medallions of Dry-Aged US Beef Tenderloin paired with a French Bean salad and a Dijonnaise Sauce with Remy Martin VSOP. This was served alongside a snifter of Remy Martin VSOP. The pairing highlighted the vanilla and toasted oak notes of the cognac which was lifted by the rich beefy flavor of the tenderloin.
This was followed by a Chilean Sea Bass Confit served alongside Ginger Gnocchi with Gianciale, and a Buerre Blanc incorporating Remy Martin 1738 Accord. Paired with a glass of the same cognac, the dish was a play on texture and flavor. The fork-tender sea bass serves as a counterpoint to the denser gnocchi, while sipping on the cognac accentuated its jammy stone fruit and dried fruit notes which was echoed by the sauce, rounding out the dish.
For the main course, Chef Soenen prepared a lamb shoulder confit with adlai risotto and paired with Remy Martin XO. The lamb shoulder was cooked gently for several hours in oil infused with warming spices, mimicking the notes found in the cognac. The result is a festive, holiday-inspired dish that warms both the heart and the belly.
The meal ended with a special treat — a Chocolate clafoutis dotted with cherries that were soaked in Cointreau, a French orange liqueur.
“Throughout more than 30 years of my career, I’ve always strived for excellence which is why I’m excited for this opportunity to create exceptional dishes for guests with a brand that resonates with my vision. It was a delightful experience to explore dishes infused with Rémy Martin’s cognacs,” said Chef Soenen.
