Rosé Pineau and Chocolate Raspberry Tart
The aromas of ripe, delicately oxidized red fruits, grapes, cherry compote and raspberries found in our Pineau Rosé blend exceptionally well with a Chocolate Raspberry Tart.
Vieux Pineau Blanc and Foie Gras
Round and well-balanced, our 15-year-old Vieux Pineau Blanc is perfectly balanced with notes of dried fruit, vanilla, honey and nuts. These complex, refined aromas pair exceptionally well with foie gras and truffles for a complex, aromatic palate.
Pineaujito
Ingredients: 6cl Pierre Lecat Pineau Blanc 5 mint leaves 4 lime slices 3 dashes Angostura bitters 1 dash cane sugar 4cl sparkling water Preparation: 1 In a long glass, crush the mint leaves and lime slices. 2 Pour in liquid cane sugar and Angustura Bitters. 3 Add the pineau blanc and stir with a large […]
Pinneau Sour
Ingredients: 6cl Pierre Lecat Pineau des Charentes White Juice of ½ lemon 1 dash egg white Preparation: 1 Combine all ingredients in a shaker. 2 Add 4 ice cubes, stir again. 3 Strain into a tulip-shaped glass. 4 Decorate with an aromatic leaf of your choice.
Negroni Charentais
Ingredients: 4 cl Pierre Lecat Pineau Rosé 2 cl bitter liqueur 2 cl gin Orange zest Ice cubes Preparation: 1 Fill half the shaker with ice cubes 2 Add all the ingredients and stir vigorously. 3 Pour the cocktail into the glass and add ice cubes. 4 Decorate with zest
VSOP Experience and Trout Cubism
In this pairing, our VSOP Expérience (temperature 4°C) accompanies gravlax-style smoked trout, enhanced with Yuzu lemon.The fruity, lively aromas of our blend will delicately bring out the iodized flavours of the trout.
XO Origine and Bayonne Ham
Cognac goes perfectly with charcuterie, especially Parma or Bayonne ham. Our XO Origine is the perfect accompaniment to charcuterie boards.
VS Instinct and Marennes d’Oléron oysters
VS instinct goes well with plain oysters and enhances their flavor. Try them with a glass of chilled VS Instinct cognac, or add a few drops to your oysters, and enjoy with a glass of champagne.
Classic Lecat
Ingredients: 4cl Pierre Lecat VS°1 Pierre Lecat White carbonated grape juice Ice cubes Preparation: 1 Pour the cognac into a glass with ice cubes. 2 Add the grape juice 3 Decorate with a slice of lemon
French Coffee
Ingredients: 5cl Cognac VS Instinct Pierre Lecat 1.5cl cane sugar syrup Long coffee Whipped cream Preparation: 1 Fill a glass with hot water. 2 When the glass is hot, remove the water and pour in the cognac and simple sugar syrup. Blend. 3 Add the coffee. 4 Finish with the cream.
