Exclusive Tasting with Maurice Hennessy at Crustacean Beverly Hills

Beverly Hills – On Monday evening, Maurice Hennessy held an exclusive Hennessy Pairing Dinner at Crustacean Beverly Hills along with Thuy-Anh Nguyen (Regional Marketing Manager of Hennessy, West) and Axel Cruau (Consul General of France in Los Angeles).

A direct descendant of the founder of the Hennessy company, Mr. Hennessy belongs to the eighth generation of the prestigious family. Over the years, his role within the Hennessy firm developed, as he first began traveling for Hennessy and then in 1979, he settled in London for five years to work on the promotion of the brand in England and Ireland, as well as the United States and Canada. He has since become the incarnation of the brand in the markets.

The exclusive tasting in Beverly Hills consisted of Hennessy V.S. cocktails and a five-course dinner.

Cocktail recipes and dinner menu below… 

Cocktail Menu:

The Red Dragon

Hennessy V.S., Cognac, Crème Yvette Violet Liqueur, Muddled Raspberries, &Thai Basil, Fresh Lemon Juice, and Topped with Ginger Beer

Hennessy Ginger

Hennessy V.S., Fresh Lime Juice, Simple Syrup, Topped with Ginger Ale, and Mint Spring Garnish

Hennessy Berry

Hennessy V.S., Cranberry Juice, Pineapple Juice, and a lime wedge garnish

Hennessy Citrus

Hennessy V.S., Lemon & Lime Juice, and with a dash of Simple Syrup

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Guests Sipped on:

Premium Marques of Hennessy Cognac including:  Paradis (which Maurice coined as a female favorite); Richard Hennessy (which Maurice coined as a male favorite), Hennessy X.O., and lastly the Hennessy Privilege V.S.O.P

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Menu:

First Course:

Shrimp Mousse Roll- light filo and served with kiwi and orange tomato sauce

Chicken Meatball- with chicken, black mushrooms & vermicelli, lemon-chili oil liaison

Ahi Tuna Taco- green papaya, red jalapeno, red onion, cilantro, sweet chili vinaigrette

Coconut Prawn- rolled in fresh coconut “tempura style”, tangy citrus ginger, marmalade and greens

Second Course:

Organic Mixed Green Salad with caramelized walnuts, goat cheese and sweet organic vinaigrette

Third Course:

Dungeness Crab Out Of Shell- charbroiled with secret spices and An’s Famous Garlic Noodles

Colossal Royal Tiger Prawns- charbroiled with secret spices and An’s Famous Garlic Noodles

Fourth Course:

Braised Short Ribs- with port wine glaze, roasted portabella mushrooms, and wasabi rice cake

Shaken Beef- Filet Mignon cubed with burgundy wine, served with red potatoes and Roma tomatoes

Dessert Choices:

Pineapple Bread pudding broached bread pudding made with fresh pineapple

Warm Godiva Chocolate Cake with caramelized candied walnuts