Joel Porter dived into dinner cooked by Mark Hix at a special event with Merlet Cognac
It’s not every day you have dinner cooked for you by Mark Hix but that’s exactly what we were treated to last week at a special event hosted by Mark and Merlet Cognac.
Taking place in the intimate Library apartment at Tramshed – a cosy space that seats just 12 around a kitchen counter – the four course dinner was accompanied by a variety of Merlet-based cocktails that were matched to each dish.
Each course was introduced to explain the matching between food and drink and they were some of the most interesting pairings we’ve come across so far. A beautiful rich and creamy shellfish bisque was served with the ‘Grapes of Wrath’ (Merlet euax de vie Cognac, Fino sherry, Picpoul, lime and white grapes), the sharpness of the drink cutting perfectly through the soup.
Next up was a hearty portion of perfectly cooked duck’s liver with picked gooseberries, paired a beautifully matched cocktail ‘Apply Ever After’ (Merlet Brother’s Blend, Pineau de charentes, and apple honey).
The main course, and highlight of the night, was braised rabbit with mushrooms and bacon and served with ‘The Sound of the Cassis’ (Brother’s Blend infused with earl grey and Merlet crème de cassis). A dessert of drop scones rounded off the dinner, paired with a neat measure of Merlet Saint Sauvant, a smooth blend of Merlet’s finest cognacs.
For more special events at Hix restaurants visit hixrestaurants.co.uk
Joel Porter is a London based food writer and PR. He is tweeting @joelwporter