Hennessy cognac partners chalet-inspired rooftop bar


Lodge d'Argent Downhill

A bar inspired by French chalets has taken over the rooftop terrace at City of London restaurant Coq d’Argent with drinks in partnership with Hennessy cognac.

The Lodge d’Argent is running from now until the end of February, decked out with vintage ski props and luxurious furry blankets to keep guests warm as they enjoy food and drink.

It follows the success of the Lodge d’Argent winter terrace last year, with a range of new cocktails designed by bar manager Pawel Rolka.

Drinks include the Alpine Sour (pictured below), combining Hennessy Fine de Cognac with apricot brandy, lemon juice, aromatic bitters and egg white, and the Ski Warmer, mixing Hennessy Fine de Cognac with 10-year-old Ardbeg whisky, ginger essence, lemon juice and honey syrup.

The Downhill (pictured above) is made with Hennesy Fine de Cognac, maple syrup, a Coca-Cola reduction and tonic water. Cocktails are priced around £11.75 and £12.

The menu also features a broad range of cognacs from Hennessy, including the XO, the Paradis, the Paradis Imperial and Richard – a blend of exceptional and rare eaux-de-vie aged from 40 to nearly 200 years.

There are also suggested pairings of cigars with cognac, such as smoking a 2013 limited-edition Romeo y Julieta “De Luxe” with Hennessy Paradis Cognac.

Head chef Damien Rigollet has created a dedicated “Croque d’Argent” menu, featuring alternative takes on the traditional Croque-Monsieur. They include a Croque-Fondu, with Comte, Beaufort and Emmental cheeses and black truffle, and a Croque-Raclette, made with cured and smoked ham, raclette, mornay sauce and ratte potatoes.

The dessert menu, offering dishes paired with Hennessy Cognac, includes ice chestnut and Martinique rhum parfait matched with Hennessy XO.

Damien has also put together a menu of classic and contemporary French après-ski snacks, perfect for sharing. Dishes include: rainbow trout goujonettes, with chips, dill and honey mayonnaise; venison burger with caramelised pear, cranberries and chips; and raclette gratin with ratte potatoes and alpine dry-cured ham.

Lodge d'Argent Alpine Sour

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