Martell has launched the new cognac Chanteloup XXO at an exclusive party in Paris


More than 100 guests visited from 10 separate countries to observe the unveiling of Martell Chanteloup XXO, an outstanding blend of 450 very old Eaux-de-vie extracted from the four most exquisite terroirs in the Cognac region. An exemplary illustration of the Martell art of blending carried on for nearly three centuries and nine generations of Cellar Masters, Martell Chanteloup XXO is followed by the Martell Chanteloup XXO Masterpiece.

This exquisitely crafted, made-to-order trunk is the centerpiece of an entirely bespoke experience designed to bring cognac lovers closer to the creative process. Both were presented during a celebration supper arranged by the Michelin three-star chef Guy Savoy, who has served for several months with Martell Cellar Master Christophe Valtaud to design dishes that would magnify the uniquely rich and intricate fragrances of Martell Chanteloup XXO.

Martell has launched the new cognac Chanteloup XXO at an exclusive party in Paris

Martell Chanteloup XXO and the Martell Chanteloup XXO Masterpiece were revealed as a major aspect of a stupendous trampoline act made uniquely for Maison Martell by trapeze artist and choreographer Yoann Bourgeois.

At first, hidden under silk veils, the trunk was slowly revealed as, with each flawlessly controlled jump, Yoann Bourgeois elevated the covers one by one. At last, at the peak of his performance, the Martell Chanteloup XXO Masterpiece and the excellent cognac inside were dramatically exposed to the amazed and captivated viewers.

With the unveiling of Martell Chanteloup XXO, Maison Martell exhibits not only its savoir-faire and skill of the art of blending but also the spirit of boldness and modification that are the legacy of its patron Jean Martell.

The promise inside the Petit Palais was almost palpable as Martell Chanteloup XXO was served for the first time, with its rich fragrant facets complemented to perfection by Guy Savoy’s delicious guinea fowl in three ways, followed by oolong tea sorbet with a spiced custard cream, and – to finish – chocolate fondant with praline, chicory, and Havana leaves.


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