THE ART OF PAIRING

PAIRING COGNAC WITH EXCEPTIONAL INGREDIENTS IS MORE THAN A MATTER OF TASTE; IT’S AN ART OF BALANCE, CONTRAST, AND REVELATION. EACH CRU IN THE COGNAC SOCIETY’S COLLECTION OFFERS A DISTINCT PERSONALITY, CAPABLE OF ELEVATING AND TRANSFORMING THE MOST EXQUISITE FLAVORS.

SOME PAIRINGS CREATE HARMONY, WHILE OTHERS AMPLIFY CONTRASTS, REVEALING UNEXPECTED LAYERS OF FLAVOR. EACH COMBINATION TELLS A UNIQUE STORY; A DIALOGUE BETWEEN TERROIRS, LAND AND SEA, TRADITION AND INNOVATION.

HERE IS A GUIDE TO PAIRING OUR COGNACS WITH EXTRAORDINARY DELICACIES, DESIGNED TO UNLOCK NEW DIMENSIONS OF FLAVOR AND CRAFTSMANSHIP.

GRANDE CHAMPAGNE N°1

  • MELANOSPORUM BLACK TRUFFLES: CIGAR BOX AND COFFEE NOTES BEAUTIFULLY COMPLEMENT THE EARTHY DEPTH OF BLACK TRUFFLES, WHILE CANDIED GINGER CREATES A SOPHISTICATED HARMONY.
  • BELUGA CAVIAR: THE POWERFUL FLORAL NOTES AND BALSAMIC CHARACTER CREATE AN EXQUISITE COUNTERPOINT TO RICH, BUTTERY BELUGA. THE COGNAC'S DELICATE RANCIO ENHANCES THE CAVIAR'S NATURAL BRININESS.
  • KOBE BEEF: THE ROUND, BRIOCHE-LIKE FINISH PROVIDES A PERFECT FOUNDATION FOR THE EXTRAORDINARY MARBLING OF AUTHENTIC KOBE BEEF.

PETITE CHAMPAGNE N°1

  • LANGOUSTINES: SUBTLE MUSKY UNDERTONES COMPLEMENT THE SWEET FLESH OF LANGOUSTINES, WITH ORANGE BLOSSOM NOTES ADDING REFRESHING BRIGHTNESS.
  • GILLARDEAU OYSTERS: LYCHEE AND LILAC NOTES PROVIDE A BRIGHT CONTRAST TO THESE PREMIUM OYSTERS, ENHANCED BY THE COGNAC'S HERBACEOUS, BALSAMIC FINISH.
  • BELLOTA IBÉRICO HAM: CEDARWOOD AND CINNAMON UNDERTONES PAIR BEAUTIFULLY WITH THE COMPLEX NUTTINESS OF SPAIN'S FINEST HAM.

BORDERIES N°1

  • OSCIETRA CAVIAR: REFINED RANCIO AND CANDIED CHERRY NOTES OFFER AN UNEXPECTED BUT SUBLIME COUNTERPOINT TO THE DEEP, NUTTY CHARACTER OF FINE OSCIETRA.
  • DIVER SCALLOPS: MAHOGANY DEPTH AND INTENSE CHOCOLATE NOTES PROVIDE A RICH BACKDROP FOR THE SWEET FLESH OF HAND-DIVED SAINT-JACQUES.
  • WHITE ALBA TRUFFLES: THE BOUQUET OF CHOCOLATE, OLD LEATHER, AND TRUFFLE CREATES A LUXURIOUS PARALLEL TO ALBA TRUFFLES, HIGHLIGHTING BOTH TREASURES' EARTHY COMPLEXITY.

FINS BOIS N°1

  • BLUE LOBSTER: CIGAR NOTES AND NUTTY COMPLEXITY ENHANCE THE SWEET DELICACY OF BLUE LOBSTER, CREATING AN EXCEPTIONAL LAND AND SEA DIALOGUE.
  • BELLOTA HAM: ROSE AND ACACIA FLORAL NOTES CREATE AN ELEGANT BACKDROP FOR THE MARBLED RICHNESS OF IBÉRICO HAM.
  • BLACK TRUFFLES: THE POWERFUL RANCIO OF SANDALWOOD AND GINGER PROVIDES A SOPHISTICATED COMPLEMENT TO THE INTENSE AROMA OF MELANOSPORUM TRUFFLES.

BONS BOIS N°1

  • RAW SCALLOP CARPACCIO: HONEYSUCKLE CHARACTER BRINGS BRIGHTNESS TO THINLY SLICED RAW SAINT-JACQUES, ENHANCING THEIR NATURAL SWEETNESS.
  • BELON OYSTERS: RIPE APPLE AND BANANA AROMAS CREATE A REFRESHING HARMONY WITH THESE MINERAL-RICH FLAT OYSTERS.
  • BAERI CAVIAR: LIGHT VANILLA NOTES AND SMOOTH TANNINS PROVIDE A GENTLE BACKDROP FOR THIS SUSTAINABLE CAVIAR'S DELICATE COMPLEXITY.

BOIS ORDINAIRES N°1

  • SEA URCHIN: TOBACCO NOTES AND SWEET WOODY PALATE OFFER A SOPHISTICATED COUNTERPOINT TO THE RICH, BRINY COMPLEXITY OF SEA URCHIN.
  • ALBA TRUFFLES: DISTINCTIVE WALNUT AND APPLE NOTES PROVIDE AN EARTHY FOUNDATION THAT HIGHLIGHTS THE AROMATIC INTENSITY OF WHITE TRUFFLES.
  • KUMAMOTO OYSTERS: IRIS AND BROOM FLORAL NOTES COMPLEMENT THE SWEET, CUCUMBER-MELON CHARACTER OF THESE DELICATE PACIFIC OYSTERS.