Level up your dishes with the finest Cognacs from Maison Martell

There are many ways to enhance your gastronomy journey but have you tried using cognac in your dishes? Martell, the oldest of the great cognac houses, offers a range of exquisite cognacs that can add a touch of luxury to your meals. From hot pot to pastries, éclairs, milk fish soup, and abalone; the possibilities are endless when it comes to pairing your dishes with Martell Cognac. We show how you can level up your dishes with Martell.

Hot Pot with Martell Cordon Bleu
The popularity of hot pot can go even further with a dash of cognac. We suggest adding Martell Cordon Bleu to complement the savoury broth and tender meat. With the Cordon Bleu’s aromatic notes of soft spices, honey, candied fruits and figs, they gel perfectly with the spices of the hot pot; adding a layer of depth to the dish.

Pastries with Martell Cordon Bleu
A meal is never complete without desserts. But desserts aren’t complete without the addition of Martell Cordon Bleu. The buttery and flaky texture of pastries balances with the delicate and subtle cognac notes. Croissants and tarts are perfect for a touch of Martell Cordon Bleu. Your teatime can be elevated to new heights of decadence.

Salmon Don with Martell Noblige
Normally sake would be ideal for a Japanese dish like salmon don but we like to go bold. The fruity and floral aromas of the cognac are the ying to the yang of salmon flavours. Any fishiness is countered by the Noblige’s honey, apricot and ginger notes. Oishii!
With a range of exquisite cognac made from a complex eau-de-vie, there’s something for everyone. The Martell Cordon Bleu has candied orange, honey and cinnamon notes; the Martell Noblige has fruity aromas and woodiness; the Martell VSOP has notes of vanilla and hints of wood and soft spices… these cognacs are perfect for that touch of luxury. A cherry on top of a perfect meal.