Cooking With Cognac

Cooking with cognac elevates dishes with its rich, complex flavors, infusing a sophisticated depth that reflects its Charente heritage. Typically, a VS or VSOP like Réviseur or Comandon is used, adding fruity, oaky, and subtly spicy notes to recipes. It shines in deglazing pans for sauces—like a classic peppercorn or mushroom reduction—where its alcohol burns off, leaving a concentrated essence that enhances meats like steak or duck. Cognac also stars in desserts, such as flambéed crêpes Suzette or a boozy chocolate mousse, imparting warmth and aroma. A little goes a long way; a splash (about 1-2 tablespoons) transforms a dish, marrying the spirit’s bold character with culinary creativity.