MARTELL | French cognac xo, vs, vsop, noblige, cordon bleu, creation grand extra, cohiba and l'or de Jean Martell

Martell Favorite venues

Cloud 9
Shanghai
China’s highest bar
Why come here? To visit the People's Republic of China's highest bar at an altitude of 420 metres. A bar in the clouds, a bar with a special atmosphere, where the night rolls out its light-studded blue canvas to the enveloping sound of jazz and bluesy threnodies. The place to be The Cloud 9 is at the heart of the Pudong business district, which hums with people at all hours of the day and night. Shanghai natives, who have made the bars their second home, never miss an opportunity to get together here. Martell mood Manson and Leon – head barmen – suggest a Martell Cordon Bleu, a Champing Cocktail or a Unicom for cocktail lovers. But you can also choose a Martell XO, with a long, silky finish that is the perfect companion to the incredible sequence shot drifting past the Cloud 9's bay windows. As an aside It takes no fewer than three lifts to reach the top of the tower. As the bar is not marked, one can get lost before reaching 9th heaven... Fabulous! All Shanghai natives will tell you that this is the best place from which to view the Bund, the left bank of the powerful HuangPu River, where the sparkling-domed buildings shape the image of a chic city that recalls the Chicago of the 1930s. You'll enjoy Drinking your cognac among the stars, embracing the multiple facets of an age-old civilisation as you nurse your glass...
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Astrid & Gaston
Mexico
The taste of Peru from Madrid to Mexico City
Why come here? Because Astrid y Gaston is, first and foremost, a fantastic story, that of a man who believes that cuisine has the power of a political ideology. With more than 20 restaurants worldwide (Buenos Aires, Caracas, Madrid, San Francisco, etc.), scheduled openings in New York and London, cookbooks, a television show, a cooking school, and more, Gastón Acurio Jaramillo has become a real star in Peru and Latin America. As an aside It all began in Paris, where this well-born Peruvian decided to trade his law studies for a cooking apprenticeship. There, he met Astrid, a young German pastry chef, who married the man and his cause. Back at home, Gaston had the idea to create a French restaurant in Peru. Peru's culinary traditions inspired him to begin another project: introducing the entire world to the subtleties of a cuisine that has been influenced by many cultures: Andean, Spanish, African, Chinese, Japanese, and more. The place to be In Mexico City, the establishment headed by Yerika Muñoz that opened in November 2008 uses the recipes of a highly-rated restaurant: a generous dose of Peruvian cuisine mixed with local inspiration, extra fresh ingredients, culinary technique and daring. Located in the chic business district Polanco, the restaurant immediately attracted a refined clientele who appreciate the elegant sobriety of a contemporary, intimate and comfortable decor. Martell mood You enter the room through the bar with its subdued lighting, an ideal place to prepare your palate for the contrasting flavours that are to follow. Here, a Martell VSOP cognac is a must; its powerful flavours can even be a good choice to accompany part of the meal. You will enjoy The famous ceviche, Peru's national dish, prepared from raw fish marinated in lime and milk and served with sweet potatoes and corn, which can be seasoned to your taste and strengthened to flirt with Mexican chilli. Fabulous The terrace, decorated with a superb horizontal fireplace, affords you the pleasure of savouring the subtleties of a sophisticated Peruvian cuisine under the starry skies of Mexico.
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The Ritz Bar
Paris
Legendary and spectacular
Why come here? The Ritz bar has been influenced by Ernest Hemingway's books. It also conceals some incredible treasures, which Colin Field, who has twice been crowned the world's best bartender, brilliantly selects and reveals. Every evening is a stage that hosts a real show where the customers play a role orchestrated by this astute expert in the human soul. The place to be Savouring a cognac at the Ritz is a unique experience that is at once sensory, sensual and artistic. Colin Fields is a magician with cocktails. He lives in a world peopled with gustatory and olfactory references: "My role is to bring out the different components of this alcohol by helping the person to perceive the notes of apricot, butter, caramel, plum, lavender, violet...and finally, the most difficult: grape and wood." Martell mood The spirit of the Ritz calls for a Martell cognac of the greatest elegance: this came into being in 2006 in the form of the Martell VSOP Ritz Edition Exclusive. For connoisseurs, Colin Field specialises in the pre-phylloxera period: he "possesses" priceless cognacs from 1813, 1815 and 1858. "It is my responsibility to know who will be truly able to appreciate them." As an aside The leather spines of real books behind the bottles...the idea was hatched by Colin Field, who wanted to keep people from stealing glances at themselves in the mirror that traditionally decorates the back wall of most bars. Fabulous! To listen to Colin Field speak about cognac is to open a history book that begins with soil sedimentation 126 million years ago, continues with Francis the First and Helen of Aquitaine up to the Phylloxera attacks, and ends with Thomas Volney Munson, the man who saved cognac in 1873... You will enjoy Everything in this cocoon-shaped space, amber-hued like a glass of cognac, where the night knows no end.
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The Connaught Bar
London
Why come here? The Connaught is the very height of elegance, a 5-star luxury hotel whose walls are fraught with history, located in the ultra-chic Mayfair district. As for the bar, Santino Cicciari, who left the famous Blue Bar in Berkeley to become the bar manager at the Connaught, is undoubtedly one of the world's finest bartenders. The place to be All of London comes here (artists, intellectuals, designers) and not only to see and be seen. Simply because places with a soul attract men and women of character. Martell mood A single credo: excellence and nothing but. Santino and his barmen (mixologists) select ingredients of exceptional quality: the best alcohols, fruit just pressed, freshly cut herbs and the house's own syrups. The menu is short and constantly updated to introduce customers to new mixes. As an aside The bar conceals a few jewels such as the Martell Silver Jubilee (1952-1977). Created to commemorate the Queen's silver Jubilee in 1977, it is a legendary blend prepared with 1815, 1906, 1914 and 1918 vintages. When it is mentioned, Santino Cicciari passionately exclaims: “Chairman Michel F. Martell said at the time that these eaux-de-vie used were 'from the finest growths and were chosen for their bouquet and palate, which are unsurpassable'.” I like when producer like Martell devote themselves to creating a jewel like the silver jubilee. We have all an uncommon passion… Fabulous! Decorator David Collins has successfully preserved the quintessence of the English spirit in this magical decor where the brilliance of platinum flits over the old-rose and bronze-green hues of the plain walls. You will enjoy Savouring the delicacies prepared by Hélène Darroze, the Connaught's great French chef, while curling up on a black crocodile-skin couch.
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