Courvoisier Cognac Dinner Pairing Menu

In the case of Courvoisier food, the key culinary ethos is the expertise and artisan skill of the growers and conversely the sorts of natural and premium food ingredients that correspond with the tasting notes of the Cognac.

Starter:
Pate de Champagne, sweet red wine cognac, red onion confit, dressed endive, melba toast

Main:
Confit of duck, potatoes dauphinoise, braised green beans, boudin noir

Dessert:
Lavender Panna Cotta, lang de chat tuilles, pickled rhubarb

Cheese Pairing:
Whole baked camembert, apricot chutney, toasted sour dough brushed with wild garlic

Chocolate Pairing:
Dark chocolate and apricot ganache truffle

Taste Profile:
Apricots and stone fruit

Pairing Rationale:
Courvoisier’s luscious sweetness balances perfectly against the weight of the rustic pate. While the richness of the red onion confit compliments the apricot and stone fruit flavours within the cognac.

Welcome Drink: Courvoisier French Twist

Vessel: Double rocks
Ice: Cobble or crushed ice
Garnish: Lemon wheel and raspberry

Ingredients:
50ml Courvoisier VSOP
15ml Orange Curacao or quality Triple Sec
22ml Sirop de Gomme (or honey)
15ml Fresh lemon juice
90ml Chilled soda water

Method:
Build all the ingredients into a shaking tin except the soda. Add one hand cracked 1x1 ice cube and shake until melted.
Pout into a glass ½ full of cobble or crushed ice, add the soda water, then pack in extra ice and garnish with fruit.

Starter: Courvoisier Gala

Vessel: Highball
Ice: Cubed
Garnish: Lemon wheel or ½ moon slide of grapefruit (Dependant on mixer selected)

Ingredients:
50ml Courvoisier VS
120-130ml Sweetened citrus soda (lemon or grapefruit are preferred)

Method:
Build al ingredients over ice and garnish with citrus

Main Course: Vieux Caree

Vessel: Rocks
Ice: Cubed or a single block
Garnish: Lemon zest twist

Ingredients:
40ml Courvoisier XO
20ml Maker’s Mark
10ml Benedictine
30ml Sweet Vermouth
1 Dash Angostura Bitters
1 Dash Peychaud's bitters

Method:
Stir all the ingredients in a mixing glass with ice and strain into an ice filled rocks glass

Comments:
Super smooth and extra sweet Manhattan. The orange flavours of Courvoisier XO Cognac and the vanilla notes in Maker’s Mark Whiskey compliment the duck. The Benedictine and bitters cut through the black pudding richness.

Dessert: Champs Elysees

Vessel: Coupe
Ice: None
Garnish: Lemon zest twist

Ingredients:
40ml Courvoisier VSOP
15ml Green Chartreuse
7.5ml Fresh lemon juice
7.5 Gomme
2 Dashes Angostura Bitters

Method:
Shake all of the ingredients together and fine strain into a chilled coupe.

Comments:
Light cocktail with herb undertones to compliment lavender

Cheese Pairing: L’Essence de Courvoisier

Vessel: Cognac balloon or ISO
Ice: None
Garnish: None

Ingredients:
50ml L’Essence de Courvoisier

Method:
Pour the measure of Courvoisie Cognac into a premium glass at room temperature glass

Comments:
The apricot flavours in the cognac will perfectly compliment the cheese and chutney

Sweet Pairing: Mini Dalgona Martini

Vessel: Sour Coupe / martini
Ice: None
Garnish: Chocolate sprinkles

Ingredients:
25ml Courvoisier VSOP
1tbsp hot water
1 tbsp instant coffee
1 tbsp caster sugar
25ml milk
12.5ml vanilla syrup

Method:
Whisk the coffee, hot water and sugar together until stiff peaks form. Shake the Courvoisier, milk and vanillas syrup together and fine strain into glass. Spoon the whipped peaks on top and garnish with chocolate sprinkles.

Comments:
Sweet notes with big coffee bite.

Chocolate Pairing: Courvoisier Initiale Extra Brandy Crusta

Vessel: Flute
Ice: None
Garnish: Orange zest

Ingredients:
50ml Courvoisier Initiale cognac
7.5ml Triple Sec
7.5ml Maraschino
15ml Lemon juice
7.5ml Gomme
2 Dashes Angostura Bitters

Method:
Shake all of the ingredients together and fine strain into a chilled flute glass.

Comments:
Orange and cinnamon flavours in Initiale Extra bring forward chocolate notes and compliment dark chocolate.

Snack Pairing: Jasmine Sour

Vessel: Sour coupe / rocks
Ice: None or cubed if in rocks
Garnish: Jasmine flower

Ingredients:
50ml Courvoisier VSOP
30ml Lemon juice
7.5ml Gomme
15ml Jasmine syrup
2 Dashes Peychaud's bitters
1 Egg white or Miraculous foamer

Method:
Shake all the ingredients with ice and strain into another shaker. Reshake with no ice and strain into a chilled glass.

Comments:
Bringing forward the natural jasmine flavours of Courvoisier VSOP Cognac to the forefront in an unusual, delicate sour serve.