Chef Akrame X Maison Camus: a unique Cognac experience
Akrame Benallal teams up with cognac house Camus to create a unique experience in his gourmet restaurant. Here's everything you need to know.
Maison Camus joins forces with Akrame Benallal for an unprecedented experience. From September 2024 until the end of the year, the Cognac house, independent since 1863, and the chef, will be offering their Art of Balance concept in Akrame's restaurant (4 toques) in Paris, a sensory experience based around a new Private Collection cognac decanter. What exactly is it all about? Gault&Millau tells you more about this new offer, which arrives this autumn.
A tailor-made cognac
In the spring of 2024,Akrame Benallal imagined his own cognac blend, in collaboration with Camus. The chef himself chose eaux-de-vie from different years. In all, three batches with unique typicities were brought together to deliver the result best suited to his taste.
The Art of Balance ritual will be available at the Akrame restaurant from September onwards, and will feature a 5-course menu with a precise tasting ceremonial.The Private Collection cognac, created in collaboration with the chef, will be served in five different ways, in keeping with the different elements, to reveal all its facets. It can be cooled on ice, warmed by fire, amplified by wood, sublimated by gold, and served as a Camuscino for a rich finish.
First, the cognac is poured over an icy sphere (water) to soften its notes and provide a smooth texture on the palate. For the fire, each guest will have a glass designed to fit the shape of the hand that will warm the cognac. For wood, the chef pays homage to the cognac aging process by infusing light, woody spices into the glass in the form of smoke. For the metal element, chef Akrame drew inspiration from gold to design a glass whose color matches that of cognac's amber hue. Finally, the Art of Balance concludes with the wood and vineyard of Maison Camus, with a cocktail served in a clay glass, with notes of coffee and vanilla cream.
This ritual will be available for dinner from September 2 to 27, 2024, on reservation (€300 for the 5-course menu), then from September 30 until the end of the year with signature dishes by the chef.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
