Martell & Art: A Natural Pairing
Through collaborations with artists and carefully curated exhibitions around the world, Martell has established a tradition of art with fellow craftsmen chosen to express the essence of the brand.
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The past century has seen Martell supporting the arts, in film, music, painting and sculpture. A natural extension of Martell’s pursuit of excellence, the associations of the fine cognac house with the Indonesian talented contemporary artists include Shawnee Puti, Peter Tjahjadi, Nus Salomo, Syagini Ratna Wulan and ISIS. All of these contemporary artists share one thing in common with Martell: an unwavering commitment to the quest for perfection.
The Chef
CHEF PASCAL NEBOUT
Chef de cuisine at the Château de Chanteloup After graduating from the EcoleHotelièrede Reims, Pascal completed his apprenticeship as commis and then chef de partie at a number of well-regarded restaurants in Champagne. Next came a culinary Tour de France for Relaiset Châteaux,where he worked in the Michelin-starred kitchens of establishments from Provence in the south to Lorraine in the north before finally settling in Cognac at the Chateau de l’Yeuse.
During a decade with this boutique hotel and gourmet restaurant, Pascal was named the region’s Young Chef of the Year in 2004 and subsequently France’s Chef of the Year in 2008, becoming a Maître Cuisinier de France a year later.
CHEF VINDEX VALENTINO TENGKER
Executive Chef, The Dharmawangsa Jakarta Vindex Valentino Tengker, or Chef Vindex as he is more warmly known, is an appointed Executive Chef at The Dharmawangsa Jakarta. With 23 years of vast experience and achievements in the culinary world, his expertise expands to the various gastronomic arts of Asian, Spanish, Mediterranean and American (including Mexican) cuisines, with specialization in Modern Asian and Indonesian dishes. He considers simple dishes with attractive and inviting presentation as the key factors to successful gourmet cooking.
CHEF ALDO VOLPI
Corporate Chef of Ismaya Group Aldo Volpi spent 5 years of his life working for one of the most successful Italian restaurants in Miami Beach Florida, called Paparazzi. After being in the opening team to BACI in Lan Kwai Fong, he took another challenge in Monaco where he opened The Waterfront, then Paper Moon, a restaurant in Tel-Aviv, Israel, and Moscow, Russia.
Aldo was also a part of the opening team for the Wynn Resorts & Casino in Macao where its Italian Restaurant, Il Teatro, was awarded as “One of the Top World New Restaurant” by Condé Nast Traveller. After years of experience in Jakarta, Aldo is now the Corporate Chef of Ismaya Group.
Tasting Notes
MARTELL VSOP
Established in 1715, Martell is the oldest of the great cognac houses. VSOP Médaillon was created at the start of the 19th century, since when it has underlined the House’s gift for blending eaux-de-vie from the four finest growths of the Cognac region. Aged in French oak casks, those eaux-de-vie are selected by the cellar master to yield a perfect balance of freshness and crisp-edged sweetness.
TASTING NOTES: Mellow and round body.
Aspect: Golden amber Nose: Bittersweet softness: lime and liquorice. Crystallised fruit: quince, raisin and plum. Spring undergrowth: fresh notes of oak wood, fine grain and hazelnut. Mouthfeel: Soft, mellow and complex with crystallised-fruit notes. An ample round body. Long finish. Serving: A cognac to enjoy on its own, over ice or lengthened with a mixer.
Martell Cordon Bleu is the cognac for true connoisseurs and has acquired legendary status since its creation by Edouard Martell in 1912. Its distinctive taste, characterised by a predominance of eaux-de-vie from the Borderies growth area, and its timeless bottle design make it a classic unequalled in the world of cognac.
TASTING NOTES: Elegance and aromatic richness. Explosion of fruity and spicy notes. Rich in mouth.
Aspect: Deep, golden copper. Nose: Orchard fruits: crystallised plums and apples. Roasted notes: mocha coffee, toasted almonds, vetiver. Rich spice aromas: cinnamon, orange tree flower, honey and beeswax. Mouthfeel: Well rounded mellowness. Sustained finish with fruit and spice notes. The preponderance of Borderies eaux-de-vie gives Martell Cordon Bleu an elegant, mellow and complex character. Serving: Ideal for special occasions. Best enjoyed neat or with a splash of water.
