Discover cognac

PAIRING COGNAC WITH FOOD

Discover a world of new sensations and flavors when you combine cognac with unexpected ingredients.

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best matches

Discover a world of new sensations and flavors when you combine cognac with unexpected ingredients.

“Exciting food combinations can amplify cognac’s flavor and reveal new facets”

The spicy, full-bodied flavors of aged Parmesan and Roquefort pair very well with cognac. This is especially owing to the fatty flavors of the Roquefort, and the aromatic strength of the aged Parmesan that matches the cognac. Chocolates also make a good pairing. The bitter, fatty flavors of a pure, black chocolate combine well with the floral, spicy notes found in the cognac.

Rémy Martin XO pairs best with chocolate, figs and candied fruits. Rémy Martin VSOP goes best with fatty cheese, dried apricot, and licorice 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 two Michelin star chef Jean-François Piège to create eight incredible new sweet and savory food pairings to reveal the aromatic elegance of XO, Club and 1738 Accord Royal.

READ MORE
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Pair 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 flavor 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 aging 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.

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PAIR XO WITH PARMA HAM

How to make
Parmesan Grissini & Parma Ham

INGREDIENTS:
Flour
Grated Parmesan
Butter
Egg
Parma ham
Arugula salad

 

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 320°F. When cooked, leave to cool, then wrap slices of Parma ham around the Grissini. Top with a few arugula leaves.

Enjoy with Rémy Martin XO, neat or on the rocks.

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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 cilantro
Fresh caper tails
Nut bread
Olive oil

 

METHOD:
Flavor the French ‘Manslois’ cream cheese with some pickled shallots in aged sherry vinegar, candied salted lemon and fresh chopped cilantro. Add some fresh caper tails.

Cut thin slices of nut bread, leave to dry out a little, then dash with olive oil. Bake at 320°F for 5 minutes.

Serve the flavored ‘Manslois’ on a small plate with a slice of warmed bread.

Enjoy with Rémy Martin XO, neat or on the rocks.

BOOK A TASTING EXPERIENCE IN COGNAC

OPULENCE REVEALED

In order to develop an original, multi-sensory experience, we’ve teamed up with renowned Belgian designer, poet and artist, Charles Kaisin.

discover cognac

NEAT OR ON THE ROCKS

Learn more about the tasting experience when you enjoy cognac neat or on the rocks, and how the glass type also affects it.

cocktails

COGNAC-BASED COCKTAILS

Cognac-based cocktails are a growing trend in cocktail bars around the world.

stories

CHOOSING THE RIGHT GLASS

The best glasses for drinking cognac.

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