Louis XIII Debuts “The Louis XIII Experience” with Four Seasons Hotel Kuala Lumpur
LOUIS XIII in collaboration with Four Seasons Hotel Kuala Lumpur pays tribute to luxury dining with The LOUIS XIII Experience, a menu pairing between the finest cognac and the legendary LOUIS XIII and Yun House by Four Seasons Hotel Kuala Lumpur, a highly-acclaimed restaurant and Kuala Lumpur’s premier destination for fine-dining. The culinary union made its debut at the exclusive LOUIS XIII Room at Yun House. Each unique menu pairing brings out the exceptional qualities of LOUIS XIII in its own special way, magnifying and illustrating the most sumptuous matches between the King of Cognac and exquisite Chinese cuisine by Yun House.
“Four Seasons hotels have been one of our coveted partners for many years globally. We are thrilled to further grow and develop our strong relationship with Four Seasons Hotel Kuala Lumpur and its patrons. Louis XIII Cognac is an icon of French art de vivre and excellence. Similarly, Four Seasons exemplifies a true luxury hospitality brand in its own right, an icon, an experience,” said Chris Kwek, LOUIS XIII Private Client Director Southeast Asia.
With expansive views of the KLCC Park and exquisite private dining venues, Yun House introduces a modern take on timeless dining. Taking ride in offering the city’s finest, most meticulously-prepared Chinese cuisine, a meal here is notoriously likened to going on a culinary journey intent on tempting the senses. Oozing elegance and sophistication yet also letting off a sense of effortlessness and modernity, Yun House strikes the right balance between being current and classic.
“At Yun House, we hope to bring our guests on a journey to experience, feel and sample the legend that is LOUIS XIII. The pairing menu is tailor-made to bring a new dimension to the world-famous LOUIS XIII experience, revealing different sensations of LOUIS XIII to both the palate and the eyes. For those craving the finer tastes, we welcome you to savour the timeless menu blend, masterfully curated by our award winning Executive Chinese Chef Jimmy Wong and the unique tasting profiles of LOUIS XIII cognac,” says Tom Roelens, General Manager, Four Seasons Hotel Kuala Lumpur.
Six-Course Pairing Menu
The six-course pairing menu highlights regional specialities with a focus on Cantonese cuisine adapted from local palates. The high level of authenticity along with commitment to fresh ingredients, prepared with meticulous technique and uniquely presented will create the ultimate Chinese dining experience in Kuala Lumpur. The menu pairing will start off with the Four Seasons combination platter – foie gras roll, crispy silverfish and deep fried mushroom for contrast to bring out the smooth, rich and crisp notes of the LOUIS XIII cognac. The second course of double-boiled abalone and fish maw soup with morel mushrooms and sea whelks pairing is sumptuous, fragrant and elevates the combined flavours perfectly.
Following that, the next course features beautifully braised lobster with lily bulbs and truffle oil. This sophisticated and decadent dish isn’t too overwhelming, simple broiled lobster that has substantial mouthfeel of succulent-sweetish flesh and a textural match, paired with Italian truffle oil for its aroma.
The fourth course of steamed coral garoupa fillet with scallion oil is a presentation of fresh, garoupa fillet, renowned around the world as the highest-quality garoupa in its class. As it delicately steamed in aromatic scallion oil, this exquisite fish eagerly absorbs and enhances the flavours of any accompanying ingredient.
The last savoury course is wok-fried fish paste noodles with Canadian scallops. This signature dish prepared with seasonal Canadian scallops and homemade fish paste noodles is a re-creation of the humble Chinese invention; noodles. These ingredients enhanced by distinctive Cantonese cooking finesse, offers delightful harmonious flavours that immerse guests’ palates in an unforgettable gourmand experience.
And finishing off the meal will be an indulgent pairing of Chef’s signature dessert duo of homemade pineapple pastry and bird’s nest with almond cream served in whole young coconut.
An ideal accompaniment for intimate celebrations, tasting the world’s most exquisite cognac is truly a special, unparalleled experience at the LOUIS XIII Room at Yun House, a luxuriously cosy space for private tastings and intimate conversations. It only makes sense to offer guests at Four Seasons, one of the world’s finest hotels, the opportunity to create their own memories with LOUIS XIII.
About LOUIS XIII Cognac and Yun House
Created in 1874 and an exquisite blend of up to 1,200 eaux-de-vie sourced 100 percent from Grande Champagne, the first cru of the Cognac region, LOUIS XIII cognac is the ultimate expression of the mastery of time, as each decanter takes four generations of cellar masters more than 100 years to craft. The masterful result is a complex, bold scent that reveals elegant notes of myrrh, honey, immortelle, plum, honeysuckle, wood bark, leather and passion fruits.
Yun House is located on the fifth floor of Four Seasons Hotel Kuala Lumpur. Reservations are recommended for The LOUIS XIII Experience. The pairing menu is priced at MYR 28,888 for a table of 10 persons, which comes with a LOUIS XIII decanter (70 cl). A single menu option is also available at MYR 3,000 for one person with two glasses of LOUIS XIII (60 ml). For reservations, call +603 2382 8888.