A Very Special Evening with Bisquit & Dubouché Cognac

Words: Robyn Samuels

In honour of their Brand Ambassador’s visit to South Africa, we gathered at the Gorgeous George Hotel in Cape Town for a very special dinner with Bisquit & Dubouché. Coming from a long line of French Cognac makers, they honestly couldn’t have picked a better Brand Ambassador than Vincent Chappe. He set the tone for what would be a delightful evening of dining, talking and, of course, drinking. Cognac and food pairing

As someone who’s not a big cognac drinker, come to think of it, not much of a drinker at all, it was certainly a memorable introduction…

There was an air of sophistication; imagine elevator music and pleasant conversation, all brought together by the heart of Cognac. It felt like we stepped into the prohibition era, straight into a speak-easy — the only thing that was missing was a cigar in my hand. Behind the bar, a plethora of bespoke Bisquit & Dubouché cocktails awaited us. The likes of French 75s, Old Fashions and B&D On The Rocks graced the drinks menu. And for the pièce de résistance, bottles of Bisquit and Dubouché displayed upon pillars like an art installation.

A plethora of bespoke Bisquit & Dubouché cocktails awaited us.

Getting to Know Bisquit & Dubouché Cognac with Vincent Chappe

As a country of brandy drinkers, it makes sense that we would be one of the brand’s largest supporters. Our host for the evening, Vincent Chappe, took to the podium and enlightened us on the complexity and craftsmanship of Bisquit & Dubouché.

Vincent Chappe Bisquit & Dubouché Cognac

Vincent talked us through the different designations, which were uniquely paired with three dinner courses.

Anyone who is a Cognac drinker will know that no two brands are alike; Cognac is more than a spirit and the heart of Bisquit & Dubouché Cognac lies in its unique method of distillation. Instead of following a rigorous set of processes, their distillers are swayed by emotion and intuition in knowing the exact moment to cut the heart from the tail. Vincent talked us through the different designations, which were uniquely paired with three dinner courses.

Each sip took me on an entirely different journey of hidden tasting notes. The starter was paired with the Very Special (V.S.), we enjoyed mains along with a V.S.O.P. (Very Superior Old Pale), and in true French fashion, ended the evening off with dessert and ‘kisses and hugs’ or the X.O. (Extra Old).

 V.S. with Cured & Oak-Smoked Franschhoek Trout

Radiant gold in all its glory, the V.S. was served alongside delicately Cured & Oak Smoked Franschhoek Trout with Melba Toast, Vanilla and Olive Oil Braaied Pear, Whipped Amasi Crème Fraîche, Watercress and Radish Salad. Each element and technique used to prepare the dish honoured the tasting notes of the V.S. — the mellow texture and smoky aromas of the Cured Franschhoek Trout matched the oak-French-aged Cognac.

Radiant gold in all its glory, the V.S. was served alongside delicately Cured & Oak Smoked Franschhoek Trout.

The slivers of pear offered a light fruity aroma enhancing the nuanced tasting notes. One minute you would taste the pear, the next a hint of cinnamon or even clove.

Cognac and food pairing

Vincent explained that the V.S. is particularly unique and the temperature at which it is served affects the taste.

V.S.O.P. with Confit Low ‘n Slow Free Range Duck Leg

Laid before us, a Confit Free-range Duck Leg with Pan Jus and Apricot, Organic Red Cabbage Kraut, Roast Sweet Potato and Honey Croquettes, Duck Fat Fondant Potato and Caramelised Citrus. Because perfection can never be rushed, the duck was prepared with the utmost respect and cooked slowly.

We enjoyed mains along with a V.S.O.P..

The sweet potato and honey croquettes brought out the sweeter notes of the Cognac, balanced by the citrus notes in the dish. I especially relished the spiced clove permeating through the Cognac, and the replication of those flavours in the duck.

X.O. with 70% Afrikoa Choc Fondant

Dessert was a special affair, as I can never pass up a good opportunity to indulge in chocolate fondant. We enjoyed a 70% Afrikoa Chocolate Fondant with Coffee and Cognac Double Milk Ice Cream, Candied Orange and Biscuit Crumble, Cocoa Chocolate Tuile and Winter Berries. The decadent chocolate matched the richness of deep-coppery amber of the X.O. (Extra Old).

Dessert was a special affair.

The aromas of coffee in the dessert, Cognac ice cream and intensity of the Afrikoa Chocolate provided an unforgettable ending to a very special evening.

*Learn more about Bisquit & Dubouché and Campari Group at their websites below.

bisquitdubouche.com | Facebook | Instagram | camparigroup.com

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