LOUIS XIII cognac and Nobu are partnering up to offer a bespoke dining experience. Guests are invited on this once-in-a-lifetime sensory tasting that perfectly compliments the key elements of Louis XIII cognac.
Each unique pairing brings the exceptional qualities of LOUIS XIII to the forefront in its own special way, magnifying and illustrating the most sumptuous matches between the King of Cognacs and exquisite fare. The menu is masterfully crafted and paired by Nobu Chef de Cuisine, Hervé Curtot and LOUIS XIII Private Client Director Jörg Pfützner.
To begin, the first course of scallop and foie gras with vanilla miso and balsamic reduction works in harmony with the spirit. The following contrast course of langoustine and caviar with gomma dressing and crispy shitake does the opposite. The decadence course celebrates the cognac with New York-style black cod, yuzu miso and kataifi. Next is the epitome Course: Chilean Sea Bass and Dashi Ponzu. The dining experience ends with the elevation course of slow-cooked Wagyu with truffle rice.
The canapé experiences offers the same meals in smaller portions.
The gourmand experience is available to small bookings of six or more by reservation only.
R4 500 (Glass of Louis XIII Cognac, with Canapé Experience)
R5 950 (Glass of Louis XIII Cognac, with six-course Gourmet Menu)
R120 000 for six people (personalised decanter of LOUIS XIII, with six-course Gourmand Menu)
To make a reservation, email [email protected].