Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Chef Akrame X Maison Camus: a unique Cognac experience

Chef Akrame X Maison Camus: a unique Cognac experience

Mathilde Bourge | 7/25/24, 5:48 PM

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

Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie News & Events

Scène des Chefs Valrhona 2025: A plunge into the heart of haute pâtisserie

La Scène des Chefs Valrhona reopens its doors for a new 2025 edition. Discover the first part of this chocolate-filled program.
Le Voyage des Mangeurs: an itinerant culinary adventure in Auvergne News & Events

Le Voyage des Mangeurs: an itinerant culinary adventure in Auvergne

Jean Covillaut and Pierre Reure, both of whom made their name on Top Chef, will be presenting their traveling restaurant in Auvergne in April. Beware, there won't be room for everyone!
A new Mama Shelter in Toulon planned for 2027 Hotels & Bed & Breakfast

A new Mama Shelter in Toulon planned for 2027

Following openings in Nice and Marseille, Mama Shelter is continuing its expansion in the Mediterranean region with a new address planned for late 2027 in the former Évêché building, right in the heart of the Cours Lafayette.
Fanny Rey in 5 dishes News & Events

Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The Cheffes! 2025: A not-to-be-missed solidarity event News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE