When I received an invitation to Hennessy Cognac dinner pairing, I immediately replied “yes.” I’ve always wanted to experience the coveted restaurant helmed by chef Suzanne Goin, who has received five concurrent nominations for “Outstanding Chef of the Year” by the James Beard Foundation.

Guests at the Hennessy Cognac dinner pairing enjoyed a sampling of wonderful cocktails made with the liqueur that has been distilled for the last 250 years. (photo by Jill Weinlein)

Lucques is the name of a cultivar of olives grown primarily in Languedoc , France. In 1998, Goin and Sommelier Caroline Styne opened Lucques years after Goin graduated from the local all-girls Marlborough School and later Brown University.

Goin worked with Wolfgang Puck, Alice Water’s at Chez Panisse, Todd English at Olives and with Alain Passard in France. She also was the Executive Chef at Mark Peel’s Campanile for a few years before opening her first restaurant The Hungry Cat with her husband, David Lentz.

Walking into the cozy restaurant, I admired the exposed brick walls and intimate booths near a fireplace centered in the main dining room. A hostess led me to the back patio with green vines covering the walls.

During cocktail hour we nibbled on Goin’s popular wild mushroom and Gruyere cheese tartlets and bacon-wrapped dates stuffed with Parmesan, while sipping a refreshing and imaginative apple cocktail made with Hennessy Privilege, apple, lemon, ginger and a few drops of vanilla syrup.

Sitting down at beautifully decorated tables, we enjoyed a salad of sliced avocado and ruby grapefruit topped with her tangy and vibrant Green Goddess dressing. It was paired with a Hennessy Paradis Imperial in a balloon snifter. “Never heat up cognac. It needs to be served at room temperature to achieve a cooling effect while it reaches your throat,” said Maurice Hennessy. It was a delicate drink with the harmony of dry flowers and a slight hint of spice.

Our entrees included Goin’s famous braised beef short ribs with sautéed greens, cippolini onions and a slightly spicy horseradish cream, and a steelhead salmon with a green haissa yogurt. The fish rested on a bed of couscous and summer squash. Beautiful nasturtiums decorated the plate.

Both entrees paired nicely with a bubbly Hennessy Spice cocktail with Hennessy Privilege, fresh lime, simple syrup, bitters and soda.

The pastry chef at Lucques, Christina Olufson, made a dense flourless chocolate torte with roasted dates and a semi sweet sesame brittle topped with a delicious Hennessy flavored whipped cream.

Braised short ribs with a horseradish cream sauce is a popular entrée. (photo courtesy of Lucques)

Suzanne Goin will be signing her latest cookbook, “The A.O.C Cookbook” October 28 at Pages Bookstore in Manhattan Beach from 5-6 p.m. Wine notes are penned by Caroline Styne who will also be on hand.

Afterwards, Goin will cook in the kitchen at The Strand House in Manhattan Beach for the Culinary Masters Series the same night. Her menu will be paired with wines from Melville Vineyards & Winery with a special $100 per person dinner and $50 wine pairing with each course.

Chef Goin will sign a complimentary copy of her “A.O.C. Cookbook” after dinner. A cocktail reception begins at 7 p.m. and dinner will be served at 7:30 p.m.

On Sunday, November 3, Chef Goin will be at The Hungry Cat Santa Monica Canyon serving dinner and signing books from 5 to 9 p.m.

Lucques, serves lunch on Tuesday through Saturday from 12 p.m. to 2 p.m. It’s open for dinner Monday through Thursday from 6 p.m. to 10 p.m., and until 10:30 p.m. on Friday and Saturday. On Sundays, the restaurant is open for a prix fixe Sunday Supper. Her James Beard Award-winning cookbook, “Sunday Suppers” offers many wonderful recipes that you can make at home. $$-$$$ 8474 Melrose Ave. (323)655-6277.