The exclusive guests were welcomed into the magnificently decorated gallery of the Petit Palais for the gala dinner, where – in a brief introduction – Martell Cellar Master; Christophe Valtaud described how he and Michelin three-star chef; Guy Savoy, worked together to create a harmony of aromas and flavours gradually leading up to the revelation of Martell Chanteloup XXO.
The bespoke work of art was revealed as part of a breath-taking trampoline performance created exclusively for Maison Martell by acrobat and choreographer; Yoann Bourgeois. Initially concealed under silk veils, the trunk was gradually uncovered as, with each perfectly controlled jump, Yoann Bourgeois lifted off the veils one by one. At last, at the climax of his performance, the Martell Chanteloup XXO Masterpiece and the exceptional cognac inside were dramatically revealed to the amazed and delighted audience.
The anticipation inside the Petit Palais was almost tangible as Martell Chanteloup XXO was served for the first time, with its rich aromatic facets complemented to perfection by Guy Savoy’s succulent guinea fowl in three ways, followed by oolong tea sorbet with a spiced custard cream, and – to finish – chocolate fondant with praline, chicory and Havana leaves.
With the unveiling of Martell Chanteloup XXO, Maison Martell demonstrates not only its savoir-faire and mastery of the art of blending, but also the spirit of audacity and innovation that are the legacy of its founder Jean Martell.
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