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September 21, 2010

Martell International Dinner Series at Sage

The Martell International Dinner Series paired culinary excellence with the finest cognac, and I was lucky enough to try such lavish creations last week.

l-r: Martell VSOP, Martell Cordon Bleu, Martell XO & Martell Creation Grand Extra (my favourite)

Tranche of Hiramasa with Smoked Caviar and Baby Cress was simple, yet refined. “Tranche” means “slice” or “portion” in French. Its pale pink flesh was sweet with a rich flavour and firm texture. This went beautifully with the decadent caviar. Well done, Chef Daniel! Martell VSOP Medallion was paired with this.

Chef Daniel
Chef Christophe Pienkowski

Our second course featured Roasted Cod Fish with Spinach and Garlic, prepared by Chef Christophe Pienkowski, from Chanteloup, France. I often come across cods that are overwhelmed with sauces and garnishing, but this cod was beautiful.Well-executed, it was white and moist with big, firm flakes. This was paired with Martell XO, which I felt was a tad too strong for such a mild fish.Citrus Fruit Sorbet infused with Cognac served as a palate cleanser, and a good one at that. Its sharp flavour stood well when paired with the Martell XO.The fourth course was Glazed Atlantic Seabass with Tarabagani and Seaweed Sauce OR Wagyu Beef Tenderloin with Celeriac Potato Mash and Shishito. I opted for the latter, done medium rare.

Drooling yet? 😉

The wagyu was lovely — it was appropriately tender and brimming with flavour. I also enjoyed the potato mash; buttery with a delicate hint of celery. Celeriac is also known as celery root, and it tastes like a cross between parsley and celery. The fruity sweetness of the Martell XO complemented this dish.Warm Dark Chocolate Fondant had a core of melted chocolate, and was served with Cognac Ice Cream. Rich, dark and dreamy, this was very, very good. There was nothing bad to say about this dish at all. I had this with the Martell Cordon Bleu.

Tres tres yum! *faints*

I would be lying if I said I was full from dinner – I wasn’t. But I was really satisfied with the food. Everything was delicious in its own way!

Ambiance: 8.5/10
Price: I have no idea, but some people said it was in the RM500 range.
Food: 8/10
Verdict: Dinner was lovely. But if you don’t want to spend too much $$, try their lunch sets at RM100nett.

Sage Restaurant & Wine Bar
The Residences Level 6
The Gardens, Mid Valley City.
03 2268 1328

*Read my previous blog post on Sage HERE.

5 Responses

  1. Eric

    Hey, you went for this! Aww, too bad I was away, looks like fun!

  2. "Joe" who is constantly craving

    well inclusive of alcohol, i wouldnt be surprised if it was in the rm500 range but foodwise, surely cant exceed 200-300.

  3. Tummy Rumble

    the amount of skill involved in baking that perfect fondant and it not sinking when removing it from the oven is quite remarkable.. as for dinner at sage, if you're not going for their tasting menu, an appertizer, main and dessert is RM170.. 😀

  4. iamthewitch

    Gosh! The wagyu beef! Such pinkness! And the fondant is already making me melt..

  5. Bangsar-bAbE

    iamthewitch – Go try their lunch/dinner set!

    Tummy Rumble – I think their dinner set is still a bit ex. Lunch would be better for me. 😉

    Joe – That's what I thought too!

    Eric – It was ok la. You weren't there! ;P

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