Cognac is not only enjoyed alone or in cocktails but also pairs perfectly with various dishes. From appetizers to desserts, the combination of different cognacs with different foods creates exciting flavor experiences. How do these pairings create a remarkable fusion of flavors?

Frozen Cognac and Smoked Herring

Chilled at -18°C, by putting it in the freezer for 3  hours“frozen” Cognac enhances the flavors of grapes, citrus, pear, and vine or morning glory, adding a refreshing touch that elevates the taste of smoked herring.

Additionally, Dry-cured for months, Bayonne ham and its “umami” is always a hit. Thin slices served on a board with a VS or VSOP cognac make a perfect aperitif.

Aged Cognac and Pigeon Meat

Aged Cognac resonates harmoniously with meat, releasing aromas of precious wood, spices, jasmine, and exotic fruits. These aromas are the distinctive characteristics of aged Cognac.

This pairing not only cuts through the richness of the meat but also enhances the smooth and velvety texture of aged Cognac, creating a delightful combination.

Cognac and Seafood

A noticeable strong bond ties Norway lobsters, crustacean naturally rich in umami, to cognacs and the type of cooking process used is crucial. When combining with XO the Norway lobsters need to be very well cooked: roasted, enhanced with spices and gravy. With a VS Frozen, the blend works best with unflavored products.

Cognac and Raspberries Tartlet

Red fruits, particularly raspberries and cherries with their sour taste, naturally match with XO cognacs but can also sometimes be paired with younger cognacs.

At the dining table, Cognac harmonizes perfectly with various dishes. Before you embark on our gastronomic voyage, don’t forget to awaken your nose by sniffing the Cognac without swirling the glass beforehand. It slowly awakens your sense of smell, preparing it to join forces with your taste buds for the upcoming feast.

Enjoy responsibly