best matches
Discover a world of new sensations and flavours when you combine cognac with unexpected ingredients.
“EXCITING FOOD COMBINATIONS CAN AMPLIFY COGNAC’S FLAVOUR AND REVEAL NEW FACETS”
The spicy, full-bodied flavours of aged Parmesan and Roquefort pair very well with cognac. This is especially owing to the fatty flavours of the Roquefort, and the aromatic strength of the aged Parmesan that matches the cognac. Chocolates also make a good pairing. The bitter, fatty flavours of a pure, black chocolate combine well with the floral, spicy notes found in the cognac.
Rémy Martin 1738 Accord Royal pairs best with chocolate, while figs and candied fruits best complement XO. Rémy Martin VSOP goes best with fatty cheese, dried apricot, and liquorice but Rémy Martin CLUB has more spicy notes and matches well with ginger, revealing notes of pepper and hints of lemon.
COLLABORATION
Jean-François Piège x Rémy Martin
We’ve teamed up with 2-Michelin star chef Jean-François Piège to create eight incredible new sweet and savoury food pairings to reveal the aromatic elegance of XO, Club and 1738 Accord Royal.
READ MOREPair XO with chocolate
“DISCOVER THE OPULENCE OF RÉMY MARTIN XO PAIRED WITH CHOCOLATE, IN A UNIQUE GOURMET EXPERIENCE”
Cognac and chocolate are known to combine in countless harmonious culinary pairings.
Cognac and chocolate are in fact created very similarly, from the way the fruits are grown, to the ways the subtle aromas are perfected in the production process. This helps them develop a complementary flavour profile.
Recommendations by Pierre Marcolini, awarded ‘Best Pastry Chef in the World’ in 2020:
PAIRING N°1: SAMBIRANO MADAGASCAR CHOCOLATE – FRUITY / SMOOTH / VELVETY
Sambirano Madagascar and Rémy Martin XO are both products of exceptional terroirs, granting them the designations ‘Fine Chocolate’ and ‘Fine Champagne Cognac’ accordingly.
This pairing enhances the fruity notes and the smoothness of XO, which is balanced by the yellow fruit notes and the light sourness of the cocoa.
PAIRING N°2: DARK MUNGO ESTATE CHOCOLATE – INTENSE / CRUNCHY / FRUITY / LINGERING
Production in Upper Penja Cameroon is kept extremely small and is exclusively reserved for Pierre Marcolini. This chocolate is the Maker’s prerogative and signature, just as Rémy Martin XO is born from the talent of people involved in the creation process, from the vineyards to the cellars. This pairing reveals XO’s intense roasted notes with a lingering sensation.
PAIRING N°3: FLEUR DE CACAO CHOCOLATE – GOURMET / NUTTY / SMOOTH / OPULENT
To make great chocolate, each step has to be carried out with patience and attention to detail. Likewise, each stage in the creation and ageing of cognac also requires perfect time management to bring out the best of the aromas.
This pairing enhances the roasted facet (dry fruits and cocoa) of XO’s aromatic spectrum.
PAIR XO WITH PARMA HAM
How to make
Parmesan Grissini & Parma Ham
INGREDIENTS:
Flour
Grated Parmesan
Butter
Eggs
Parma ham
Rocket
METHOD:
To make the dough, blend equal quantities of flour, grated parmesan and butter. Bind with an egg. Roll out the dough and cut into Grissini-shaped strips.
Bake at 160°C. When cooked, leave to cool, then wrap slices of Parma ham around the Grissini. Top with a few rocket leaves.
Enjoy with Rémy Martin XO, neat or on the rocks.
Pair XO with CHEESE
How to make
Creamy cheese Dip
INGREDIENTS:
French ‘Manslois’ cream cheese
Pickled shallots in aged sherry vinegar
Candied salted lemon
Fresh coriander
Fresh caper tails
Nut bread
Olive oil
METHOD:
Flavour the French ‘Manslois’ cream cheese with some pickled shallots in aged sherry vinegar, candied salted lemon and fresh chopped coriander. Add some fresh caper tails.
Cut thin slices of nut bread, leave to dry out a little, then dash with olive oil. Bake at 160°C for 5 minutes.
Serve the flavoured ‘Manslois’ on a small plate with a slice of warmed bread.
Enjoy with Rémy Martin XO, neat or on the rocks.
OPULENCE REVEALED
Opulence Revealed is an educational tool specifically created to appeal to our core audience by breaking with the codes of category training and focusing on personal discovery and experience. It is an arresting, multi-sensory and interactive way to deliver the brand messages with the aim of establishing and strengthening consumer and trade affinity with the brand and category.
In order to develop an original, multi-sensory experience that imparts the brand messages in a compelling and memorable way, Rémy Martin partnered with renowned belgian designer, poet, and artist Charles Kaisin.
The master table is a table of absolute opulence composed of 20 specific ingredients arranged on a large, rectangular table draped in elegant black.
