Opulence with Remy Martin Cellar

If you managed to catch my Instastory last week I’d love to embed it here, however, it only lasts 24 hours and I foolishly forgot to download it, ARG! you would have seen my first visit to the Silo Hotel at the V&A Waterfront for the Remy Martin Opulence Luncheon. The beautiful hotel has taken Cape Town’s skyline by storm with its polygon shaped windows gleaming across the previous uninhabited harbour skyline.

I arrived on a brisk autumn morning to attend the exclusive Opulance Revealed luncheon with brand ambassador, Vusa Zaya. I was kindly greeted and managed to meet Vusa within the first 15 mins of my attendance, which I appreciate because SO often I’m invited to events and then just arb around wondering who’s hosting the shindig!

After a welcome drink we were ushered into the Wisdom room where we were met with the most opulent tasting table. Cascades of rich chocolate, chips of rich cheese, cubes of cake, raw nuts and honey, breads and an assortment of fruits filled the room with a rich aroma. I loved the touch of pomegranates, adding a touch from the great Baroque masters such as Caravaggio’s Supper at Emmaus or Still life with Grapes and Pomegranates by Jean-Baptiste-Simeon Chardin.

   

A fitting comparison considering the International Cellar Master for the House of Rémy Martin, Baptiste Loiseau, was in town to facilitate the lavish food pairing and tasting.

About Remy Martin

“The story of Rémy Martin is one of ambition: to capture the heart of Fine Champagne Cognac. Since 1724, Rémy Martin has been led by extraordinary men and women who turned a small piece of French terroir into home to one of the world’s finest cognacs—a signature blend of Grande and Petite Champagne crus. Using fruit from only the highest-quality vineyards, the chalky soil of the region provides the ideal conditions to create truly masterful eaux-de-vies.

At the Silo, we celebrated the Rémy Martin XO, which carries the inimitable signature of the Cellar Master, who uses all his expertise to perfectly blend over 400 eaux-de-vies.” – Remy Martin site

Remy Martin Cognac Pairing

I loved the almond and cheese pairing. All the food was delicious, but they were the combinations that worked best for my palate. The chocolate and cake was divine in general, but my passion for those ingredients may have slightly overshadowed the Remy Martin! So I feel the almond and cheese pairings were better suited.

 

The tasting was then followed by finger foods overlooking the harbour from the Silo’s gallery. Unfortunately, I had to return to work and wasn’t able to enjoy more of the wares, however, I had a lovely time meeting a number of interesting guests including Sanele Junior Xaba, who I have seen at various social events but had no idea what he did (he’s a model), Nontando Mposo, a fashion and beauty editor for iol and African Zone Director for Remy Cointreau, Antoinette Drumm.

  

I look forward to returning to the Silo on another occasion, in particular, to take a closer look at their artworks, which caught my eye upon arrival. And on further inspection today, I realise the hotel shares art pieces from the same collection at 50 Harrington street, that of Mahau Modisakeng. So there is more to be discussed on this topic in the near future!

Thanks so much for having me Remy Martin and the Silo Hotel.

 

 

 

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