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A night of luxurious food and drink at one of Sandton’s posh restaurants is something one doesn’t pass up easily.
This week City Press attended an exclusive Rémy Martin event under the banner Opulence Revealed.
Entrepreneur and influencer Madoda Khuzwayo –selected as the face of Rémy Martin for the third year in a row – and chef Coco Reinharz of Épicure restaurant collaborated to bring food and fine liquor lovers a lavish experience of fine food paired with cognac tasting.
On arrival, we were led to a small room at the back of the restaurant, away from the diners. This gave the event more exclusivity, which was probably the point.
Anyone claustrophobic might not have survived in that room for too long, considering how many people were crammed into the space.
Each guest was greeted with a glass of a decent serving of Rémy Martin XO fine Champagne cognac, which was the centre of attention for the night.
In the middle of the room was a long table decorated with gourmet nibbles: brownies, grapes, honeycomb, cinnamon sticks, slabs of dark chocolate, dried fruit, nuts and ginger biscuits, around which guests could mingle and eat.
We were treated to a fiery cooking demonstration by chef Coco at a mini working station that formed part of the room, separated from the restaurant’s main kitchen.
He prepared seasoned duck breast and sautéed plantains as guests looked on with their phones all out, recording each moment.
The dish looked tantalising and ready to dive into as he finished it off with a swift and graceful glaze of cognac champagne.
To our disappointment, all of that was just for show and we were not given a single taste of the final product. Responding to the noticeable disappointment, the chef chuckled lightly and said duck was not on the menu for the evening.
Our attention was turned back to the gourmet goodie-laden table, where Rémy Martin ambassador Minenhle Kunene thanked us for attending, abruptly bringing the evening to an end.
Those who stayed behind enjoyed the rest of their cognacs while mingling with the other attendees as the night wore on.
Guests were later served mini lamb burgers on a bed of hummus that could have done with a little more seasoning.
After a half-bite into the burger, the signs were clear that it was time to call it a night.
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